Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
When shopping for brussels sprouts, look for small ones that have a bright green color.
This refreshing salad works perfectly as a side dish or an appetizer.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
This earthy salad can be served warm or cold.
Use carrots with tops attached for this dish—it gives the impression they were just picked from the garden that morning.
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Vegetables form the foundation of the cuisine of the Republic of Georgia, and lobios (green beans) are a favorite. This salad is from The Georgian Feast by Darra Goldstein (HarperCollins, 1993).
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
In Piedmont, winemakers celebrate the end of the grape harvest each year with a dinner that traditionally begins with bagna cauda.
Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
Use the highest quality olive oil in this salad to enhance its varied, intense flavors.