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braised endive in mustard vinaigrette

SERVES 4

1 tablespoon unsalted butter

1½ pounds Belgian endive (about 6 heads)

3 cups homemade or low-sodium store-bought chicken stock

1½ tablespoons grainy mustard

2 tablespoons red-wine vinegar

Coarse salt and freshly ground pepper

¼ cup extra-virgin olive oil

1 tablespoon finely chopped fresh flat-leaf parsley, for garnish

1. In a large skillet, melt the butter over medium heat. Add the endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour the stock into the skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning the endive occasionally, until just tender, about 20 minutes.

2. Using a slotted spoon, transfer the endive to a paper-towel–lined plate; discard the stock. Pat the endive dry, and set aside.

3. Make the dressing: In a small bowl, whisk together the mustard and vinegar. Season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Gently toss each endive in the dressing, coating well. Garnish with the parsley, and serve at room temperature; set any extra dressing on the side.

jerusalem artichoke and chestnut gratin

SERVES 6 TO 8

1 pound Jerusalem artichokes (about 10 small), peeled, sliced ¼ inch thick, and reserved in cold water (drain and pat dry before using)

3 cups milk

8 ounces crème fraîche

2 tablespoons fresh lemon juice

1 cup grated Gruyère cheese (4 ounces)

1 tablespoon minced fresh thyme

1½ teaspoons coarse salt

¼ teaspoon freshly ground pepper

½ pound Yukon Gold potatoes, peeled and sliced ¼ inch thick

5 ounces shallots (about 4), thinly sliced

5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise

4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces

1. Preheat the oven to 450°F. In a large saucepan, bring the artichokes and milk just to a boil. Reduce heat; simmer until artichokes are crisp-tender, about 10 minutes. Drain in a colander set over a bowl; reserve ¾ cup milk.

2. In a large bowl, whisk the reserved milk with the crème fraîche, lemon juice, ¼ cup cheese, thyme, salt, and pepper. Add the artichokes, potatoes, shallots, and chestnuts; stir to combine.

3. Pour the mixture into a 1½-quart gratin dish; cover tightly with foil. Bake on a baking sheet until the artichokes are tender when pierced, about 1 hour. Remove the foil; sprinkle the top of the gratin with the bread pieces and remaining ¾ cup cheese. Continue baking, uncovered, until golden brown, 8 to 10 minutes more. Serve warm.

roasted brussels sprouts with almonds and honey

SERVES 8 TO 10

3 pounds Brussels sprouts, trimmed and halved

½ cup (1 stick) unsalted butter, melted

1 cup slivered almonds (4 ounces)

Coarse salt and freshly ground pepper

3 tablespoons honey

3 tablespoons fresh lemon juice (about 1 lemon)

1. Preheat the oven to 400°F. Place the sprouts, butter, and almonds on a rimmed baking sheet. Season with salt and pepper; toss to combine. Roast, stirring, until sprouts are golden brown and tender, 35 to 40 minutes.

2. Transfer to a serving bowl; immediately dress with the honey and lemon juice, and season with salt and pepper. Serve warm or at room temperature.

roasted curried cauliflower

SERVES 4

An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.

1½ tablespoons extra-virgin olive oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

¾ teaspoon curry powder

¾ teaspoon coarse salt

1 large head cauliflower (about 2 pounds), cut into large florets

Nonstick olive oil cooking spray

1. Preheat the oven to 375°F. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together the oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with the spice mixture.

2. Arrange the cauliflower in a single layer on the prepared sheet. Roast until the florets are browned on bottom and tender when pierced with the tip