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About 3 cups; 4 servings For the Low Country classic Shrimp and Grits, see here. STOVETOP
About 1 quart jar These tangy pickles are a natural with rich meats like Braised Carnitas or Braised Pulled Pork. We recommend wearing gloves while…
A classic corn bread that pairs perfectly with chili and meat dishes. Leftovers are excellent with breakfast eggs.
4 to 6 servings We believe that dumplings reached their peak in a small Kentucky town when we were served chicken with dumplings—the latter light as…
A classic Korean dish of sweet potato starch noodles stir-fried with vegetables and seasoned with soy sauce and sesame oil. It can be served as a side…
Ripe plantains are baked until tender and served with butter and optional lime juice and hot sauce.
One 9-inch round bread The soaking process is what makes this corn bread special, so don’t be tempted to skip it. It makes for an incredibly moist crumb…
6 servings Using stone-ground cornmeal will result in a more soufflé-like texture. Preheat the oven to 375°F.
4 to 6 servings In the 1963 edition of Joy, Marion recommends topping this casserole with a crust of crushed corn flakes and grated Romano cheese. We…
4 servings A delectable side dish that also makes a fine topping for pizza or crostini, or use as you would Caramelized Onions.
4 servings If possible, use thin leeks for this classic French first course. The cooking liquid is turned into a mustard vinaigrette.
4 to 6 servings DOUBLE-FRIED This is the tried-and-true method for creating large quantities of crispy fries. The first fry cooks the potatoes and drives…
4 servings When made with new potatoes, you may call these Potatoes Lyonnaise. When cut into cubes, seasoned with 1 teaspoon chili powder, and served with…
4 servings While we prefer the mature spinach sold in bunches for this recipe, baby spinach will work—as will kale, chard, or turnip greens.
4 servings A vibrant winter salad. The sweetness of the beets and fennel is balanced by the citrus and the welcome bite of horseradish (if using a…
4 servings We think bacon fat is essential to the warm dressing, but you may discard it and use 2 tablespoons butter or vegetable oil in its place. Baby…
Fresh corn on the cob is grilled or broiled until caramelized and flavorful, perfect as a simple side dish.
6 to 8 servings Even though we inherited Marion Becker’s pommes Anna pan, a beautiful copper piece of cookware specifically made for this dish, we usually…
A warm German potato salad with bacon, onion, celery, and a tangy vinegar dressing, garnished with fresh herbs.
4 servings These flavorful peppers are often served as an appetizer, but we enjoy them as a summer side dish as well.
4 servings A steakhouse favorite. Iceberg is classic, but romaine or butter lettuce may be substituted (cut them into serving-sized wedges).
6 to 8 servings This is an Irish favorite. The British often form leftover colcannon—or leftover mashed potatoes and cabbage—into a cake, fry it, and call…
About 50 hushpuppies These morsels of fried cornmeal batter are flavored with onion and have a crusty, golden brown exterior. Traditionally fried…
6 servings Serve these alongside Asopao de Pollo, Jamaican Rice and Peas, Frijoles de la Olla, or any type of roast chicken or pork. Don’t forget the hot…
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