Side Dishes
Discover Escarole -- The chicory family ranges from the aristocratic endive and trendy, burgundy-red radicchio to the plebeian dandelion greens. It also includes the shaggy escarole, a frizzy version the French call frisée and that U.S. markets often label curly endive. Of all these bitter greens, escarole is my favorite.
**Article includes recipe for Braised Escarole with Garlic.
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Enjoy A Japanese Salad Dressing -- At Japanese restaurants, one thing I always look forward to is the small mixed salad served before the meal. In particular, I enjoy the orange-colored dressing on top of this salad, because it strikes me as intriguingly familiar yet deliciously exotic.
**Article includes recipe for Mixed Salad With Japanese Dressing.
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Not Your Grandmother's Brussels Sprouts -- If you hated Brussels sprouts when you were young because they tasted strong and bitter, it is definitely time to try them again. Today’s Brussels sprouts are sweeter and milder-tasting than you may recall, especially if you have avoided them since childhood.
**Article includes recipe for Braised Brussels Sprouts.
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Eating Whole Grains Is Easy -- If you blame a hectic schedule for the lack of whole grains in your diet, that is a thin excuse these days. There are many quick, enjoyable ways of including them. At breakfast, instant oatmeal and other ready-to-eat whole-grain cereals all count. At lunch, a sandwich on any kind of 100 percent whole-grain toast provides two servings of whole grain. For snacks, there are whole rye and whole-wheat crackers enticing enough to eat like potato chips.
**Article includes recipe for Holiday Kasha Salad.
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Lemons Appeal, Zest And All -- We rarely eat a lemon or use the entire fruit in pies, chutneys, or salt-pickled as they are for North African dishes. Yet we use lemons all the time, often several times a day, to enliven both savory and sweet dishes, sauces, dressings and beverages. Mostly, we use the juice, and occasionally the aromatic, yellow outer layer of skin called the zest.
**Article includes recipe for Lemon Pasta Salad with Tuna and Broccoli.
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Revamped Savory Bread Puddings -- Eating healthfully during the holiday season doesn’t have to mean giving up richly flavorful dishes, says the American Institute for Cancer Research (AICR), nor abandoning good intentions to eat wisely. By modernizing the classic savory bread pudding, AICR developed new festive dishes perfect for entertaining, a novel cross between a party soufflé and an old-fashioned, southern-style spoon bread.
**Article includes recipes for Mushroom And Cheese Bread Pudding and Turkey, Spinach And Cheese Bread Pudding.
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Cooking Red Meat With Vegetables And Fruit -- The traditional American plate features a large piece of meat with small servings of vegetables and potatoes. Yet cancer experts believe that limiting consumption of red meat helps to reduce the risk of cancer and other chronic diseases.
**Article includes recipe for Peachy Pork Salad.
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Select The Best -- It’s beginning to look a lot like summer at the grocery store and farmers market. Fresh, local produce is available in abundance and the only problem is how to choose.
**Article includes recipe for Minted Snap Peas with Pepper.
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Posh But Affordable Wedding Dish Ideas -- When I was a caterer, weddings were my favorite events. Whatever the stress leading up to them - even families threatening to kill over some slight - succumbed to joy on this special day.
**Article includes recipe for Smoked Salmon and Potato Salad.
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A Hill Of Beans - Baked Beans That Is -- The ole West loved them and movies depicted hungry cowpokes enjoying them over an open campfire.
**Article includes recipes for Old-Fashioned Baked Beans, Boston Baked Beans, Easy Beans, Lazy Beans, Out on the Range Beans, Quick Beans and Slow Cooker Beans.
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Side Dishes - Pages 1, 2, 3
