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01/05/2009
Asian Greens with Garlic Sauce
If you can't find choy sum, whole baby bok choy makes a fine substitute.
Issue #117
02/14/2008
Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio
This hearty salad was adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook(2007, Hyperion).
Web Exclusive!
10/10/2008
Brussels Sprouts Salad
When shopping for brussels sprouts, look for small ones that have a bright green color.
Issue #115
09/05/2008
Pickled Cabbage
This traditional breakfast pickle is part of a family of Japanese quick-salted pickles.
Issue #114
09/05/2008
Zucchini Custard
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Issue #114
07/18/2008
Smashed Cucumbers with Ginger
This easily made pickle is a great side dish for both Asian and Western courses.
Issue #113
07/18/2008
Frisée Salad with Poached Eggs and Bacon
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
04/17/2013
Figaretti’s 'Godfather II' Linguine
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
Issue #112
05/08/2008
Salmon à la Nage
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
Issue #112
05/08/2008
Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
Issue #112
05/07/2008
Wok-Charred Long Beans with Black Olives
Black olives lend this dish a pungency similar to Asian shrimp paste.
Issue #112
04/20/2008
Stewed Squash and Tomatoes
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
Issue #111
04/13/2008
Vietnamese Dipping Sauce (Nu'ó'c Châ´m)
This classic Vietnamese condiment—which balances sweet, spicy, and sour flavors—is an essential accompaniment for crab spring rolls.
Issue #111
04/13/2008
Crab and Cabbage Salad (Goi Bap Cai Gà Cua)
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
Issue #111
04/09/2008
Sautéed Eggs and Greens with Lemon
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
Issue #111
02/28/2008
Fennel, Sunchoke, and Apple Salad
This refreshing salad works perfectly as a side dish or an appetizer.
Issue #110
02/13/2008
Tadka Dal
In this recipe, as with many Indian dishes, moderately high heat is utilized to hasten caramelization and deepen flavors.
Issue #109
12/19/2007
Marcella Hazan's Bagna Cauda
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Issue #108
11/06/2007
Bahian Salsa
This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice.
Issue #107
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
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