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A baked corn casserole has crumbled bacon for extra flavor.
cooking.nytimes.com
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.
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These savory corn and cheese packets have a little heat from the chiles, and a little sweetness from the basil.
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Kimchi is a pickling technique, which allows you to use any vegetable, though fermented cabbage is the most popular choice.
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A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
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Gluten-free stuffing with ground turkey, seasoned with sage and celery salt, is a tasty addition to the gluten-free Thanksgiving table.
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A perfect accompaniment for baked, grilled, or poached fish.
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Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.
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This versatile baked egg and kale dish can be served as a savory breakfast dish or as a main dish at dinner.
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
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Pickled jalapeno peppers spice up this ranch dressing dip.