This gorgeous salad is one of the reasons Carole Peck’s Good News Restaurant & Bar just celebrated its 25th year as one of the best places to eat in Connecticut.
vegetarian
Ina Garten’s Butternut Squash Gratin
I cook the squash with garlic and a little nutmeg, then put it in a gratin dish with a topping of crunchy bread crumbs and Gruyère cheese. This is serious comfort food on a cold winter night.
Ina Garten’s Haricots Verts with Hazelnuts & Dill
The French chef Joël Robuchon has been known to say he limits his dishes to no more than three dominant flavors so you appreciate the intrinsic flavors of a dish. Here I flavor French string beans with toasted hazelnuts and fresh dill, and I think they all work really well together.
Alex Province’s Mexican-Inspired Grilled Cauliflower
A roasty grilled head of cauliflower gets the Mexican street corn treatment in this fun recipe idea from Alex Province. It’s the sauce that makes it!
Giant Portobello Burgers with Caramelized Onions
This messy sandwich uses the meatiest of all vegetables: the Portobello, a thick juicy mushroom that’s not at all like the slimy canned ones I came to fear in childhood. Grilled with a bit of garlic and balsamic, a smoky umami infuses the entire mushroom.
Autumn Brussels Sprouts Quiche with Sweet Potato Crust
My quiches are totally pastry-less; I use thinly sliced sweet potatoes that bake until tender but crispy, adding a slightly sweet flavor, striking orange color, and whole host of nutrients.
