Though the chips and purée can be served at room temperature, the caviar should be chilled, so assemble these hors d'oeuvres in batches as platters...

Aligot gratin with horseradish cream\n\nPeasant ingenuity triumphs in this simple, soul-satisfying dish from France's mountainous Auvergne region. It's...

We already know you like applesauce with pork, but this soft, creamy purée is so much better. It's like a bowl of puréed potatoes that yearns...

Few ingredients, big payoff:\r\nLarge \"steaks\" are cut from a head of\r\ncauliflower, sautéed until golden, then\r\nbaked until tender. They're...

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth writes, "The strong peppery flavor of the celery root marries...

Easy to prepare, cheap, and good as garnishment with meat, instead of potato purée. Interesting, so try it!