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4 servings A food born of pressure-fried chicken joints, jojos, as they are affectionately known in the Pacific Northwest, are essentially chicken-fried…
A quick stir-fry of celery with garlic and dried chile, finished with soy sauce and optional toasted sesame oil. It's a crisp, savory side dish.
Classic baked russet potatoes with flaky interiors, served with optional toppings like butter, sour cream, chives, and crisp bacon. Simple to prepare and…
4 servings Lightly sweet green peas and peppery, crisp radishes pair perfectly with white miso and butter.
A creamy mashed potato filling mixed with butter and sharp Cheddar or Parmesan, with optional sautéed onion. Use it as a stuffing for pierogi, knishes, or…
4 to 6 servings This is a superb grain salad for fall and winter, and it makes a perfect Thanksgiving side dish. For a crowd, double the recipe.
6 servings Potatoes may also be steamed, but be sure there is ample water so the pan does not run dry before they are done.
4 servings This classic French treatment, also known as Cauliflower Polonaise, may be used for roasted cauliflower florets as well. We sometimes add 1…
8 servings Megan grew up eating these beans every Sunday; they were a staple crop in her grandparents’ garden. Her family calls them October beans, and…
A fragrant side dish of jasmine rice simmered in coconut milk and water, finished with optional toasted coconut and cilantro.
4 servings Good as a topping for ice cream, on top of pancakes and waffles, or alongside roast pork.
4 servings This is one of our favorite corn dishes. For a less messy eating experience, simply cut the kernels off the grilled ears, toss in a bowl with…
4 servings We’ve enjoyed sunchokes prepared in just about every way imaginable—sliced paper thin and served raw, pureed into soup, braised—but our…
4 servings Think of this Provençal dish as a more orderly version of ratatouille. We like to use a long Chinese eggplant rather than a stout Italian…
A classic carrot and raisin salad with a creamy lemon dressing. Chopped pecans or peanuts add crunch, and it comes together in minutes.
About 1 cup Once browned, you may season the crumbs with bits of finely crumbled cooked bacon, minced toasted nuts, finely grated Parmesan, minced fresh…
A crisp salad of bitter greens, tart apple slices, and toasted pecans, lightly dressed with a buttermilk-honey dressing.
8 servings Served on a platter that shows off its contrasting colors, this dish looks like a colorful Cubist still life.
2 to 4 servings Cooked quickly over high heat, onions emerge lightly browned—crisp on the outside and moist on the inside—perfect for filling omelets…
A classic Tuscan bread and tomato salad with crisp cucumbers, red onion, olives, and a tangy vinaigrette. The bread is toasted until golden and tossed…
4 side-dish servings Think of these as lazy, cheesy gnocchi.
4 servings This is a traditional Japanese preparation for burdock root (gobo). Normally, both the carrot and burdock are cut into matchsticks, but we…
About 2 ½ cups This dressing has a smoky bacon flavor and the consistency of spoon bread. Spread it on top of thick fish fillets or steaks before baking…
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