Baked Onions
Preheat the oven to 400 F. Put the onions and balsamic vinegar in an 8 inch square baking dish. Sprinkle with the salt and pepper. Top each onion with one-quarter of the butter. Cover the baking dish with aluminum foil
Roman Mashed Potatoes
Put the potatoes into a large saucepan with enough water to cover by 2 inches. Cover the pan and bring to a boi over high heat. Once the water reaches a boil, uncover, reduce the heat to medium-low and cook
Roasted Potatoes with Pancetta and Onion
Heat the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the pancetta or bacon and cook for 3-4 minutes, until it's beginning to brown and the fat has been rendered. Remove
Twice-Baked Spinach Potatoes
Preheat the oven to 400 F. Wash the potatoes and prick the skin on both sides with a fork. Place on a baking sheet and bake for 1 hour. Remove from the oven anc cool for 10-15 minutes. When cook
Potatoes au Gratin
Preheat the oven to 400 F. Crease a 9 x 13 inch baking dish with the butter. In a large bowl, toss the potatoes, salt, pepper and garlic. Spread one-third of the potatoes in the bottom of the bakind dish.
Parsley New Potatoes
Place about 2 inches of water in the bottom of a large pot. Set a steamer tray in the bottom, cover and bring to a boil. Place the potatoes in the steamer tray, cover the pot and steam for 12-15
Spinach with Raisins and Pine Nuts
Bring the water to a boil in a large pot set on high heat. Add the spinach a little at a time, pushing it down to the bottom of the pot with a spoon. Give it a good stir once
Pesto Peppers
Preheat the oven to 450 F. Grease an 8 inch square baking dish. Cut the peppers in half through the stem - don't remove the stem. Remove the seeds and membrane and brush with the olive oil, inside and out. Place
Carrots and Garlic
Heat the butter, olive oil, sugar, garlic and thyme in a large saute pan set on high heat. When the mixture begins to bubble and thicken, about 2 minutes, add the carrots. Cook for 2 minutes, until the carrots begin
Ginger-Glazed Carrots
Melt the butter, sugar and gingerroot together in a large saute pan set on high heat. When the mixture begins to bubble and thcken, about 2 minutes, add the carrots. Cook for 2 minutes, until the carrots begin to release