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Most mashed potato recipes require last-minute preparation. But these creamy mashed potatoes can be made two days ahead and reheated in the microwave.
This exotic rice pilaf is modestly adapted from chef Ris Lacoste’s recipe in Fine Cooking.
This make-ahead gratin is perfect for the holidays. Unlike most vegetable gratins, which are made with a Béchamel sauce, this one is made more simply (and decadently) with heavy cream.
This salad combines crispy thick-cut bacon with spinach, boiled eggs, mushrooms, and a tangy-sweet warm bacon vinaigrette. To save time, use pre-washed baby spinach, pre-sliced mushrooms, and even pre-cooked boiled eggs, if you like.
This dish involves layering thinly sliced potatoes with heavy cream and grated cheese, and then baking until the cream reduces and blankets the potatoes in a rich, creamy sauce. Definitely special occasion-worthy!
This beautiful barley salad contains crunchy pistachios, tangy pomegranate molasses and cilantro, all balanced by warm, earthy spices and sweet golden raisins. Chunks of feta, scallions, and pomegranate seeds adorn the top.
These aren’t “sweet” like most sweet potato dishes made with copious amounts of brown sugar, maple syrup, or marshmallows. Instead, they’re flavored with smoky, spicy chipotle peppers and sharp cheddar cheese, making them truly savory.
This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes. It also has the benefit of being easier to make, healthier and lower in carbs. But don’t make it just for that reason — it’s delicious in its own right.
Made with canned pumpkin purée, these muffins have half the fat of my regular cornbread muffins yet they’re equally delicious.