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Cucumber and Cilantro Raita

When the season permits, you can change this dish into a jewel-studded pomegranate raita: simply substitute pomegranate seeds for the cucumber and cilantro. In either case remember to add a good pinch...

Author: Nigella Lawson

Basil Garlic Mashed Potatoes

Author: Marian Burros

String Beans With Garlic

Pierre Franey brought this recipe to the Times in 1992. Back then, it was meant to be paired with a rich dish of creamed lump crab meat with country ham, but you may just want to make it a simple side...

Author: Pierre Franey

Crisp Fried Parsnips

Author: Jane Garmey

Asparagus And Mushrooms With Fresh Coriander

Author: Bryan Miller And Pierre Franey

Brussels Sprouts Purée

Author: Julia Reed

Broccoli With Lemon And Garlic

Author: Marian Burros

Hen of the Woods Mushrooms

Author: Jason Epstein

Saffron Rice

Author: Pierre Franey

Potatoes, Peppers and Onions

Author: Marian Burros

Zucchini With Shallots

This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the...

Author: Pierre Franey

Snow Peas With Sesame Seeds

Author: Pierre Franey

Rice With Pine Nuts

Author: Pierre Franey

Sauteed Napa Cabbage

Author: Jacques Pepin

Noodles With Fresh Tomatoes

Author: Pierre Franey

Broiled Portobello Mushrooms

Author: Marian Burros

Corn and Sweet Pepper Fritters

Author: Pierre Franey

Classic Parsley Potatoes

Author: Florence Fabricant

Rice With Eggplant

Author: Pierre Franey

Rice With Almonds and Raisins

Author: Pierre Franey

Turmeric Rice

Author: Pierre Franey

Za'atar Spiced Zucchini

Za'atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.

Author: Mark Bittman

Miso Glazed Carrots

Author: Amanda Hesser

Poached Apricots

Author: Jonathan Reynolds

Braised Red Radishes

Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.

Author: Julia Moskin

Herbed Basmati Rice

Author: Aljean Harmetz

Sweet and Pungent Apple and Cabbage Slaw

I have a weakness for any kind of coleslaw, which I'm happy to eat for lunch every day. This one is especially nice with a little feta sprinkled on top.

Author: Martha Rose Shulman

Celery Root au Gratin

Author: Pierre Franey

Sweet Potato, Pumpkin and Apple Puree

This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.

Author: Martha Rose Shulman

Creamed Cabbage

Author: Moira Hodgson

Vegetable Melange

Author: Pierre Franey

Basic Rice Pilaf

Author: Pierre Franey

Herbed Dumplings

Author: Florence Fabricant

Corn On The Cob With Cumin Butter

Author: Marian Burros

Sugar Snap Peas And Prosciutto

Author: Marian Burros

Steamed Cucumbers With Tomatoes

Author: Pierre Franey

Spinach and Chickpeas

Author: Mark Bittman

Warm Potato Broccoli Salad

Author: Marian Burros

Sauteed Collards

Author: Florence Fabricant

Turnips With Carrots

Author: Pierre Franey

Sautéed Okra

Author: Julie Powell