Warm Chestnut and Apple SaladPornchai Mittongtare
Chestnuts are a big industry in the Languedoc; the region provides most of the French supply of the chestnut confection marrons glacés.
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
This side dish is flavorful enough to also serve as a main course.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This easy roast duck makes for a lovely holiday centerpiece—it’s also pretty easy to cook.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.