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What We’re Cooking This Week: Bread Salad With Beets
Stale bread knows no season, and winter vegetables sometimes need the Italian treatment, too.
What We’re Cooking This Week: Radicchio Caesar
Ancient Romans and Americans fleeing Prohibition a century ago have enjoyed fishy, eggy salads like this one.
What We’re Cooking This Week: Potato, Celery Root and Leek Soup
If you or your date eats dairy, adding a cup of cream makes this soup especially elegant and even more delicious.
What We’re Cooking This Week: Brussels Sprout and Fennel Salad With Ranchy Yogurt
Whatever you do: don’t call this recipe a slaw.
What We’re Cooking This Week: Radicchio Fried Rice With Hot Honey
That container of takeout rice in the back of the refrigerator is perfect to fill out this recipe.
What We’re Cooking This Week: Potato Confit Frittata
Concebollistas and sincebollistas are fiercely divided over whether onions belong in this potato-based dish.
What We’re Cooking This Week: Beer-Basted Turkey Thighs
Stouts and porters add a sweet, nutty flavor, while the bitter hop note is restrained.
What We’re Cooking This Week: Agrodolce Delicata and Radicchio Sliders
The sweet butteriness of Hawaiian-style dinner rolls as buns for bite-size radicchio and winter squash sandwiches.
What We’re Cooking This Week: Celery and Walnut Salad With Sharp Cheddar and Caramelized Dates
“What sounds like an 8-year-old boy’s nightmare is a 55-year-old’s dream.”
What We’re Cooking This Week: Blood Orange Cranberry Relish
This Thanksgiving helper harkens back to a time before Cuisinart.