Scalloped Potatoes

hands-on time 30 minutes

bake 1 hour 25 minutes at 350°F

stand 10 minutes

1. Preheat oven to 350°F. Grease a 3-qt. rectangular baking dish. For sauce, in a 2-qt. saucepan cook onion and garlic in hot butter over medium heat until tender. Stir in flour, salt, and pepper. Add milk. Cook and stir until thickened and bubbly. Remove from heat.

2. Place half of the potatoes in the prepared baking dish. Top with half of the sauce. Repeat layers. Cover with foil.

3. Bake 45 minutes. Uncover and bake 40 to 50 minutes more or until potatoes are tender. Let stand 10 minutes before serving.

Makes 10 servings (1 cup each).

each serving 182 cal., 6 g fat (4 g sat. fat), 17 mg chol., 182 mg sodium, 28 g carb., 3 g fiber, 5 g sugars, 5 g pro.

potato-apple gratin

change it up

Make your Scalloped Potatoes cheesy. Gradually add 1½ cups shredded cheddar or Gruyère cheese (6 oz.) to the thickened sauce at the end of Step 1, stirring until cheese melts.

GRANNY SMITH is our first choice of apple here because their tartness complements the richness of the cheese and cream.

EASY SLICING

For thinly sliced potatoes, we often use a mandoline in the Test Kitchen. This special utensil was designed to create perfect slices so the potatoes bake evenly. For both of these recipes, aim for slices about ⅛ inch thick.

Potato-Apple Gratin

hands-on time 45 minutes

bake 1 hour 45 minutes at 350°F

stand 10 minutes

1. Preheat oven to 350°F. Grease a 3-qt. rectangular baking dish. Layer half of the potatoes, half of the apples, half of the sliced green onions, and two slices of the bacon in prepared dish. Sprinkle with ¾ tsp. salt and ¼ tsp. black pepper. Sprinkle with half of the cheese. Repeat layers. In a medium bowl combine the cream, garlic, and, if desired, nutmeg; pour over layers in baking dish. Cover with foil.

2. Bake 1½ hours. Uncover and bake 15 minutes more or until potatoes are tender and top is golden. Let stand 10 minutes. Sprinkle with remaining bacon and additional sliced green onions.

Makes 12 servings (about 1 cup each).

TO MAKE AHEAD Cook the potatoes and apples in separate pots of lightly salted boiling water 5 minutes. Drain; pat dry. Assemble as directed in Step 1. Chill up to 24 hours. To serve, let stand at room temperature 30 minutes. Bake as directed in Step 2.

each serving 342 cal., 23 g fat (14 g sat. fat), 81 mg chol., 475 mg sodium, 22 g carb., 3 g fiber, 5 g sugars, 13 g pro.

Hasselback Potatoes

hands-on time 35 minutes

bake 55 minutes at 375°F

  • 8 medium russet potatoes (6 to 8 oz. each)
  • 5 Tbsp. butter, melted
  • 1 tsp. salt
  • 3 Tbsp. seasoned fine dry bread crumbs
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. chopped fresh chives
  • 1 tsp. chopped fresh thyme

1. Preheat oven to 375°F. Fill a large bowl with water. Add potatoes. Gather two ½-inch-thick chopsticks or dowel rods (or use the handles of wooden spoons).

2. For potatoes, slice a thin lengthwise slice from the bottoms of the potatoes so they stand without rolling on the cutting board. Arrange chopsticks lengthwise on opposite sides of one potato on a cutting board. Slice potato crosswise into ⅛-inch-thick slices, stopping the knife when it reaches the chopsticks to prevent slicing all the way through. Return sliced potato to water bowl. Repeat with remaining potatoes.

3. Line a 15×10-inch baking pan with foil; grease foil. Drain potatoes well and pat dry. Arrange potatoes in the prepared baking pan. Brush evenly with 2 Tbsp. of the melted butter and sprinkle with ½ tsp. of the salt. Cover with foil. Bake 45 minutes. Uncover and bake 10 to 15 minutes more or until tender.

4. Remove from oven. Preheat broiler. For crumb topping, in a small bowl stir together bread crumbs, cheese, chives, thyme, and the remaining ½ tsp. salt. Sprinkle potatoes evenly with crumb mixture. Slowly spoon on remaining 3 Tbsp. melted butter, being sure to cover all of the crumb mixture.

5. Broil potatoes 4 to 5 inches from the heat 2 to 3 minutes or until topping is golden. Serve immediately.

Makes 8 servings (1 potato each).

To Make Ahead Prepare potatoes as directed through Step 2. Cover bowl and refrigerate up to 24 hours. Drain potatoes well. Continue as directed.

each serving 210 cal., 8 g fat (5 g sat. fat), 20 mg chol., 425 mg sodium, 32 g carb., 4 g fiber, 2 g sugars, 4 g pro.

hasselback potatoes

call it hasselback

Originating in Sweden, these special-occasion potatoes are thinly sliced but remain connected at the base to hold their shape. When they bake, the slices fan out slightly to maximize the surface area that gets deliciously crispy.

Cheesy Prosciutto and Pesto Hasselback Potatoes Prepare as directed through Step 3. Omit crumb topping ingredients and broiling. In a small bowl combine 2 Tbsp. melted butter and 2 Tbsp. refrigerated basil pesto. Brush baked potatoes evenly with pesto mixture. Sprinkle with 1 tsp. dried oregano, crushed. Cut 3 to 4 oz. very thinly sliced prosciutto into 1½-inch pieces; stuff between every three to five potato slices. Bake 10 minutes more. Top with 1½ cups shredded mozzarella cheese. Return to oven; bake 5 to 10 minutes or until cheese is bubbly. If desired, top with additional pesto.

Creamy Potluck Potatoes

hands-on time 10 minutes

bake 1 hour 15 minutes at 350°F

stand 5 minutes

  • 1 32-oz. pkg. frozen diced hash brown potatoes, thawed (7½ cups)
  • 1 10.75-oz. can reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1 8-oz. container sour cream
  • 2 Tbsp. butter, melted
  • 1 cup shredded cheddar cheese (4 oz.)
  • ¼ cup sliced green onions
  • ¼ cup milk
  • ½ tsp. garlic salt
  • ¼ tsp. black pepper

1. Preheat oven to 350°F. In a large bowl stir together potatoes, soup, sour cream, and butter. Stir in ½ cup of the shredded cheese, 3 Tbsp. of the green onions, the milk, garlic salt, and pepper. Transfer potato mixture to a 2-qt. rectangular baking dish. Cover with foil.

2. Bake 1¼ hours or until potatoes are tender. Sprinkle with the remaining cheese. Let stand 5 minutes. Sprinkle with the remaining green onions.

Makes 12 servings (¾ cup each).

each serving 173 cal., 10 g fat (6 g sat. fat), 26 mg chol., 241 mg sodium, 17 g carb., 1 g fiber, 1 g sugars, 5 g pro.

Creamy potluck potatoes

Sweet Potatoes with Blue Cheese

hands-on time 30 minutes

bake 30 minutes at 375°F

  • 2 large sweet potatoes (about 1½ lb.), peeled and cut lengthwise into thin wedges
  • 1 small sweet onion, cut into 1-inch pieces
  • 4 Tbsp. olive oil
  • 1 Tbsp. butter
  • ⅓ cup broken pecans
  • 1 Tbsp. packed light brown sugar
  • 4 tsp. cider vinegar
  • 1½ tsp. honey
  • 1 clove garlic, minced
  • 2 Tbsp. crumbled blue cheese or finely shredded white cheddar cheese

1. Preheat oven to 375°F. In a 15×10-inch baking pan combine sweet potatoes and onion. Drizzle with 2 Tbsp. of the oil; sprinkle with ½ tsp. salt and ¼ tsp. black pepper. Toss to combine; spread in a single layer. Bake 30 to 35 minutes or until vegetables are tender, stirring once.

2. Meanwhile, in a 6-inch skillet melt butter over medium heat. Stir in pecans, brown sugar, and ¼ tsp. salt. Cook and stir 2 to 3 minutes or until pecans are coated in the brown sugar mixture. Spread pecans on a sheet of foil; cool completely.

3. For dressing, in a small bowl whisk together vinegar, honey, garlic, ¼ tsp. salt, and ¼ tsp. black pepper. Slowly whisk in the remaining 2 Tbsp. oil until combined. Stir in 1 Tbsp. of the cheese.

4. Transfer sweet potatoes and onion to a platter. Drizzle with dressing. Sprinkle with pecans and remaining 1 Tbsp. cheese.

Makes 6 servings (3 or 4 wedges each).

each serving 273 cal., 16 g fat (3 g sat. fat), 7 mg chol., 500 mg sodium, 30 g carb., 4 g fiber, 10 g sugars, 3 g pro.

sweet potatoes with blue cheese

Meringue-Topped Sweet Potato Casserole

hands-on time 30 minutes

stand 30 minutes

cook 25 minutes

bake 30 minutes at 350°F

  • 4 eggs, separated
  • 4 lb. sweet potatoes, peeled and cut into quarters
  • 1 orange
  • ½ cup packed brown sugar
  • ½ cup half-and-half
  • ¼ cup butter, melted
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ½ tsp. cream of tartar
  • ½ cup granulated sugar
  • ¾ cup pecan pieces, toasted

1. Allow the eggs to stand at room temperature 30 minutes. Grease a 2-qt. square baking dish. In a 4-qt. Dutch oven cook sweet potatoes, covered, in enough boiling salted water to cover 25 to 30 minutes or until tender; drain. Return the potatoes to the pan.

2. Preheat oven to 350°F. Remove ½ tsp. zest and squeeze 2 Tbsp. juice from the orange. Lightly mash potatoes; stir in brown sugar, half-and-half, melted butter, orange zest, orange juice, and salt. Cool 5 minutes. In a small bowl lightly beat the egg yolks with a fork. Stir the egg yolks into the sweet potato mixture. Transfer sweet potato mixture to prepared baking dish.

3. Bake, uncovered, 15 minutes. Meanwhile, for meringue, in a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with a mixer on medium about 1 minute or until soft peaks form (tips curl). Gradually add the granulated sugar, 1 Tbsp. at a time, beating on high about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves.

4. Sprinkle pecans evenly over hot potatoes. Immediately spread meringue over top. Bake about 15 minutes or until browned and a thermometer registers 160°F.

Makes 10 servings (¾ cup each).

Marshmallow-Topped Sweet Potato Casserole Prepare as directed, except save egg whites for another use and omit vanilla, cream of tartar, and granulated sugar. Bake the potato mixture 15 minutes as directed in Step 3. Using one 13-oz. jar marshmallow creme, spoon small spoonfuls onto potato mixture, spreading evenly to cover surface. Bake 15 to 20 minutes more or until marshmallow creme is puffed and light brown.

each serving plain or marshmallow-topped variation 338 cal., 14 g fat (5 g sat. fat), 91 mg chol., 262 mg sodium, 49 g carb., 5 g fiber, 27 g sugars, 6 g pro.

meringue-topped sweet potato casserole

cooking class

Our from-scratch creamy sauce—which is surprisingly easy—replaces canned soup, and quick-fried shallots stand in for purchased fried onions. little steps make a huge flavor difference.

Homemade Green Bean Casserole

hands-on time 40 minutes

bake 25 minutes at 375°F

stand 10 minutes

  • 1½ lb. haricots verts, trimmed
  • 4 oz. pancetta or bacon
  • 9 cups sliced, stemmed shiitake mushrooms and/or sliced cremini or button mushrooms (1½ lb.)
  • 6 cloves garlic, minced
  • ½ tsp. dried thyme, crushed
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1½ cups half-and-half
  • 1 5.2-oz. pkg. semisoft cheese with garlic and fine herbs, broken into pieces
  • ⅛ tsp. salt
  • ⅛ tsp. black pepper
  • ¼ cup dry white wine
  • 1 recipe Crispy Shallots

1. Preheat oven to 375°F. Grease a 2½- to 3-qt. gratin or baking dish. In a 10-inch skillet parcook beans in enough lightly salted boiling water to cover 3 to 5 minutes or until crisp-tender; drain. Transfer beans to a large bowl of ice water to stop cooking them; drain.

2. In the same skillet cook pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving the drippings. Finely crumble or chop pancetta.

3. Meanwhile, add mushrooms, garlic, and thyme to drippings in skillet (if there aren’t many drippings, you may need to add up to 1 Tbsp. vegetable oil); cook and stir 5 to 6 minutes or until mushrooms are tender and liquid has evaporated. Stir in pancetta, the ½ tsp. salt, and the ½ tsp. pepper. Add mushroom mixture to beans, tossing gently to combine.

4. For sauce, in a 1-qt. saucepan melt butter over medium heat. Stir in flour; cook and stir 1 minute. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Whisk in the cheese, the ⅛ tsp. salt, and the ⅛ tsp. pepper. Remove from heat; stir in wine. Pour sauce over green bean mixture, stirring gently just until combined. Transfer green bean mixture to the prepared baking dish.

5. Bake, uncovered, 25 to 30 minutes or until bubbly and beans are tender. Let stand 10 minutes. Sprinkle with Crispy Shallots.

Makes 8 servings (1 cup each).

each serving 370 cal., 27 g fat (13 g sat. fat), 49 mg chol., 436 mg sodium, 22 g carb., 4 g fiber, 6 g sugars, 12 g pro.

HARICOTS VERTS are a French variety of green beans. They are small, slender, and exceptionally tender even when mature. They’re available in most large supermarkets. You can substitute regular green beans, but you may need to parcook them longer in Step 1 to get them crisp-tender.

Parcooking (or partially cooking) the green beans, then plunging them into ice water does two things: It starts them cooking so they get evenly tender when baked, and it keeps their color bright.

easy everyday

Cut a step and replace the Crispy Shallots with 1 cup purchased french-fried onions. Sprinkle them on the bean mixture for the last 5 minutes of baking.

crispy shallots

In a 1- or 1½-qt. saucepan heat ¾ cup vegetable oil over medium-high heat. Thinly slice 4 large shallots (1 cup). Dip a small handful of sliced shallots in ½ cup milk, letting excess drip off. Toss shallots in 1 cup all-purpose flour; shake off excess flour. Place coated shallots in hot oil. Cook about 2 minutes or until golden and slightly crisp. Using a slotted spoon, transfer shallots to paper towels to drain; sprinkle lightly with salt. Repeat with remaining shallots, milk, and flour. If necessary, reheat Crispy Shallots on a foil-lined baking sheet in a 350°F oven 10 minutes before topping the casserole.

The roux (a thickener made of equal parts flour and butter) is the key to this creamy sauce. Flour is whisked into melted butter, which coats the flour particles with fat. This keeps the particles separated to prevent flour lumps in the sauce. The roux is cooked and stirred 1 minute, which removes the raw flour flavor. After the half-and-half is added, keep whisking the sauce slowly while cooking to distribute thickener evenly.

Asparagus with Tarragon Sauce

start to finish 30 minutes

  • 1¼ lb. asparagus spears
  • 2 Tbsp. butter
  • 2 Tbsp. finely chopped shallot
  • ¼ cup mayonnaise
  • 2 Tbsp. chopped fresh tarragon
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. cider vinegar
  • 1 tsp. lemon juice
  • ½ tsp. kosher salt
  • ¼ tsp. cracked black pepper
  • 2 oz. prosciutto, torn or cut into 2×1-inch pieces
  • 2 Hard-Boiled Eggs (see recipe), finely chopped

1. Snap off and discard woody bases from asparagus. If desired, scrape off scales.

2. For tarragon sauce, in a 1- or 1½-qt. saucepan melt 1 Tbsp. of the butter over medium heat. Add shallot; cook and stir about 2 minutes or until softened. Stir in the next seven ingredients (through pepper). Heat through, stirring frequently. Cover; keep warm.

3. In an 8-inch skillet heat the remaining 1 Tbsp. butter over medium-high heat; add prosciutto. Cook 2 to 4 minutes or until just crisp, turning once. Transfer to paper towels to drain.

4. Bring a 4-qt. saucepan of salted water to boiling. Add asparagus. Cook about 3 minutes or until crisp-tender; drain.

5. Transfer asparagus to a platter. Drizzle with the tarragon sauce. Sprinkle with prosciutto and chopped eggs. Sprinkle with additional chopped fresh tarragon, salt, and pepper.

Makes 6 servings (about 5 asparagus spears each).

each serving 158 cal., 14 g fat (4 g sat. fat), 86 mg chol., 697 mg sodium, 3 g carb., 0 g fiber, 2 g sugars, 6 g pro.

ASPARAGUS SPEARS of similar thicknesses will cook more evenly. If some stalks are thicker than others, cut the large ones in half lengthwise. If all the spears are super thin, reduce cooking time slightly.

trimmed down

To remove the woody ends of asparagus, start at the base of each asparagus spear and bend the spear until you find a place where it is flexible. Snap off the base at that point (the inflexible portion is tough, so just throw it out).

Brussels Sprouts Gratin

hands-on time 30 minutes

bake 15 minutes at 400°F

  • 1¼ lb. Brussels sprouts, trimmed and coarsely chopped*
  • 1 cup chopped carrots*
  • 3 oz. pancetta or 8 slices bacon, chopped
  • ¼ cup finely chopped shallots or ½ cup chopped onion
  • 1 Tbsp. butter
  • 3 cloves garlic, minced
  • 1 Tbsp. all-purpose flour
  • 1 cup finely shredded Asiago or Parmesan cheese (4 oz.)
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 cup heavy cream
  • 1 Tbsp. coarse-ground mustard
  • Dash crushed red pepper
  • ½ cup panko bread crumbs (tip, Four Cheese Macaroni and Cheese) or coarse bread crumbs

1. Preheat oven to 400°F. Lightly grease a 1½-qt. oval baking or rectangular dish. In a 3-qt. saucepan cook Brussels sprouts and carrots in lightly salted boiling water 5 to 6 minutes or until tender; drain. Return vegetables to saucepan.

2. Meanwhile, in a 10-inch skillet cook pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving drippings in skillet. Add shallots, butter, and garlic to drippings in skillet; cook and stir 30 seconds. Stir in flour. Stir shallot mixture into the vegetables in saucepan. Stir in pancetta, ½ cup of the cheese, the salt, and black pepper. Spoon Brussels sprouts mixture into the prepared dish.

3. In a small bowl stir together cream, mustard, and crushed red pepper; pour over Brussels sprouts mixture. In another bowl combine remaining ½ cup cheese and the panko. Sprinkle over Brussels sprouts mixture.

4. Bake 15 to 20 minutes or until mixture is bubbly and topping is golden.

Makes 8 servings (¾ cup each).

To make ahead Chop the Brussels sprouts and carrots. Place in an airtight container; cover. Chill up to 24 hours. Prepare as directed.

each serving 274 cal., 21 g fat (12 g sat. fat), 69 mg chol., 603 mg sodium, 13 g carb., 3 g fiber, 3 g sugars, 9 g pro.

Trim the ends of Brussels sprouts close to the bases. Remove wilted outer leaves and coarsely chop sprouts.

Corn Casserole

hands-on time 25 minutes

bake 50 minutes at 350°F

  • 6 slices bacon, chopped
  • ¾ cup chopped onion
  • 2 cloves garlic, minced
  • 3 Tbsp. all-purpose flour
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 cups half-and-half or whole milk
  • 2 16-oz. pkg. frozen whole kernel corn
  • ¼ cup chopped fresh Italian parsley (optional)
  • 1 Tbsp. chopped fresh thyme leaves or 1 tsp. dried thyme, crushed
  • 1 sleeve saltine crackers (about 40 crackers)
  • 2 eggs, lightly beaten
  • ¼ cup butter, melted
  • Paprika (optional)

1. Preheat oven to 350°F. In a 3-qt. saucepan cook and stir bacon over medium heat until browned; with a slotted spoon, transfer bacon to paper towels to drain. Reserve drippings in pan. Add onion and garlic to saucepan; cook and stir 2 to 3 minutes or until softened. Stir in flour, salt, and pepper. Whisk in half-and-half. Cook and stir over medium heat until thickened and bubbly. Stir in corn, parsley (if desired), and thyme.

2. Finely crush half of the crackers. Stir into corn mixture along with eggs. Spoon the mixture into a 2-qt. baking dish; cover with foil. Bake 15 minutes.

3. Meanwhile, coarsely crush remaining crackers. In a bowl combine crackers and melted butter; toss to coat.

4. Uncover casserole; top with crackers. If desired, sprinkle with paprika. Bake, uncovered, 35 to 40 minutes or until heated through. Sprinkle with bacon the last 5 minutes of baking.

Makes 12 servings (½ cup each).

each serving 295 cal., 18 g fat (8 g sat. fat), 68 mg chol., 386 mg sodium, 28 g carb., 2 g fiber, 4 g sugars, 8 g pro.

corn casserole

Add-Ins

If desired, stir in any of the following ingredients with the corn in Step 1:

• ½ cup drained, chopped roasted red peppers

• One 4-oz. can green chile peppers, drained

• 4 oz. bulk sausage, cooked and crumbled

• Swap 1 cup of the corn for 1 cup frozen shelled edamame or lima beans

change it up

For a cheesy corn bake, stir in 1 cup shredded cheddar cheese with the corn in Step 1. Top with ½ cup shredded cheese when you add the bacon in Step 4.

Whole Roasted Cauliflower with Pickled Onions

hands-on time 30 minutes

roast 30 minutes at 425°F + 30 minutes at 450°F

  • 2 Tbsp. olive oil
  • 1 Tbsp. coarse-ground mustard
  • 2 tsp. caraway seeds, toasted and crushed
  • 1 tsp. kosher salt
  • 1 2- to 2½-lb. cauliflower head, trimmed
  • ¼ cup water
  • ½ cup sliced red onion
  • ⅓ cup red wine vinegar
  • 1 tsp. sugar
  • ½ tsp. kosher salt
  • ¼ cup dried apricots

1. Preheat oven to 425°F. In a bowl whisk together olive oil, mustard, caraway seeds, and the 1 tsp. salt. Spread caraway mixture over the cauliflower. Pour ¼ cup water into an 8- to 10-inch cast-iron or other oven-going skillet. Place cauliflower in skillet; cover with foil and roast 30 minutes.

2. Meanwhile, for pickled red onions, in a small bowl combine the onion, vinegar, sugar, and the ½ tsp. salt; stir mixture occasionally.

3. Uncover cauliflower; increase oven temperature to 450°F. Roast about 30 minutes more or until golden brown and tender. Serve with pickled red onions, apricots, and, if desired, additional mustard.

Makes 4 servings (¼ head cauliflower each).

each serving 115 cal., 7 g fat (1 g sat. fat), 0 mg chol., 390 mg sodium, 12 g carb., 3 g fiber, 7 g sugars, 2 g pro.

whole roasted cauliflower with pickled onions

Orange- and Balsamic-Glazed Tricolor Carrots

hands-on time 25 minutes

cook 15 minutes

  • 2 lb. medium red, yellow, and/or orange carrots, trimmed and peeled
  • ½ cup orange juice
  • ¼ cup balsamic vinegar
  • 4 tsp. sugar
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbsp. butter, cut up
  • 1 Tbsp. chopped fresh chives

1. Place a steamer basket in a 4-qt. saucepan. Add water to just below the bottom of the basket; bring to boiling. Add carrots to basket. Cover; reduce heat. Steam 15 to 20 minutes or just until tender. Transfer the carrots to a platter; cover and keep warm.

2. Meanwhile, for glaze, in a 1- or 1½-qt. saucepan combine orange juice, vinegar, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until thick and syrupy (about ⅓ cup). Stir in butter. Drizzle glaze over carrots and sprinkle with chives.

Makes 6 servings.

To Make Ahead Trim and peel carrots. Prepare glaze as directed in Step 2. Cover and chill carrots and glaze separately up to 24 hours. Cook carrots as directed in Step 1. Reheat glaze in a 1- or 1½-qt. saucepan. Continue as directed.

each serving 126 cal., 4 g fat (2 g sat. fat), 10 mg chol., 432 mg sodium, 21 g carb., 4 g fiber, 13 g sugars, 2 g pro.

orange- and balsamic-glazed tricolor carrots

Broccolini with Peas and Lemons

start to finish 30 minutes

  • 2 lb. Broccolini, trimmed
  • 8 oz. Swiss chard, trimmed and cut into 2- to 3-inch lengths
  • 1 cup frozen peas
  • 2 Tbsp. butter
  • 1 lemon, thinly sliced
  • ¼ cup chicken broth
  • ¼ tsp. crushed red pepper
  • ¼ cup chopped fresh chives
  • ½ tsp. coarse salt

1. Cook Broccolini in a 4-qt. pot of salted boiling water 2 minutes. Add Swiss chard and peas. Cover and simmer 4 minutes; drain.

2. Meanwhile, melt butter in a 10-inch skillet. Add lemon slices; cook over medium-high heat about 3 minutes per side or until lemon slices and butter are browned.

3. Return vegetables to pot. Stir in broth and crushed red pepper. Transfer to a serving dish. Top with the lemon slices, chives, and salt.

Makes 12 servings (½ cup each).

each serving 48 cal., 2 g fat (1 g sat. fat), 5 mg chol., 185 mg sodium, 6 g carb., 2 g fiber, 2 g sugars, 2 g pro.

broccolini with peas and lemons

BROCCOLINI looks like broccoli for good reason—it’s a hybrid cross between Chinese broccoli and regular broccoli. With long, tender stalks and a topping of small florets, it cooks quickly because of the thin stems. Broccolini is widely available, but you can substitute regular broccoli (with stems) cut into thin spears.

12 easy sides

roasted cabbage with pears

Cut one 1½-lb. cabbage head into eight wedges. Place in a shallow baking pan. Drizzle with olive oil; sprinkle with salt and pepper. Roast in a 425°F oven 35 to 40 minutes or until tender, turning cabbage once and adding 3 pears, halved and cored, the last 10 minutes. Drizzle with 2 Tbsp. lemon juice; sprinkle with ¾ cup chopped toasted walnuts and ½ cup crumbled blue cheese. Makes 4 servings.

Jeweled Wild Rice

In a 12-inch skillet cook 1½ cups shredded sweet potato and 1 cup sliced leek in 2 Tbsp. butter over medium heat about 5 minutes or until tender. Stir in 3 cups hot cooked long grain and wild rice blend (without spice packet), 1 cup chopped dried cherries, and ½ cup chicken broth. Bring to boiling; simmer, uncovered, until liquid is absorbed. Stir in 2 Tbsp. chopped fresh parsley and ¼ cup toasted pecans. Season with salt and pepper. Makes 8 servings.

Roasted Rosemary Delicata Squash

Line a 15×10-inch baking pan with foil; grease foil. Halve, seed, and cut two 1-lb. delicata squash into ½-inch slices. Toss with 2 shallots, cut into wedges; 2 Tbsp. olive oil; and 2 tsp. chopped fresh rosemary. Spread in prepared pan. Roast in a 425°F oven about 30 minutes or until squash is tender, stirring once. Sprinkle with shredded Parmesan cheese and chopped toasted walnuts. Season with salt and pepper. Makes 8 servings.

sautéed mushrooms

Slice 1 lb. fresh mushrooms, such as button, cremini, and/or stemmed shiitake. In a 12-inch skillet cook mushrooms in 2 Tbsp. each butter and olive oil over medium heat 20 minutes or until tender, stirring occasionally. Stir in 3 Tbsp. chopped fresh thyme and 2 Tbsp. heavy cream. Season with salt and pepper. Makes 4 servings.

minted pea couscous

In a 2-qt. saucepan stir 1½ cups Israeli (large pearl) couscous into 2 cups boiling water. Simmer, covered, 5 minutes. Stir in 2 cups fresh or frozen peas. Cook, covered, 5 minutes more. Add 2 Tbsp. each butter and chopped fresh mint, 1 tsp. lemon zest, and ¼ tsp. each salt and pepper; stir until butter is melted. Sprinkle with crumbled feta cheese. Makes 6 servings.

herb-glazed carrots

In a 3-qt. saucepan cook 5 cups sliced carrots in boiling salted water about 7 minutes or until crisp-tender; drain in a colander. In the same pan combine 2 Tbsp. each butter and maple syrup and 1 Tbsp. chopped fresh thyme. Cook and stir over medium heat until smooth. Add hot carrots. Season with salt and pepper. Makes 8 servings.

Gremolata Cauliflower Steaks

Cut three 1-inch-thick slices from center of each of 2 medium heads cauliflower. Brush both sides of slices with olive oil; sprinkle with salt and pepper. Roast on a foil-lined baking sheet in a 450°F oven 15 minutes; turn. Roast 10 minutes or until tender. Drizzle with additional olive oil; top with ¼ cup chopped fresh parsley, 2 Tbsp. each chopped hazelnuts and snipped golden raisins, and ½ tsp. orange zest. Makes 6 servings.

roasted onions and fennel

In a foil-lined baking pan combine 3 medium fennel bulbs, trimmed and cut into 1-inch wedges; 2 medium red onions, cut into 1-inch wedges; and 2 Tbsp. olive oil. Toss to coat. Sprinkle with salt and pepper. Roast in a 400°F oven 35 to 40 minutes or until tender and light brown, stirring occasionally. Top with 2 oz. prosciutto strips; 2 Tbsp. shredded Asiago cheese; 1 tsp. chopped fresh thyme; and chopped fennel fronds. Makes 6 servings.

Veggie and bread skewers

Cut 1 medium zucchini lengthwise into thin ribbons; combine with 12 fresh mushrooms, halved, and 1 cup cherry tomatoes. Toss with ¼ cup Italian vinaigrette; let stand 30 minutes. Stir in 1½ cups 1-inch bread cubes. Thread onto 8 skewers, threading zucchini accordion-style. Grill, covered, over medium heat 10 minutes, turning once Makes 8 servings.

Double-Cranberry Sauce

In a 2-qt. saucepan combine one 12-oz. bag fresh or frozen cranberries, 1 cup dried cranberries, 1 cup pomegranate juice, ⅓ cup mild-flavor molasses, 1 Tbsp. orange zest, and ¼ tsp. ground cinnamon. Bring to a simmer. Cook until cranberry skins begin to burst. Taste and, if desired, add more molasses. Serve warm or at room temperature. Makes 10 servings.

Cranberry-Orange Relish

Cut the peel and white pith from 1 orange; cut orange segments from the membrane. In a food processor pulse orange segments; one 12-oz. bag fresh cranberries; 1 apple, cored, peeled, and chopped; ¼ cup sugar; and ¼ tsp. ground allspice until coarsely chopped. If desired, stir in 1 to 2 Tbsp. sugar to taste. Refrigerate in an airtight container up to 1 week. Makes 10 servings.

Asparagus with Pine Nuts

In a 10-inch skillet bring 1 inch water to boiling. Add 1¼ lb. asparagus spears, trimmed. Cook about 3 minutes or until crisp-tender; drain. Add 1 Tbsp. butter and shake pan until melted and asparagus is coated. Top with 2 Tbsp. coarsely chopped toasted pine nuts and 2 Tbsp. chopped fresh basil. Season with salt and pepper. Makes 4 servings.

Italian-Style Fried Farro

start to finish 20 minutes

  • 2 Tbsp. olive oil
  • 1 10-oz. pkg. shaved Brussels sprouts
  • ½ cup coarsely chopped red onion
  • 2 oz. very thinly sliced prosciutto, cut into thin strips
  • ½ cup chopped walnuts
  • 2 cloves garlic, minced
  • 3 cups cooked farro, chilled
  • 2 Tbsp. balsamic glaze
  • 2 Tbsp. shredded Parmesan cheese
  • 2 Tbsp. chopped fresh basil
  • Cracked black pepper

1. In an extra-large wok or 12-inch nonstick skillet heat 1 Tbsp. of the olive oil over medium-high heat. Add Brussels sprouts and onion; cook and stir about 4 minutes or until just crisp-tender. Add prosciutto, walnuts, and garlic; cook and stir 2 minutes.

2. Add farro and the remaining 1 Tbsp. olive oil. Cook and stir 3 to 4 minutes or until heated.

3. To serve, drizzle balsamic glaze over mixture. Sprinkle with Parmesan, basil, and pepper.

Makes 4 servings (1⅓ cups each).

each serving 461 cal., 20 g fat (3 g sat. fat), 17 mg chol., 393 mg sodium, 56 g carb., 10 g fiber, 4 g sugars, 17 g pro.

cooked farro

In a saucepan combine 3 cups water and 1¼ cups pearled or semipearled farro. Bring to boiling; reduce heat. Simmer, covered, about 25 minutes or until farro is tender. Drain if necessary.

SHAVED BRUSSELS SPROUTS are often available in packages. If you can’t find them, cut 10 oz. fresh Brussels sprouts into thin slices.

customize it

Pick the ingredients to create a recipe that’s all your own.

Stuffing

hands-on time 35 minutes

bake 35 minutes at 325°F

  • ½ cup butter
  • 1½ cups VEGETABLES
  • HERB
  • ¼ tsp. black pepper
  • ⅛ tsp. salt
  • 8 cups dry BREAD cubes
  • MEAT (optional)
  • 1 cup FRUIT (optional)
  • ¼ cup NUTS (optional)
  • 1½  to 2 cups LIQUID

1. Preheat oven to 325°F. In a 10-inch skillet melt butter over medium heat. Add VEGETABLES; cook until tender but not brown. Remove from heat. Stir in HERB, pepper, and salt. Place the BREAD cubes and, if desired, MEAT, FRUIT, and NUTS in an extra-large bowl; add vegetable mixture. Drizzle with enough LIQUID to moisten, tossing lightly to combine. Transfer bread mixture to a 2-qt. baking dish.

2. Bake, covered, 35 to 40 minutes or until heated through.

Makes 10 servings (about ¾ cup each).

stuff it

If you like your stuffing in the turkey, spoon it loosely (don’t pack it) into the cavity of an 8- to 10-lb. turkey. This will add about 45 minutes to roasting time. The stuffing must reach 165°F if it’s baked in the cavity.

mix & match ingredients

VEGETABLES (Pick 1–3)

■ Butternut squash, peeled and cubed

■ Celery, chopped

■ Fennel bulb, cored and chopped

■ Mushrooms, sliced

■ Onions, chopped

■ Sweet peppers, chopped

■ Sweet potatoes, peeled and cubed

HERB (Pick 1)

■ 1 Tbsp. chopped fresh sage or 1 tsp. ground sage

■ 1 tsp. poultry seasoning

BREAD (Pick 1)

■ Ciabatta bread

■ Corn bread

■ Focaccia bread

■ Italian bread

■ Multigrain bread

■ Sourdough bread

■ Wheat bread

■ White bread

MEAT (Pick 1)

■ 1 lb. chorizo, cooked and drained

■ 1 lb. Italian sausage, cooked and drained

■ 1 lb. pork sausage, cooked and drained

■ 1 pt. shucked oysters, drained, chopped, and cooked with VEGETABLES

■ Turkey giblets, cooked, drained, and chopped

FRUIT (Pick 1 or 2)

■ Apples, cored and chopped

■ Dried apricots, snipped

■ Dried cherries

■ Golden raisins

■ Pears, cored and chopped

NUTS (Pick 1)

■ Almonds, toasted and chopped

■ Hazelnuts, toasted and chopped

■ Pecans, toasted and chopped

■ Walnuts, toasted and chopped

LIQUID (Pick 1)

■ 1 cup apple juice or apple cider + 1 cup chicken broth or water

■ 1½ cups chicken broth + ½ cup dry white wine

■ Turkey broth, chicken broth, or vegetable broth

slow cooker risotto

slow cooker Risotto

hands-on time 25 minutes

slow cook 1 hour 15 minutes (high)

stand 15 minutes

  • ⅔ cup sliced leeks
  • 2 cloves garlic, minced
  • 1 Tbsp. butter
  • 1¾ cups uncooked Arborio rice
  • 4 cups chicken broth
  • ⅔ cup dry white wine
  • ½ tsp. cracked black pepper
  • 2 oz. Gruyère or Swiss cheese, shredded
  • 1 recipe Arugula Gremolata (optional)

1. In a 12-inch skillet cook and stir leeks and garlic in hot butter over medium heat 3 to 5 minutes or until leeks are tender. Stir in rice; cook and stir 1 minute more. Transfer rice mixture into a 3½- or 4-qt. slow cooker. Stir in broth, wine, and pepper.

2. Cover; cook on high about 1¼ hours or until rice is tender. Remove crockery liner from cooker, if possible, or turn off cooker. Let risotto stand, uncovered, 15 minutes before serving. Top with cheese and, if desired, Arugula Gremolata.

Makes 8 to 10 servings (⅔ cup each).

each serving 224 cal., 6 g fat (3 g sat. fat), 18 mg chol., 553 mg sodium, 34 g carb., 1 g fiber, 1 g sugars, 7 g pro.

arugula gremolata

In a bowl stir together 1 cup chopped fresh arugula; 1 oz. prosciutto, crisp-cooked and crumbled; 2 Tbsp. chopped toasted pine nuts; 1 Tbsp. lemon zest; and 1 clove garlic, minced.

Corn and Bacon Macaroni

hands-on time 35 minutes

bake 25 minutes at 350°F

  • 8 oz. dried elbow macaroni (2 cups)
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 tsp. dry mustard
  • ⅛ tsp. black pepper
  • 2 cups milk
  • 1 tsp. Worcestershire sauce
  • 2 cups shredded white cheddar cheese (8 oz.)
  • 6 slices bacon or 4 oz. pancetta, crisp-cooked and chopped
  • 2 cups frozen whole kernel corn, thawed
  • ¼ cup sliced green onions
  • 1 recipe Crumb Topping (optional)

1. Preheat oven to 350°F. Cook macaroni according to package directions; drain. Return macaroni to hot pan.

2. Meanwhile, in a 12-inch skillet melt butter over medium heat. Whisk in flour, mustard, and pepper; cook and stir 2 minutes. Whisk in milk and Worcestershire sauce; cook and stir until thickened and bubbly. Reduce heat to low. Gradually add cheddar cheese, stirring until cheese is melted. Remove from heat.

3. Stir macaroni, bacon, corn, and green onions into the cheese mixture. Spoon macaroni mixture into a lightly greased 2-qt. round baking dish. If desired, sprinkle Crumb Topping evenly over macaroni mixture.

4. Bake, uncovered, 25 to 30 minutes or until heated through (160°F). If desired, sprinkle with additional sliced green onions.

Makes 10 servings (⅔ cup each).

Crumb Topping In a bowl combine ½ cup each panko bread crumbs (tip) and shredded Parmesan cheese and 2 Tbsp. each melted butter and chopped fresh parsley.

each serving 306 cal., 15 g fat (8 g sat. fat), 43 mg chol., 296 mg sodium, 30 g carb., 2 g fiber, 4 g sugars, 13 g pro.

corn and bacon macaroni

Summer Spaghetti Salad

start to finish 50 minutes

  • ½ cup olive oil
  • 3 cloves garlic, sliced
  • 12 oz. dried spaghetti, broken in half
  • 3 cups reduced-sodium chicken broth
  • 1 medium zucchini, ends trimmed
  • 1 medium yellow summer squash, ends trimmed
  • 6 sticks string cheese, pulled into thin strands
  • 4 cups red and yellow cherry tomatoes, chopped
  • 1 cup finely chopped onion
  • 1 cup chopped fresh Italian parsley
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • ¼ cup red wine vinegar
  • Toasted walnuts (tip) (optional)

1. In a 10-inch skillet heat 2 Tbsp. of the oil over medium heat. Add garlic; cook and stir 1 minute. Stir in uncooked pasta. Add broth. Bring to boiling. Cook, uncovered, about 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat; cool 10 minutes. Transfer to a large serving dish. Meanwhile, use a spiral vegetable slicer (tip) to cut zucchini and yellow squash into long strands. Add to spaghetti; toss to combine. Cool completely.

2. Stir cheese into spaghetti mixture. In a bowl combine tomatoes, onion, parsley, salt, pepper, remaining oil, and vinegar. Top with tomato mixture and, if desired, toasted walnuts.

Makes 10 servings (1½ cups each).

each serving 298 cal., 15 g fat (4 g sat. fat), 9 mg chol., 415 mg sodium, 32 g carb., 2 g fiber, 5 g sugars, 11 g pro.

summer spaghetti salad

Baked Beans with Bacon

hands-on time 30 minutes

stand 1 hour

cook 1 hour

bake 1 hour 30 minutes at 300°F

  • 1 lb. dried navy beans or Great Northern beans (2⅓ cups)
  • 4 oz. bacon, chopped
  • 1 cup chopped onion
  • ¼ cup packed brown sugar
  • ⅓ cup molasses or maple syrup
  • ¼ cup Worcestershire sauce
  • 1½ tsp. dry mustard
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • Crisp-cooked bacon, crumbled (optional)

1. Rinse beans. In a 4- to 5-qt. Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place overnight.) Drain and rinse beans.

2. Return beans to Dutch oven. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer 1 to 1½ hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid.

3. Preheat oven to 300°F. In the same Dutch oven cook bacon and onion over medium heat until bacon is slightly crisp and onion is tender, stirring occasionally. Add brown sugar; cook and stir until sugar is dissolved. Stir in molasses, Worcestershire sauce, dry mustard, salt, and pepper. Stir in drained beans and 1¼ cups of the reserved bean liquid. If desired, transfer to a 2-qt. casserole.

4. Bake, covered, 1 hour. Uncover and bake 30 to 45 minutes or until desired consistency, stirring occasionally. Beans will thicken slightly as they cool. If beans are too thick, stir in additional reserved bean liquid. If desired, sprinkle with additional cooked bacon.

Makes 10 servings (½ cup each).

each serving 266 cal., 5 g fat (2 g sat. fat), 7 mg chol., 266 mg sodium, 44 g carb., 7 g fiber, 17 g sugars, 12 g pro.

baked beans with bacon