Braising is a great way to cook fingerling potatoes for a creamy texture and delicious flavor.

Susie Middleton

Braising yields tender short ribs and a deeply flavorful sauce. This one gets personality from ginger, garlic and tamari.

Susie Middleton

The secret to cooking hearty grains perfectly is solved.

Susie Middleton

Risotto is a perfect vehicle for showcasing fall veggies, but roasted butternut squash is a favorite for pairing with parmigianno, thyme, and pine nuts.

Susie Middleton

All the goodies, plus Double Lemon Tahini Dressing, turn this salad into a hearty supper.

Susie Middleton

With lemon zest and lemon juice – as well as tamari and maple syrup – this tahini dressing has a super-bright flavor that pairs well with any roasted vegetable, making it perfect for warm salads.

Susie Middleton

This easy gratin starts with roasted cauliflower and sautéed leeks, then pairs with fontina cheese, cream, and fresh thyme. It's comforting and delicious, but beware, it's also rich. So don't eat the whole thing yourself!  

Serves 4 as a side

Susie Middleton

With an exterior that tastes like the best carnival funnel cake, my fried pies are made of a shattering dough that blisters on the surface when it hits the hot oil. Buttermilk provides tang, acidity, and lift, and it’s appropriately reverential to great Southern cuisine, where buttermilk is king. The dough is a little damp but it will pull together as it chills. Use this dough for my Apple Funnel Cake Pie.

Makes enough dough for 12 (3-inch) fried pies.

 

Cathy Barrow

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