This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Author: Martha Rose Shulman
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish...
Author: Nigella Lawson
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional...
Author: Melissa Clark
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won't...
Author: Martha Rose Shulman
Author: Marian Burros
Elevating vegetables to star status is a better display of your culinary chops - and a more unconventional and surprising one - than showcasing a piece of meat. These are an adaptation of the "forgotten...
Author: Mark Bittman
The chef Rick Bayless offers a wonderful recipe for sweet potatoes glazed with an ancho chile paste in his book "Rick Bayless's Mexican Kitchen." Instead of making the paste, I make a thinner glaze with...
Author: Martha Rose Shulman
Author: Julia Reed
Author: Molly O'Neill
Author: Moira Hodgson
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower,...
Author: Martha Rose Shulman
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
Author: Marian Burros
Author: Florence Fabricant
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables,...
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs...
Author: Melissa Clark
Author: Moira Hodgson
This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits....
Author: Tara Parker-Pope
Author: Moira Hodgson
Author: Nigella Lawson
Author: Moira Hodgson
Author: Mark Bittman
Author: Florence Fabricant
Author: Moira Hodgson
For an herb-infused delight, try cooking new potatoes in parchment. It's easier than it sounds. You pile a couple of pounds of potatoes onto a large round of baking parchment along with garlic, herbs and...
Author: David Tanis
Author: Molly O'Neill
Author: Pierre Franey
Author: Marian Burros
Author: Mark Bittman
Author: Molly O'Neill
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta - a light, fluffy mixture of cornmeal, water, milk and eggs. You could serve it as a vegetarian main dish or as...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Amanda Hesser
This dish is called mame gohan, the Japanese version of rice and beans. The beans are simmered in dashi seasoned with mirin and light soy sauce, and then the same cooking liquid is used for the rice. Before...
Author: Amanda Hesser
In the summer, squash of all kinds is in abundance. This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers' market. The squash in this North African salad is...
Author: Martha Rose Shulman
Author: Florence Fabricant
If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
Author: Melissa Clark
This caramelized delicata squash purée, adapted from Nathan Myhrvold's multivolume "Modernist Cuisine: The Art and Science of Cooking," is prepared in a pressure cooker. Normally, a pressure cooker wouldn't...
Author: Melissa Clark
Author: Marian Burros