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11/15/2012
Okra Pickles
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Issue #151
10/31/2011
Parsley and Onion Salad
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
06/17/2011
Cheesy Corn Casserole
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
Issue #139
05/20/2011
Lexington-Style Red Slaw
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
Issue #139
06/29/2012
Corn Relish
This bright-tasting relish is one of our favorite uses for summer corn.
Issue #130
09/06/2009
Pickled Shiitakes
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.
Issue #123
05/27/2009
Cabbage and Radish Slaw
This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.
Issue #121
05/27/2009
Texas Caviar
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.
Issue #121
04/13/2009
Iceberg Slaw
Make this slaw just before serving so that the lettuce is as crisp as possible.
Issue #120
04/20/2012
Grilled Baby Artichokes
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.
Issue #118
02/18/2009
Steamed Artichokes
We love these everyday delicacies for their simplicity.
Issue #118
02/17/2009
Braised Artichokes
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).
Issue #118
02/17/2009
Marinated Artichoke Hearts
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
Issue #118
04/13/2010
Green Beans with Pancetta and Mint
This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also slightly sweetens the beans. A garnish of toasted chopped hazelnuts adds a lovely nutty crunch. Continue...
Issue #115
10/10/2008
Brussels Sprouts Salad
When shopping for brussels sprouts, look for small ones that have a bright green color.
Issue #115
08/23/2007
Mustard Greens with Salt Pork and Spicy Vinegar
This recipe simmers salt pork and sugar with the greens, yielding a sumptuous flavor.
Issue #105
08/23/2007
Beets Two Ways
In this preparation, beets are served both cooked and raw in a pleasing juxtaposition.
Issue #105
05/31/2007
Corn Pudding
This dish is at its best when made with extra-sweet corn.
Issue #103
04/02/2007
Stewed Okra and Tomatoes
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
Issue #101
09/04/2007
German Coleslaw
In Milwaukee, coleslaw is an essential component of the traditional Friday night fish fry.
Issue #95
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