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Green Bean and Tomato Salad

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and...

Author: Pierre Franey

Glazed Carrots With Orange and Ginger

When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots...

Author: Mark Bittman

Stir Fried Spicy Asparagus

Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears...

Author: David Tanis

Roasted Asparagus

Roast asparagus this way and it becomes positively juicy. You'd think one pound would be enough for four people, but in my experience the thick stalks - the best kind to use - are really irresistible....

Author: Martha Rose Shulman

Green Beans With Ginger and Garlic

Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to...

Author: Julia Moskin

French Green Beans and Shallots

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Author: Jacques Pepin

Martha Rose Shulman's Roasted Okra

My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven,...

Author: Martha Rose Shulman

Garlic Sauteed Shiitake Mushrooms

Author: Florence Fabricant

Asparagus With Walnuts, Parmesan and Brown Butter

Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme...

Author: Melissa Clark

Roasted Cauliflower

Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the...

Author: Amanda Hesser

Basmati Rice With Coconut Milk And Ginger

A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger...

Author: Amanda Hesser

Sautéed Spinach

This is a wonderfully simple, snappy side dish, and it welcomes variations. Try a little lemon zest, sauteed onion or white wine mixed in.

Author: Pierre Franey

Asparagus With Orange Vinaigrette

Author: Marian Burros

Couscous With Zucchini

Author: Pierre Franey

Stir Fried Asparagus

Author: Florence Fabricant

Fried Chickpeas With Chorizo and Spinach

Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect...

Author: Mark Bittman

Rice With Zucchini and Red Pepper

Author: Pierre Franey

Simple Spicy Asparagus in a Wok

Asparagus doesn't have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That's fine for the first week or two of the season,...

Author: David Tanis

Steamed Asparagus

Author: Molly O'Neill

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

Seared Brussels Sprouts

For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don't...

Author: Martha Rose Shulman

Sauteed Summer Squash With Basil

Author: Moira Hodgson

Peas and Mushrooms in Cream

Author: Pierre Franey

Mashed Carrots and Potatoes

Author: Pete Wells

Spicy Stir Fried Collard Greens With Red or Green Cabbage

Collard greens don't have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand...

Author: Martha Rose Shulman

Garlic Shrimp

Author: Bryan Miller

Crackling Corn Bread

This recipe came to The Times in 2010, part of a Pete Wells's Cooking With Dexter column about Laura Ingalls Wilder. "She also described cooking and eating as attentively and movingly as any author I know,"...

Author: Pete Wells

Broccoli With Lemon And Garlic

Author: Marian Burros

Spinach With Corn

Author: Robert Farrar Capon

Creamy Lemon Pasta

This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked...

Author: Barbara Kafka

Asparagus With Fresh Herbs

Author: Moira Hodgson

Carrots With Mint

Author: Pierre Franey

Corn Off the Cob

Author: Jacques Pepin

Asparagus And Mushrooms With Fresh Coriander

Author: Bryan Miller And Pierre Franey

Rice with Mushrooms And Peas

Author: Marian Burros

Kasha With Mushrooms

Author: Florence Fabricant

Sauteed Spinach With Pine Nuts

Author: Pierre Franey

Buttered Green Sugar Snap Peas

Here is an incredibly simple, incredibly fast side dish that makes the most of great ingredients. The flavors are summery, but go equally well in a fall repast.

Author: Pierre Franey

Grilled or Roasted Pattypan "Steaks" With Italian Salsa Verde

Cut into thick slices, pattypan squash, which look sort of like small flying saucers, can make a juicy sort of "steak" that could be topped by a pungent sauce. Grill or roast the "steaks" and serve them...

Author: Martha Rose Shulman

Asparagus With Shallot Butter

Author: Pierre Franey

Classic Parsley Potatoes

Author: Florence Fabricant

Broccoli With Mustard Sauce

Author: Marian Burros