March 7^th 2011By Eating Well

Colorful apricots, scallions and pistachios make this vibrant dish worthy of any holiday table. Since wild rice (really a grass) does not absorb liquid to the extent that true rice and other grains do, cook it in boiling water and saute the vegetables separately so they stay tender-crisp.

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

Creamy and flavorful, these Parsley Smashed New Potatoes are mouth-watering, and wonderful as an appetizer or a side dish!

March 7^th 2011By Eating Well

A sweet glaze helps balance the earthy taste of root vegetables. Try this easy recipe with beets, carrots, turnips or rutabaga.