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Potluck

Explore 476 recipes, 1 project, 5 articles, 18 galleries, 2 videos, and more

Roast Pork with Pan Sauce

Time:3 hours 30 mins
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Fennel-Arugula Salad with Oranges

Time:15 mins
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Cuban Black Beans

Time:1 hour 45 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, diced medium
  • 2 celery stalks, diced medium
  • 2 garlic cloves, smashed and peeled
  • 2 carrots, cut into 1/4-inch rounds
  • 1 1/4 teaspoons ground cumin
  • Coarse salt and ground pepper
  • 1 pound dried black beans, soaked according to package instructions and drained
  • 1 dried bay leaf
  • 1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved
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Cauliflower–White Bean Dip

Time:40 mins
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Easy Chickpea Curry

Time:35 mins
Ingredients
  • 1 cup long-grain white rice
  • 2 teaspoons extra-virgin olive oil
  • 1 large yellow onion, diced medium
  • 3 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 4 teaspoons curry powder
  • 2 cans (15.5 ounces each) chickpeas, rinsed and drained
  • Reserved roasted tomatoes (from Cauliflower Steaks with Roasted Pepper and Tomato Salad)
  • Reserved roasted cauliflower (from Cauliflower Steaks with Roasted Pepper and Tomato Salad)
  • 2 1/2 ounces baby spinach (2 1/2 cups)
  • 1 tablespoon chopped fresh cilantro
  • Coarse salt
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Zucchini, Tomato, and Lamb Lasagna

Time:1 hour
Ingredients
  • 2 teaspoons extra-virgin olive oil, plus more for baking sheets
  • 5 medium zucchini, cut lengthwise into 1/4-inch slices
  • Coarse salt and ground pepper
  • 1 yellow onion, diced small
  • 2 garlic cloves
  • 1 1/4 pounds ground lamb or beef
  • 1 tablespoon tomato paste
  • 2 large tomatoes, diced large
  • 1/4 cup fresh oregano leaves
  • 10 ounces part-skim ricotta (1 cup)
  • 1/2 ounce Parmesan, grated (2 tablespoons)
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Emeril's Slow-Cooker Split-Pea Soup

Time:6 hours 30 mins
Ingredients
  • 10 cups low-sodium chicken broth
  • 2 pounds dried green split peas, picked over, rinsed, and drained
  • 1 medium onion, diced small
  • 4 small carrots, diced small
  • 1 celery stalk, diced small
  • 1/2 red bell pepper, diced small
  • 4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)
  • 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
  • 2 dried bay leaves
  • 2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin
  • Coarse salt and ground pepper
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Barley, Mushroom, and Dill Salad

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Heirloom-Squash and Pumpkin Pie

Time:2 hours 15 mins
Ingredients
  • 1 small disk Pate Brisee
  • 2 small pumpkins and/or sweet winter heirloom squashes, such as Triamble, red kabocha, or butternut (about 1 1/2 pounds total), cut into wedges
  • Extra-virgin olive oil, for drizzling
  • All-purpose flour, for surface
  • 3 large eggs plus 2 large egg yolks
  • 1 cup heavy cream
  • 1/2 cup packed dark-brown sugar
  • 2 tablespoons brandy
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • Salt and freshly ground pepper
  • Lightly sweetened freshly whipped cream, for serving
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Prune and Sausage Stuffing

Time:1 hour 45 mins
Ingredients
  • 1 loaf (2 pounds) day-old country bread, crust removed and bread torn into 1-inch cubes
  • 4 cups chicken stock
  • 12 ounces prunes, cut into 1/2-inch pieces (about 2 cups)
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • 2 bunches hearty leafy greens, such as kale, stemmed and coarsely chopped (about 8 cups)
  • 2 pounds sweet Italian sausage, casings removed, crumbled
  • 5 celery stalks, chopped
  • 4 carrots, chopped
  • 2 onions, chopped
  • Coarse salt and freshly ground pepper
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons unsalted butter, cut into pieces
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