I love the combination of sweet and savory ingredients in this stuffing. Cooking the wild rice and roasting the squash take some time, but you can work on the components of this dish simultaneously. Any stuffing left over after you fill the squash halves makes a great cold lunch the next day!
Yields 4 side dishes or 2 main dish servings
This recipe is simplicity itself, plus you can really make it your own by swapping your favorite fresh or dried peppers and herbs for the jalapeño and thyme. It will keep in the fridge for up to two weeks—just bring it to room temperature before serving. The marinated cheese cubes are delicious as is or served over a bed of greens. If they start to lose their shape, use it as a spread on crusty bread.
Yields 4 appetizer servings
These clam cakes come together in minutes. The remoulade sauce is a delicious garnish—use any leftovers as a flavorful sandwich spread.
Yields 3-4 servings
This simple but flavorful dip takes just minutes to make and is easily customizable. Add hot red pepper flakes or jarred Calabrian chiles for a bit of heat. Chopped brined olives (black or green) are good additions, too.
Serves 4 — Recipe adapted from aheadofthyme.com
This is an attractive seasonal salad, one that can be adapted to what you have on hand. Substitute a firm pear for the apple (an Asian pear is especially good) or fresh orange juice for the lemon juice.
Serves 4 to 6 — Recipe adapted from natashaskitchen.com
One of the most talented food writers I’ve known personally, David Rosengarten, published this terrific recipe in his book It’s All American Food. It’s a natural accompaniment to almost any protein—fish, chicken, pork, or beef.
Serves 4 — Recipe adapted from It’s All American Food by David Rosengarten (Little, Brown and Company, 2003)
Traditional risotto demands that you be wed to the stove, stirring, stirring, stirring. This version frees you to be with family or friends. As for the shrimp, bathe them in extra virgin olive oil, season with salt and pepper, and cook in a medium-hot skillet until the shrimp are opaque and form a “C” shape. (Pro tip: An “O” shape means the shrimp are overcooked.)
Serves 4 — Recipe adapted from foodandwine.com
Are you expecting a dairy-free guest? These rustic potatoes will “wow” them. And the final picturesque drizzle of fresh extra virgin olive oil makes the potatoes Instagram-worthy.
Serves 4 to 6 — Recipe adapted from loveandlemons.com
This is an easy, healthful, and colorful side dish.
Serves 4 — Recipe adapted from acouplecooks.com
Gorgonzola dolce is a soft blue cheese from northern Italy. Unlike traditional blue cheeses, gorgonzola dolce is mild-flavored and buttery-tasting with a soft, spreadable texture. It’s a house favorite!
Serves 3 to 4 — Recipe from nytimes.com
This variation on Kung Pao sauce has a surprising kick.
Yields 4-6 servings
Skip the “fluff” and let the potatoes be the star of this dish—they turn crispy outside while staying creamy inside.
Yields 6-8 servings