Side

We call this Pan-Asian Slaw because the hot oil technique is used all over Asia. The hot oil intensifies and yet mellows the flavor of the scallions.

This simple salad goes with many dishes. Or add some or all of the extras we suggest and make a meal of it.

Raw beets give this salad a definite earthiness. For a mellower flavor, use cooked beets. Either way, it’s a beautiful salad that adds color to your supper.

What an effortless way to add a nutritious side dish to almost any supper. Make up the whole package of slaw mix and snack on the leftovers—the slaw improves with time.

A perfect balance of flavors and textures, this salad is sure to become a favorite first course to enjoy while supper cooks. Replace the pecans with Sweet Spiced Nuts (page 261) for a special touch.

This salad goes with almost any dish. Make it when tomatoes are at their peak.

This vitamin-rich salad pairs well with an unfussy egg dish, seafood, or cheesy pasta. It can be a very simple salad, or dress it up with extras and make it into a meal on its own.

This way of cooking eggplant makes the flesh soft and creamy. The miso glaze sweetens it with a Japanese flair.

Sour citrus and spicy peppercorns are perfect foils for salty feta. (See photo)

These crescents are perfect simple supper fare; there’s hardly any prep time involved, and while they bake, you can make the rest of the meal.

Roasting intensifies the natural sugars in sweet potatoes. These sweeter sweet potatoes come out of the oven soft in the center and crisp around the edges.

Made ahead and warmed up just before serving, these glazed carrots retain their color and flavor beautifully. A splash of lemon juice cuts the sweetness just a bit.

After you taste these perfectly seasoned potatoes, you’ll never go back to butter-drenched ones.

A side dish so good you’ll make it again and again. When the main dish is creamy and rich, these beans provide lightness and balance.

A light vinegar and dark sesame oil dressing brightens the flavor of broccoli. The sesame dressing is also delicious on other vegetables, such as bok choy, green beans, carrots, and asparagus.

Polenta can be made with any grind of cornmeal. We call for polenta cornmeal because it makes a particularly smooth and creamy polenta that also cooks quickly.

This quick side dish is so green and fresh-tasting that it seems the essence of spring, although with a package of frozen green peas, you can make it any time of year. Peas and escarole enhance each other wonderfully because of their contrasting tastes and textures.

Always a kid-friendly choice.