Coming soon: Thanksgiving specials Last week’s Recipes for Health were inspired by a wonderful new cookbook by Jennifer McLagan called Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes. In the book, Ms. McLagan explores the pleasures of bitter foods, everything from lettuces like radicchio to beer to Campari to chocolate. My five recipes focus on lettuces like escarole, radicchio, arugula and endive, but they’re not all salads. These lettuces are robust and you can cook them in stir-fries, toss them with pasta, and sear them in a skillet. But they also make wonderful salads; I think my favorite was the endive wedges with blue cheese dressing. All of the salads are worth keeping in mind for your Thanksgiving menu.
Speaking of Thanksgiving, with November upon us I’ve devoted all of this month’s Recipes for Health to vegetarian ideas for turkey day, and for those who are enjoying turkey, there will be a week of recipes with ideas for turkey leftovers. I begin this week with thoughts on mashed potatoes. We love mashed potatoes at Thanksgiving and there’s no reason to give them up, carbs and butter notwithstanding. But you can play around with mashed potatoes and combine them with cooked vegetables, which brings down the carb count and introduces color, flavor, and nutrients. I decided to make a number of potato-vegetable combos, based on a classic Irish dish called colcannon, which is usually made with potatoes and cabbage or kale. I went all out with color, and you have a rainbow of recipes to choose from as I’ve combined potatoes with broccoli and leeks, carrots and parsnips, winter squash and apple, celeriac and purple cabbage, and dandelion greens or chard.
Speaking of Thanksgiving, with November upon us I’ve devoted all of this month’s Recipes for Health to vegetarian ideas for turkey day, and for those who are enjoying turkey, there will be a week of recipes with ideas for turkey leftovers. I begin this week with thoughts on mashed potatoes. We love mashed potatoes at Thanksgiving and there’s no reason to give them up, carbs and butter notwithstanding. But you can play around with mashed potatoes and combine them with cooked vegetables, which brings down the carb count and introduces color, flavor, and nutrients. I decided to make a number of potato-vegetable combos, based on a classic Irish dish called colcannon, which is usually made with potatoes and cabbage or kale. I went all out with color, and you have a rainbow of recipes to choose from as I’ve combined potatoes with broccoli and leeks, carrots and parsnips, winter squash and apple, celeriac and purple cabbage, and dandelion greens or chard.
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