more veggies, please!

45 minutes – serves 6 ¼ cup olive oil 1 large onion, sliced thin 3 garlic cloves, minced ½ teaspoon cinnamon ¼ teaspoon nutmeg 2 ½ cups walnuts, finely ground 2/3 cup pomegranate syrup 2 ½ cups water 1 tablespoon sugar 1 lime, juice of salt and pepper, to taste 1. Heat oil over medium heat in a large Dutch oven. Add onion and sauté until wilted and translucent. 2. Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes. 3. Stir in walnuts, pomegranate syrup, water, and sugar. Bring to a low boil and simmer 30 minutes. 4. At this point, add firm tofu or raw vegetables to cook in sauce for 10 minutes. Add lime juice, salt and pepper to taste. When reduced, serve over white rice. Note: recipes online suggest, if adding meat instead of vegetables to fesenjan, cook meat for 30 minutes.

1 hour – makes 24 1 cup pecans or walnuts, chopped medium (optional) 1 ¼ cups (5 oz) plain cake flour ½ teaspoon salt ¾ teaspoon baking powder 6 ounces unsweetened chocolate, chopped fine 12 tablespoons (1 ½ sticks) unsalted butter, cut into six pieces 2 ¼ cups (15 ¾ oz) sugar 4 large eggs 1 tablespoon vanilla extract 1. Adjust an oven rack to the middle position; heat the oven to 325 degrees. Spray a 13 by 9-inch baking pan with nonstick cooking spray. Fold an 18-inch length of foil or parchment paper lengthwise to measure 8 inches wide. Cut a second sheet of foil to a 14-inch length. Fit the longer sheet lengthwise across the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked brownies). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. 2. If using nuts, spread the nuts evenly, on a rimmed baking sheet and toast in the oven until fragrant, 5 to 8 minutes. Set aside to co...

20 min – serves 4 Pancakes 2 large eggs 1 cup milk 2/3 cup all purpose flour 3/4 teaspoon ground cardamom 1/4 teaspoon salt 1/3 cup half and half 3 tablespoons unsalted butter, melted Unsalted butter, melted 1. Blend eggs and 1/3 cup milk in processor until smooth. 2. Add flour, ground cardamom and salt and process until mixture is thick and smooth. 3. With machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.) 4. Preheat oven to 200°F. Place oven-proof platter in oven. 5. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. 6. Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed. If you find yourself stuck...

1 hr 15 min – makes 10 servings 1 1/2 cups wild rice (about 9 ounces) 2 teaspoons coarse kosher salt 3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash) 3 tablespoons olive oil 6 tablespoons (3/4 stick) butter, divided 1 1/2 cups finely chopped leeks (white part only) 1 1/2 cups frozen white corn kernels, thawed 1 tablespoon chopped fresh Italian parsley 1. Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.) 2. Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, st...

1 hr 40 min – makes 12 servings 6 tablespoons (3/4 stick) butter, room temperature, divided 2 1/4 pounds Yukon Gold potatoes, rinsed 1 1/2 pounds red-skinned sweet potatoes (yams), peeled 2 cups whole milk 1 garlic clove, pressed 1 tablespoon kosher salt 2 teaspoons fresh thyme leaves 1 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1 cup whipping cream 1. Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. 2. Thinly slice all potatoes; place in prepared dish. 3. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes. 4. Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly. from bon appétit

This bread is turned out of the skillet to reveal a lovely array of whole sage leaves. 1 hour – makes 10 to 12 servings 1 cup cornmeal (preferably whole grain, medium grind) 1 cup unbleached all purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves 1 cup whole milk 1/2 cup honey 1 large egg 1/2 cup (1 stick) unsalted butter 1. Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes. 2. Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend. 3. Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart. 4. Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). ...

This and the recipes that follow were the most successful this thanksgiving. Everyone knows the sides are the best! 25 minutes – makes about 4 cups 1 cup frozen cranberry juice concentrate, thawed 1/2 cup sugar 3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces) 1 12-ounce package fresh cranberries 2 teaspoons ground cardamom 1. Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. 2. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. 3. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.) a modified bon appétit recipe