I love vegetables and am an avid gardener, so perhaps it’s no surprise that I’m a big fan of side dishes featuring vegetables. In winter, some of my favorites include Brussels sprouts cooked simply with lots of thyme and lemon, and roasted butternut squash with kale and dried cranberries. I also like to toss a colorful mix of carrots, green beans, and pearl onions in a white wine reduction, and on a cold night, I find that a creamy potato gratin hits the spot. Such simple dishes are perfect for family dinners and casual get-togethers with friends.

当这个场合需要更奇特的东西时，我仍然转向这些食谱，但是我通过添加放纵成分或调整方法使它们与众不同。亚搏手机版官方例如，为了使这些布鲁塞尔芽菜更加豪华，我遵循我的基本食谱，除了我先将每个新芽的叶子分开，以便它们煮成郁郁葱葱，嫩嫩的质地。然后，我用浓郁的奶油奶油涂上叶子，并在开心果烤开心粉碎。我同样喜欢这两个版本，但是后一种菜绝对更优雅。

Similarly, my gratin, already yummy with sautéed leeks and fennel, becomes even more festive when studded with chestnuts and topped with crisp prosciutto. Candied bacon and hazelnuts glam up the butternut squash and kale sauté, while buttery breadcrumbs and aromatic truffle oil transform that simple green bean and carrot dish. You’ll find all of these recipes on the pages that follow. Just pick the dish that matches the occasion.

Créme fraîche in the fancy Brussels sprouts gives them a rich flavor and creamy texture. Pistachios add crunch.

Chestnuts lend a holiday feel to the gratin, while a layer of crisp prosciutto adds color, flavor, and extravagance.

烤榛子和糖果培根（在某些圈子中称为“百万富翁的培根”）为这道菜带来了奢华的气氛。

The crisp, buttery breadcrumb topping can be made in minutes, yet makes the dish seem as if you really fussed. A drizzle of truffle oil helps, too.