Parsnip Gratin With Turmeric and Cumin Recipe - NYT Cooking
Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.
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NYT Cooking: A simple mixture of bread crumbs and herbs is all you need to make these Proven�al baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
I love the idea of seeding the tomatoes and drizzling balsamic vinegar inside 30 min before stuffing. Maybe broil for a few minutes if baking instead of grilling. I am guessing Gruyere or Blue Cheese would also be amazing!
Greek rice-stuffed tomatoes – a gorgeous summer side, makes a lovely vegan main dish too!
Greek Stuffed Tomatoes
Stuffed Tomatoes are ubiquitous in Greece. They’re filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I’m giving you the choice of bulgur or rice. If you can’t tolerate gluten, use the rice