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Ruby Davis's Collard Greens

Author: Molly O'Neill

No Frills Risotto

Author: Marialisa Calta

Corn O'Brien for 100

Author: Marialisa Calta

Curry Rubbed Sweet Potato Planks

Author: Mark Bittman

Braised Fennel and Rice

Author: Marian Burros

Butternut Squash With Anise

Author: Marian Burros

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

Niall's Roasted Potatoes

Author: Molly O'Neill

Fine Noodles With Sesame Seeds

Author: Pierre Franey

Sharon Turner's Potato Salad

Author: Leslie Land

Pommes Annette

Author: Mark Bittman

Michael Romano's Rhubarb Chutney

Author: Mark Bittman

Polenta

To make the "candy"; that my sister and I loved, use a stainless-steel pot with a copper bottom. After you have removed the cooked polenta, the inside of the pan will be coated with mush. Put it over high...

Author: Marialisa Calta

Butternut Squash Puree

Author: Gustav Niebuhr

Fine Noodles With Zucchini

Author: Pierre Franey

French Lentils With Garlic and Thyme

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

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

Coleslaw

Author: Alex Ward

Biscuits

What is more traditionally Southern than fluffy biscuits bathed in butter? These are sinful with dinner, terrific toasted and slathered with butter and marmalade the next morning.

Author: Alex Ward

Stir Fried Bok Choy or Sturdy Greens

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

Root Vegetable Puree

Author: Molly O'Neill

Steamed Broccoli With Butter

Author: Robert Farrar Capon

Simple Braised Potatoes

One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and...

Author: Mark Bittman

Simple Braised Potatoes

One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and...

Author: Mark Bittman

Eggplant Parmesan Deconstructed

Author: Melissa Clark

Braised and Gratinéed Celery

Author: Amanda Hesser

Green Beans With Cumin

Author: Pierre Franey