Pear and Red Onion Gratin
Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for ...
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Pear Risotto with Prosciutto and Fried Sage Leaves
Heady with ripe pear and laced with the delicate saltiness of prosciutto, this creamy risotto goes well with any roast meat or poultry. Any Parmesan c ...
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Pesto Latkes
This twist on a classic latke is baked in a muffin tin, avoiding lots of oil for frying. One caveat: There's no standard size for the tins sold in kit ...
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Quick Herbed Couscous and Peas
By all means use fresh peas if you have them. And remember, the smaller they are, the less cooking time they'll need. (Frozen peas work fine if that's ...
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Quick Kimchi
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best ea ...
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Red Potato Colcannon
There are countless variations on this classic Irish potato-and-cabbage combination -- ours is made with steamed red potatoes, sautéed cabbage and jus ...
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Roasted Asparagus with Pine Nuts
Roasting is one of the easiest and tastiest ways to cook asparagus. Here we give it an extra flourish with a quick sauce of reduced balsamic vinegar a ...
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Roasted Baby Bok Choy
A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.
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Roasted Corn with Basil-Shallot Vinaigrette
A simple combination - roasted corn with a basil vinaigrette - has a fresh flavor that is pure summer.
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Roasted Savoy Cabbage with Black Bean-Garlic Sauce
Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works as well.
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Roasted Snap Peas with Shallots
Roasting brings out a caramelized complexity in the already sweet peas. A scattering of crumbled blue cheese would make a savory addition or substitut ...
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Roasted Sweet Potatoes with Balsamic Drizzle
A dark, tart syrup of reduced balsamic vinegar (an inexpensive brand is fine) is a sexy accent for oven-roasted sweet potato wedges. When making the d ...
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Salad of Boston Lettuce with Creamy Orange-Shallot Dressing
Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.
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Sauteed Mushroom Salad
Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.
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Sauteed Spinach with Red Onion, Bacon and Blue Cheese
Bacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.
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Sesame-Shiitake Bok Choy
Bok choy and shiitake mushrooms are a natural combination for a quick stir-fry. For a little heat, add a pinch of crushed red pepper.
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Shredded Brussels Sprouts with Bacon and Onions
A small amount of bacon goes a long way to flavor these very thinly sliced Brussels sprouts--the results may even win over sprout skeptics.
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Sizzled Green Beans with Crispy Prosciutto and Pine Nuts
Sizzling green beans in a little oil helps to bring out their natural sweetness. Prosciutto, pine nuts and lemon zest dress up the flavor without addi ...
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Skillet-Seared Tomatoes with Melted Gruyère
Serve these as a savory side dish to chicken or steak, to complement a meatless meal or as a sandwich on toasted whole-grain bread. A pinch of sugar h ...
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Sliced Tomatoes with Pesto Drizzle
Prepared pesto whisked with a little vinegar makes the perfect dressing for sliced ripe tomatoes.
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