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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...

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,...

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...

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...

Author: Amanda Hesser

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...

Author: Mark Bittman

Popovers

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...

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...

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...

Author: Martha Rose Shulman

Leek and Tomato Gratin

Author: Mark Bittman

Steamed Asparagus With Herb Sauce

Author: Moira Hodgson

Couscous with Raisins

Author: Pierre Franey

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...

Author: Martha Rose Shulman

Savory Ham and Gruyère Bread

Author: Jane Sigal

Caramelized Apples and Onions

Author: Sam Sifton

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,...

Author: Martha Rose Shulman

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...

Author: Mark Bittman And Sam Sifton

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...

Author: Elaine Louie

Braised Artichokes

Author: Mark Bittman

Buttermilk Corn Bread, A Simple Method

Author: Florence Fabricant

Bulgur Wheat And Lentil Pilaf

Author: Robert Farrar Capon

Rosemary Roasted Potatoes

Author: Molly O'Neill

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...

Author: Melissa Clark

New Potatoes With Garlic and Herbs

Author: Florence Fabricant

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...

Author: Martha Rose Shulman

Carrots With Orange and Cardamom

Author: Marian Burros

Parsley Potatoes

Author: Pierre Franey

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...

Author: Julia Moskin

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...

Author: Mark Bittman

Spicy Carrot Purée

Author: Julia Moskin

Roasted Shiitake Mushrooms

Author: Florence Fabricant

Maple Whipped Sweet Potatoes

Author: Karen Baar

Dilled Potatoes

Author: Pierre Franey

Roasted Winter Squash With Miso Glaze

Winter squash, already sweet and caramelized from roasting, makes as delicious a partner for miso glaze as eggplant.

Author: Martha Rose Shulman

Creamy Mashed Potatoes With Dill

Author: Marian Burros

Brown Rice With Fennel And Asparagus

Author: Florence Fabricant

Asparagus Soup With Dill

Author: Florence Fabricant

French Potato Salad With Shallots

Author: Pierre Franey

Green Rice Pilaf

This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten...

Author: Mark Bittman

Sweet Potatoes With Mustard Sauce

Perfumed with fresh thyme sprigs and served with a piquant mustard-sour cream dressing, these baked sweet potatoes hit all the right notes - sweet and...

Author: Melissa Clark

Sauteed Potatoes With Onion

Author: Pierre Franey

Bulgur With Peas

Author: Marian Burros

Green Tomato Salsa

This addictive condiment is a strong complement to grilled chicken, beef, pork or veal. It also makes a good dip for chips or crudite.

Author: Molly O'Neill

Maple Pecan Sweet Potatoes

Lime juice and maple syrup bring sweet, tangy flavors to these sweet potatoes. They taste even better the day after you make them.

Author: Martha Rose Shulman