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Serves 6

Serving suggestion: Serve with prime rib or pork roast.

4 large yellow onions, peeled and cut into quarters

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Boiling water

3 tablespoons olive oil, divided

1 medium clove garlic, peeled and minced

¾ teaspoon salt

¼ teaspoon dried thyme, crushed

Freshly ground black pepper to taste

4 teaspoons balsamic vinegar (or 3 teaspoons red wine vinegar)

1 teaspoon honey

1 tablespoon butter

1¾ cups fresh breadcrumbs

½ cup coarsely chopped walnuts

1 cup crumbled Gorgonzola cheese

2 tablespoons minced fresh chives or parsley

¼ cup grated Parmesan cheese

1. Thinly slice the onions and place in a large bowl. Cover with boiling water and let sit 10 minutes. Drain well.

2. In a large skillet heat 2 tablespoons olive oil over medium heat. Add the onions, garlic, salt, thyme and pepper; sauté 15 minutes, until very soft. Transfer to a bowl and cool slightly. Stir in the vinegar and honey.

3. In a skillet heat the remaining tablespoon olive oil and the butter over medium heat. Add the breadcrumbs and stir until golden. Set aside ½ cup.

4. Stir the remaining breadcrumbs, walnuts, Gorgonzola and chives or parsley into the onions and transfer to a lightly greased shallow casserole or gratin dish. (The dish can be made several hours in advance to this point. Cover and refrigerate. Remove from refrigeration 30 minutes before baking.)

5. Sprinkle with the reserved ½ cup breadcrumbs and the Parmesan. Bake in a preheated 400-degree oven 20 minutes, until golden on top.

— Adapted by The Seattle Times in 1993 from “The Garden of Earthly Delights Cookbook” by Shea MacKenzie.


Serves 6 to 8

1 pound sweet potato (about 1 large)

1¼ pounds white potatoes (about 3 medium)

½ teaspoon powdered mustard

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon nutmeg

1½ tablespoons flour

1 cup shredded Swiss cheese

1 egg

1 cup half-and-half, heated

2 tablespoons cold butter

1. Peel the sweet potato and white potatoes. Slice thinly.

2. Combine the powdered mustard, salt, pepper, nutmeg and flour.

3. Grease a 2-quart shallow baking dish. Place a layer of white potatoes in the bottom of the dish. Sprinkle with half of the flour mixture and a third of the cheese. Top with all of the sweet potatoes; sprinkle with the remaining flour mixture and another third of the cheese. Top with the remaining white potatoes.

4. Whisk the egg in a bowl. Pour in the hot milk, whisking constantly. Pour over the potatoes and sprinkle with the remaining cheese. Dot with the butter. Cover and bake in a preheated 375-degree oven 40 minutes. Uncover and continue baking 15 minutes, or until the potatoes are tender and the top is golden. Let cool 10 minutes before serving.

— Adapted by The Seattle Times in 1993 from “The Essential Root Vegetable Cookbook” by Sally and Martin Stone.


Serves 8

2 large bunches broccoli

5 slices bacon, cut into ½-inch pieces

1 tablespoon olive oil

1 tablespoon butter

¾ cup canned roasted and peeled chestnuts, coarsely chopped (see note)

¼ teaspoon salt

Freshly ground black pepper to taste

1. Cut the broccoli into florets; peel the stems and cut into ¼-inch thick slices.

2. In a heavy skillet cook the bacon until crisp. Remove from the pan and drain all but 1 tablespoon fat. Add the olive oil and butter; heat until bubbly. Add the chestnuts and saute one minute. Add the bacon and hold on low heat.

3. Bring a large pan of water to the boil, add the broccoli and time five minutes, or until done to the desired tenderness. Drain well and put back into the hot pan.

4. Add the bacon-chestnut mixture to the broccoli, salt and pepper. Toss and serve.

Note: If chestnuts are unavailable or too expensive substitute 1/2 cup coarsely chopped walnuts.

— Adapted by The Seattle Times in 1993 from “The Thanksgiving Cookbook” by Holly Garrison

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