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Masoor Dal (Spiced Red Lentils)

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life...

Author: Nigella Lawson

Sweet Potato Fries

These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix - garlic powder, paprika, salt and black pepper - can be used on regular potatoes...

Author: Mark Bittman

Roasted Carrots

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter...

Author: Martha Rose Shulman

Smashed and Fried Potatoes

As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw...

Author: Amanda Hesser


Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it's cooked in beef drippings. But butter isn't a bad stand-in,...

Author: Mark Bittman

Rainbow Potato Roast

Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become...

Author: Martha Rose Shulman

Sweet Potato, Carrot and Dried Fruit Casserole

This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat...

Author: Martha Rose Shulman

Couscous with Raisins

Author: Pierre Franey

The Simplest Corn Pudding

This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk,...

Author: Elaine Louie

Steamed Asparagus With Herb Sauce

Author: Moira Hodgson

Roasted Sweet Potato Salad With Black Beans and Chile Dressing

Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky...

Author: Mark Bittman

Rosemary Roasted Potatoes

Author: Molly O'Neill

Roasted Shiitake Mushrooms

Author: Florence Fabricant

Caramelized Apples and Onions

Author: Sam Sifton

Leek and Tomato Gratin

Author: Mark Bittman

French Potato Salad With Shallots

Author: Pierre Franey

Stovetop Braised Carrots and Parsnips

In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest...

Author: Mark Bittman And Sam Sifton

Roasted Cauliflower With Lemon Brown Butter

Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and...

Author: Julia Moskin

Smashed Red Potatoes With Cabbage

I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than...

Author: Martha Rose Shulman

Roasted Cauliflower With Tahini Parsley Sauce

This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads, deep-fried vegetables - or just with pita bread.

Author: Martha Rose Shulman

Bulgur Wheat And Lentil Pilaf

Author: Robert Farrar Capon


You may have eaten panelle served as "chickpea fries," and that's not a bad name for them. You make a thick porridge of chickpea flour, spread it evenly into a pan and let it cool. As with thick polenta...

Author: Mark Bittman

Asparagus Soup With Dill

Author: Florence Fabricant

Baked Celeriac

Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.

Author: Mark Bittman

Savory Ham and Gruyère Bread

Author: Jane Sigal

Basic Steamed Long Grain Rice

Rice can be cooked many ways, but here's the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15...

Author: Martha Rose Shulman

Braised Artichokes

Author: Mark Bittman

Buttermilk Corn Bread, A Simple Method

Author: Florence Fabricant

Pickled Cucumbers

Author: Craig Claiborne

Garlic Mashed Potatoes

Author: Molly O'Neill

Maple Whipped Sweet Potatoes

Author: Karen Baar

Parsley Potatoes

Author: Pierre Franey

Brown Rice and Onion Pilaf

Author: Jacques Pepin

Carrots With Orange and Cardamom

Author: Marian Burros

Cauliflower Salad With Capers, Parsley and Vinegar

This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is...

Author: Martha Rose Shulman

Thai Cucumber And Mint Salsa

This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.

Author: Molly O'Neill

Mashed Celery Root And Potatoes

Author: Moira Hodgson

Maple Candied Sweet Potatoes

Here's a simple way prepare a favorite Thanksgiving side. Just bake the potatoes, peel and slice, then drench them in a butter-cider-maple syrup mixture that's been seasoned with cinnamon, cloves and orange...

Author: Melissa Clark

Dilled Potatoes

Author: Pierre Franey

Creamy Mashed Potatoes With Dill

Author: Marian Burros

Buttermilk Potato Salad

Author: Marian Burros

Brooklyn Style Collard Greens

Author: Kim Severson

Alice Waters's Coleslaw

Author: Jason Epstein

Leeks Vinaigrette

Author: Elaine Louie