Side Dishes

One Dish Summer Salads -- More people seem to be cooking these days, either for the pleasure of making real food or out of economic necessity. But when hot weather settles in, no one wants to spend time in the kitchen. Luckily, people crave salads in summer, particularly those that can be served as a one-dish meal.
**Article includes recipe for Asian Beef and Noodle Salad.
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New Irish Cooking -- On St. Patrick’s Day, the air will be rich with the aromas of cabbage, corned beef, crusty Irish soda bread and perhaps a stew studded with potatoes and carrots. These traditional Irish dishes, nostalgically enjoyed by Irish-Americans and other Americans feeling Irish for the day, are a far cry from what is on many Irish tables today.
**Article includes a recipe for Irish Cabbage and Potato Slaw.
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Welcome Spring With Mimosa Salad -- Despite its sunny reputation, in winter, France’s Côte d’Azur can be gray and cold. So when the mimosa trees bloom, between late January and March, their sun-bright flowers lift everyone’s spirits to the point where entire towns stop to celebrate the coming of spring.
**Article includes recipe for Mimosa Salad.
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Homemade Spinach Dumplings -- Try your hand at easily-made malfatti and you’ll be able to boast about making pasta so light it floats.
**Article includes recipe for Spinach and Ricotta Dumplings.
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A Cool Japanese Pasta Salad Featuring Soba -- The Japanese eat more noodles than any other dish. As in Italy, the popularity of particular noodle dishes in Japan varies widely by region. But that’s where the similarity between Japanese noodles and Italian pasta ends.
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A World of Brown Rice -- As people’s interest in eating grains has grown, so has the variety of rices available in stores. In addition to white and brown, some markets offer rice in an assortment of other colors.
**Article includes recipe for Red Rice.
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Feature Fruit Before Dessert -- Trend-setting chefs are busy turning menus topsy-turvy, serving brownies made with black bean purée and tarts featuring glazed cherry tomatoes for dessert. Although some dishes are faddish, others feature familiar foods at unexpected points in a meal or time of day and are worth trying.
**Article includes recipe for Watermelon Salad.
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Picking The Sweetest Green Peas -- I am picky about food. Very picky. In summer, this means I buy fresh corn and tomatoes only at the local farmers’ markets, because they have been harvested just hours before. But I always pass over the English peas, the kind that must be shelled.
**Article includes recipe for Peas With Pasta And Greens.
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Beets For Beginners -- By mid-September, shorter days signal that autumn is near, even if the thermometer still reads like summer. Beets add fall color as well as a welcome variety to familiar salads during this transitional time.
**Article includes recipe for Beet, Potato and Green Salad.
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Sweet Potato Kugel For The New Year -- Pudding is comfort food to enjoy during a meal as well as afterwards. We now think of puddings as a sweet dessert, connecting us to immigrant roots, but long ago savory puddings were also common. So it is not surprising that traditional puddings, whether sweet or savory, are prepared for special holidays that bring families together.
**Article includes recipe for Sweet Potato Kugel.
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Side Dishes - Pages 1, 2, 3