Ingredients

• 2 1/2 lb. new potatoes (about 20)
• Kosher salt
• 4 tbsp. olive oil plus more for pan
• 1/4 c. sherry vinegar
• 3 tbsp. capers, drained and chopped
• 1 tbsp. anchovy paste
• 1 clove garlic, pressed
• 1/4 c. flat-leaf parsley, finely chopped

Directions

1. Place potatoes in large pot. Add enough water to cover by 2 in. and bring to a boil. Add 1 tablespoon salt, reduce heat and simmer until tender, 18 to 22 minutes. Drain.
2. Meanwhile, arrange oven racks so one is 6 inches from broiler and heat oven to 450°F. Oil large rimmed baking sheet. Place each potato on sheet and, with bottom of glass, gently press until crushed but still intact. Brush tops with 1 tablespoon oil and roast 25 minutes.
3. Brush potatoes with 1 tablespoon oil, then broil on top rack until deep golden brown and crisp, 4 to 7 minutes. Sprinkle with 1/4 teaspoon salt.
4. While potatoes cook, in bowl, combine vinegar, capers, anchovy paste, garlic, remaining 2 tablespoons oil and 1/2 teaspoon salt; stir in parsley. Drizzle over potatoes and serve immediately.

Ingredients

• 1 1/4 c. shredded Gruyère
• 1/4 c. freshly grated Parmesan
• 2 tbsp. freshly chopped parsley, plus more for garnish
• 1 tbsp. fresh thyme leaves
• 1/2 tsp. garlic powder
• 6 large portobello mushrooms, stems removed and sliced 1/2″
• Kosher salt
• Freshly ground black pepper
• 1/4 c. heavy cream

Instructions

1. Preheat oven to 425°. In a medium bowl, toss together Gruyère, Parmesan, parsley, thyme, and garlic powder.
2. Arrange one-third of mushrooms in the bottom of a 2-quart baking dish. Season with salt and pepper. Sprinkle with one-third of the cheese mixture. Repeat layering two more times. Pour heavy cream over mushrooms.
3. Cover with foil and bake until mushrooms are tender, about 35 minutes.
4. Remove foil and carefully pour off any excess liquid in bottom of dish. Broil until top is golden, about 4 minutes more.

Ingredients

• 2 lb. Brussels sprouts, halved
• 2 red onions, cut into 1/2-inch-thick wedges
• 2 tbsp. olive oil
• Kosher salt
• pepper
• 4 tbsp. unsalted butter
• 1/3 c. sliced almonds
• 1/4 c. golden raisins
• 2 tbsp. fresh lemon juice

Directions

• Heat oven to 400°F. On large rimmed baking sheet, toss Brussels sprouts, onions, oil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Turn sprouts cut side down and roast until golden brown and tender, 20 to 25 minutes.
• Meanwhile, about 5 minutes before Brussels sprouts are finished, melt butter in 10-inch skillet on medium until foaming. Add almonds and cook, stirring, until almonds and butter are golden brown, 2 to 3 minutes. Add raisins, lemon juice and 1⁄4 teaspoon salt and swirl pan to combine.
• When sprouts and onions are cooked, transfer to platter. Spoon brown butter mixture over Brussels sprouts and onions.

Ingredients

• 10 croissants, torn into bite-size pieces (about 14 c.)
• 2 tbsp. olive oil
• 5 medium stalks celery, finely chopped
• 1 large onion, finely chopped
• 1 tbsp. fresh thyme leaves, chopped
• 12 oz. cremini mushrooms, chopped
• 3 large eggs, lightly beaten
• 1/2 c. packed fresh parsley leaves, chopped
• 1/2 tsp. sugar

Directions

1. Preheat oven to 350 degrees F. Arrange croissants on 2 rimmed baking sheets in single layer. Bake 10 to 15 minutes or until golden and crisp. Remove from oven; reset oven temperature to 400 degrees F. Grease 2 1/2-quart baking dish.
2. Meanwhile, in 7-to 8-quart saucepot, heat oil on medium. Add celery, onion, thyme and 1/2 teaspoon salt; cook 10 to 15 minutes or until beginning to soften. Stirring occasionally. Add mushrooms; cook 10 minutes, stirring occasionally. Remove from heat.
3. To pot with vegetables, add croissants, eggs, parlsey, sugar and 1/2 teaspoon salt, folding until well combined. Transfer to prepared baking dish. Bake covered, 20 minutes. Uncover; bake another 10 minutes or until deep golden brown and crisp on top.