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Indiana Style Succotash

Author: Pierre Franey

Cumin Scented Summer Squash Salad

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

Kohlrabi Home Fries

Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It's a very satisfying and healthy...

Author: Martha Rose Shulman

Potatoes With Anchovy and Pesto

Author: Mark Bittman

Glazed White Onions

Author: Moira Hodgson

Baked Rice

Author: Pierre Franey

Sesame Noodles And Broccoli

Author: Marian Burros

Wasabi Mashed Potatoes

Author: Marian Burros

Kohlrabi and Celery Root Purée

This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.

Author: Martha Rose Shulman

Couscous With Pumpkin Stew

Author: Florence Fabricant

Leeks With Anchovy Butter

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Author: Amanda Hesser

Roasted New Potatoes and Tomatoes With Lardo

Salumi isn't just for sandwiches: Dino Bugica, the executive chef at Taverna Santi in Geyserville, Calif., layers lardo over roasted potatoes and cherry tomatoes for a simple yet rich side dish.

Author: Oliver Schwaner-Albright

Apple Mashed Potatoes

Author: Marian Burros

Slow Roasted Tomatoes

Author: Florence Fabricant

Pressure Cooker Squash With Honey and Lemongrass

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

Roasted Brussels Sprouts With Garlic

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

Spicy Mixed Vegetables

Author: Moira Hodgson

Rice With Edamame

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

Ragout Of Spring Vegetables With Morels

Author: Florence Fabricant

Corn Picadillo

Author: Marian Burros

Louisiana Brown Jasmine Rice and Shrimp Risotto

Donald Link, the chef and owner of the award-winning restaurants Herbsaint and Cochon in New Orleans, and his chef de cuisine, Ryan Prewitt, like to use Cajun Grain brown jasmine in a luxe shrimp risotto....

Author: Christine Muhlke

Skillet Corn Bread

Author: Moira Hodgson

Stewed Greens With Tomatoes and Mint

This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas's book "The Greek Vegetarian." I love the way the greens and tomatoes are infused with mint. If you want to try more unusual...

Author: Martha Rose Shulman

Eggplant Parmesan Deconstructed

Author: Melissa Clark

Braised Fennel and Rice

Author: Marian Burros

Stracciatella

Author: Mark Bittman

Sharon Turner's Potato Salad

Author: Leslie Land

Lean but Good Potatoes

Here, olive oil replaces butter for a healthier twist on classic mashed potatoes. Sautéed garlic and rosemary add flavor. Don't forget to season generously with salt and pepper.

Author: Mark Bittman

No Frills Risotto

Author: Marialisa Calta

Spring Risotto

Author: Amanda Hesser

Mediterranean Stuffed Eggplant Halves

Author: Matt Lee And Ted Lee

Steamed Broccoli With Butter

Author: Robert Farrar Capon

Corn O'Brien for 100

Author: Marialisa Calta

Red Hot Cauliflower

Author: Florence Fabricant

Lima Beans With Thyme

Author: Marian Burros

Pommes Annette

Author: Mark Bittman

Roasted Tomatoes

Author: David Tanis

The Best Brussels Sprouts

Author: Molly O'Neill

Pesto Potatoes

Author: Marian Burros

Stuffed Baked Potatoes

Author: Florence Fabricant