Backyard BBQ (30)
Cocktail Party (7)
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
This traditional Korean stew makes good use of long-aged kimchi.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
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 boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
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.
The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas.
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
Make this slaw just before serving so that the lettuce is as crisp as possible.
The jarred white lotus roots or stems for this crisp, tart-sweet salad can be found at many Chinese, Thai, and Vietnamese markets.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
This salad comes from the namesake Seattle restaurant.