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cooking.nytimes.com
You don’t need stoneware crocks or special jars to make kimchi You do need a large bowl and multiple containers When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving, “Tart and Sweet” by Kelly Geary and Jessie Knadler
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When in doubt on how to make any meal, including pizza, more tasty, #putaneggonit.
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An elegant and delicious first course, these rich-tasting crostini also make a lovely light lunch or supper.
www.allrecipes.com
Savory cheesy grits are served with rich, sweet king crab meat in this deluxe version of low country seafood with grits.
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Get Tex-Mex Green Bean Casserole Recipe from Food Network
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This Mediterranean rice pilaf is sweetened with pistachios and raisins; it's a great side with lamb, chicken kebabs, or other meat dishes.
cooking.nytimes.com
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
www.simplyrecipes.com
A perfect casserole for apple season! Tart green apples baked with sweet Italian sausage in a pie crust, topped with Italian cheeses.
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Get Lemon Garlic Pork Chops with Parmesan Tater Tots Recipe from Food Network
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Sliced smoked sausage is sauteed with onions and red and green bell peppers for a quick and colorful weeknight dinner.
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Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
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Rice and broth soak up the flavor of leftover turkey meat in Chef John's potful of post-Thanksgiving goodness.