Begin by slicing beets thinly on a mandolin or by hand. Layer the beets evenly over the bottom of a glass casserole (9″ x 9″). Heat cream over low heat until simmering, reduce slightly and melt in the ...

Every year when the beets start piling up on my counter, I know it is time to make pickled beets. This is one of my favorite ways to stretch the harvest, add bright color to winter plates, and keep ...

This is a very uptown signature dish of David Thater, chef extraordinaire for Greystone’s Special Events department. Chef Thater uses custom-cut molds, but here we use standard stainless-steel molds ...

Serves 4. Recipe is by Teresa B. Day. 1 large bunch of kale 2 tablespoons olive oil 2 tablespoons vinegar 1 teaspoon salt 1 teaspoon pepper 2 tablespoons bread crumbs or panko 1. Preheat oven to 350 F ...

Heat oven to 400 degrees. Wash beets, leaving some water on skins. Divide and enclose in 2 separate aluminum foil packets; place on rimmed baking sheet and roast until beets are tender when pierced ...

If you are cooking/contributing to a Thanksgiving feast tomorrow, odds are you already have the menu planned, but if you were hunting for a nice, autumn-appropriate recipe to try, this one really ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Reader response to last week's column about my Polish grandmother's beet soup underscores the maxim that old recipes for ethnic foods are unique to families. The barszcz (Polish for borscht) I first ...