Most cooks I know are also avid gardeners, perhaps because fresh-picked produce tastes like heaven. We all plant more than we thinkwill come up, and when it all does, we're inundated with vegetables.So each summer I teach a cooking class for anyone groaning under theweight of a too-abundant garden.
By the holidays, many of my cooking companions are searching outtheir copies of favorite class recipes. Christmas is coming up, andthat means vegetable side dishes.
Everyone has annual favorites - candied sweet potatoes, green beancasserole, creamed pearl onions. These are the givens. But thetradition in my family is to try one or two originals each year. Forthis, we need …
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