Cafe Liz (1)
Eggs on Sunday (1)
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
This bright-tasting relish is one of our favorite uses for summer corn.
These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks.
This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.
Make this slaw just before serving so that the lettuce is as crisp as possible.
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
We love these everyday delicacies for their simplicity.
These herbed baby artichokes are delicious on their own or as a component of dozens of other dishes, from pizzas and pastas to salads and frittatas. Once you’ve braised the artichokes, they keep very well in the refrigerator for up to three days, so you can use them in several meals. This recipe appeared in David Plotnikoff’s “Tender at the Heart” (March 2009).
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
When shopping for brussels sprouts, look for small ones that have a bright green color.
This recipe simmers salt pork and sugar with the greens, yielding a sumptuous flavor.
In this preparation, beets are served both cooked and raw in a pleasing juxtaposition.
This dish is at its best when made with extra-sweet corn.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
In Milwaukee, coleslaw is an essential component of the traditional Friday night fish fry.