Lora Zarubin

Two kinds of potatoes are thinly sliced and combined with cream, butter, cheese, and a mixture of herbs.

Quickly candied grapefruit peel adds a fresh zing.

Crisp beans are paired with sour onions and a sweet maple dressing.

Thanksgiving goes Provençal with this elegant dish.

Humble cauliflower and brussels sprouts become luxurious in this decadent gratin.

Melted cheese is a nice way to set off the blossoms' tangy green flavor.