Root vegetable hash browns with scallions

Potatoes might be the most popular vegetable to make hash browns, but other root veggies lend themselves marvelously to this beloved comfort food. Here baby potatoes are mixed with sweet potatoes, carrots and parsnips – giving these hash browns heaps of texture, color and flavor.

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Roasted cauliflower with Za’atar and lemon

My first introduction to Za’atar was during my college years. On weekends I would get together with friends and explore Los Angeles’ ethnic restaurants. It was on one such excursion that I discovered “Lebanese pizza” or Man’oushet Za’atar: a flatbread lavishly topped with Za’atar and olive oil. It was served right out of the oven with a squeeze of lemon juice. The aromatic Za’atar and the lemon juice was a revelation to my 18-year-old taste buds.

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Creamed collard greens with Pimentón Dulce

I’ll be the first to admit that I shy away from any dish called “creamed”. Predictably, my taste buds love the flavor, but too much cream or butter always gives me what we call in French une crise de foie (or “liver crisis”). That’s when you’ve eaten too much rich food and your liver recoils!

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Rosemary-roasted root vegetables agrodolce

Young carrots, tender golden beets and cream-fleshed turnips make for appetizing roasted veggies. But in this recipe they’re also tossed with rosemary, vinegar and a bit of honey. While they roast, they acquire not only wonderful aromatics but agrodolce notes that deepen their flavor and enhance their natural sweetness.

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Wilted radicchio with Vin Cotto

Here’s a recipe that couldn’t be simpler – or more delicious! But as with all simple things, the attention to details is critical. First off, the radicchio needs to be sautéed until barely wilted. This will take a very watchful eye, because the vibrant veggie can turn brown in a split second.

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