Today's beet salad recipe: The traditional Christmas salad in Finland called Rosolli Salad, a rainbow of grated beet, carrot and potato, served here in layers almost like a Scandinavian Seven-Layer Salad. Rosolli Salad is great for parties, especially since it not only may but should be made up to a whole day ahead of time to allow the flavors to meld. Low-Carb and Gluten-Free. With homemade mayonnaise, Paleo and Whole30. Um. So yes. A Finnish Rosolli Salad is traditional at Christmas, not Easter. In fact, last Christmas, we served Rosolli Salad in small, individual serving cups to start a traditional Finnish Christmas meal. Gorgeous! But y'know what? To my taste, the taste and colors of beets and carrots are just so spring-y! So Easter it is, Easter and Christmas, that is, for I will make Rosolli Salad again and again. There are many, many, m-a-n-y variations of Rosolli Salad even if a trio of root vegetables (that's beet, carrot and potato) are the near-always con...

Spinach artichoke dip meets steakhouse creamed spinach, an easy casserole made with pantry ingredients. This Southern Living "Party Cookbook" recipe is simple enough for a weeknight, special enough for company or a holiday meal like Easter or Thanksgiving. Three Guesses. What are the most-requested restaurant recipes for my column in the St. Louis Post-Dispatch ? Mac 'n 'cheese? Right. Salad dressing? That too. Bread pudding? Absolutely. (And oh man, St. Louisans do love their bread pudding. The best I've tasted so far? The Apple Rum Raisin Breading Pudding from Cicero's in the Delmar Loop.) But after those top three? The next most-requested recipe is for spinach and artichoke dip, what the restaurants call "spin dip". I've written about four different recipes in the four years I've written the column. (Four years! Really! Best yet? It's still fun! I.Digress.) People love-love-love their spin dip! This recipe for spinach and artich...

How to cook a whole head of cauliflower, it's surprisingly unfussy! I like to drape mine in homemade cheese sauce, it makes for dramatic presentation, yes? ~recipe updated & republished for a little weekend cooking inspiration 2015~ ~ more recently updated recipes ~ 2010: The sheer beauty of the vegetables arriving in the markets — that would be arriving from California and Mexico; that would be arriving in super markets, given that I write from Missouri, where gardeners worry whether there's still time to get cool-weather lettuces, peas too, into soggy gardens — some times stops me in my tracks. If I close my eyes, I can conjure them again, even many weeks later. Last winter, purple-topped turnips glistened in the mist. (Does your supermarket announce the start of the produce misters with a lively rendition of "Singin' in the Rain"? Mine does!) A couple of weeks back, the eggplants were baby-bottom smooth, there was no not running a hand along their sm...

Yeah, I said cabbage and "crazy good" in the same sentence. Hmmm, wait, I see those eyes rolling! I hear you thinking, "Yeah right. Cooked cabbage." But really, cooked cabbage is something special! It so belongs on the list of today's best trendy vegetables, right up there with cauliflower and kale. Weight Watchers Friendly, just 2 PointsPlus. Low Cal. Low Carb. Gluten Free. Vegetarian. And CrazyGood. Quick-Quick. Name March's top vegetable. What, you give up? It's cabbage, of course! Yep, during March, the grocers put big heads of cabbage out there front and center – all famous-like, as prominent as avocados in January and pumpkins in October. And yeah-yeah, I know that many of you are scoffing at the idea of "crazy good" cabbage. But the thing is, cooked cabbage is crazy good and it's too bad that mostly, cabbage is relegated to coleslaw. So give cabbage a chance, cooked and crazy-good, remember!