Sides

Rainbow Carrots with Yogurt & Pistachios

photography by Kristen Kilpatrick If there’s one menu item that’s a constant on our Easter table, it’s some type of roasted carrots. Not only are they on-theme (hello, bunny food!) but sweet spring carrots show off the bounty of the season and have so much natural flavor that they don’t even need to be messed […]

Ottolenghi’s Sweet Potato Gratin

Click here for more recipes from Joe and Mike’s Sunday Supper!  “We’ve been doing Sunday Supper with our friends for a while as a way to shake off the Sunday night doldrums. It’s on a rotating basis, and we just cook for each other – we might rotate on dessert or apps, but the dinner […]

Creamy Polenta with Garlic-Butter Kale & Mushhrooms

Check out the full story here: Entertaining With Half Baked Harvest! From Tieghan: This recipe is for one giant bowl of comfort. I like to call it the single girl’s dinner: It’s Friday night and you have no plans, so you make a pot of polenta, cook up some kale in garlic butter, throw on […]

The Best Brussels Sprouts Dish You’ve Ever Had – Bacon Included

The thing about brussels sprouts is – they can be so good, or so very, very bad. Depending on the preparation, you could end up with roasted sprouts that are charred and crispy-caramelized on their leafy edges, or steamed sprouts that are mushy and watery (eww.) And then there’s the seasoning to think about, because […]

Fatoush, A Middle Eastern Panzanella

A couple weeks ago, we threw an end-of-summer dinner party with food from Israeli chef, Berty Richter (who’s bringing authentic hummus to Austin with the launch of his food truck Hummus Among Us.) Today he’s sharing his recipe for fatoush. He says: “Fatoush is a great way to use up leftover pita bread. In Israel, […]