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Green Beans Provencal

This dish can be prepared, in part, one day ahead and refrigerated.

Author: Marian Burros

Platanos Maduros (Fried Yellow Plantains)

Here, two simple ingredients yield huge, complex results. There's something about frying deep yellow plantains in oil that brings out their sweetness. The crisp outside yields to a soft, sweet center,...

Author: Daisann Mclane

Potatoes, Peppers and Onions

Author: Marian Burros

Corn And Green Pepper Salad

Author: Marian Burros

Feta, Red Onion And Tomato Salsa

Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.

Author: Molly O'Neill

Steamed Broccoli Rabe

Author: Moira Hodgson

Rice With Rosemary

Author: Elaine Louie

Sugar Snap Peas And Prosciutto

Author: Marian Burros

Zucchini Confit

Author: Mark Bittman

Turnips With Carrots

Author: Pierre Franey

Rice With Eggplant

Author: Pierre Franey

Saffron Rice

Author: Pierre Franey

Fresh Peas a la Francaise

Author: Pierre Franey

Cucumbers and Carrots

Author: Pierre Franey

Glazed Onions

Author: William Grimes

Crisp Spiced Chickpeas

Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They're sturdy enough to withstand additional cooking without falling apart. Even after a 20-minute sizzle in...

Author: Mark Bittman

Escarole With Garlic

Author: Robert Farrar Capon

Baby Carrots with Cumin Butter

Author: Pierre Franey

Buttered Parsnips

Author: Pierre Franey

Grilled Porcini, Italian Style

Author: Craig Claiborne

Sauteed Baby Artichokes

Author: Molly O'Neill

Coconut Creamed Corn With Ginger

Author: Betty Fussell

Carrots With Cumin Butter

Author: Pierre Franey

Couscous With Eggplant

Author: Pierre Franey

Steamed Cucumbers With Dill

Author: Pierre Franey

Sweet Pepper Salsa

This salsa is delicious dabbed on grilled meat or fish, tossed with warm pasta or combined with warm, grilled vegetables.

Author: Molly O'Neill

New Potatoes with Fresh Dill

Author: Marian Burros

Breaded Sliced Eggplant

Author: Pierre Franey

Fried Onion Strips

Author: Florence Fabricant

Grilled Cherry Tomatoes With Curry and Golden Raisins

A bright favorite of summer, cherry tomatoes get an unorthodox treatment here. Instead of being served plain or as part of a salad, they are tossed with salt and pepper and skewered and grilled until slightly...

Author: John Willoughby And Chris Schlesinger

Spinach and Chickpeas

Author: Mark Bittman

Escarole With Garlic and Oil

Author: Pierre Franey

Basil Garlic Mashed Potatoes

Author: Marian Burros

Eggplant With Miso

Author: Amanda Hesser

Classic Parsley Potatoes

Author: Florence Fabricant

Beet Carpaccio

Author: Mark Bittman

Steamed Baby Carrots

Author: Colette Rossant

Caramelized Corn With Fresh Mint

This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet...

Author: Julia Moskin

Caribbean Pineapple Salsa

This salsa makes a great dip for spicy chicken wings, is a tasty garnish for grilled meat or fish and, spooned on a plate, can be used as a bed for cold sliced pork, chicken or duck.

Author: Molly O'Neill