Side

A V-slicer or mandoline is the perfect tool for slicing the fennel.

Fresh fennel and fennel seeds infuse the couscous with a subtle anise flavor.

A bright citrus flavor and crunchy texture make this salad truly refreshing — a delicious balance of savory and sweet with the bonus of a little heat.

Fuji apples add great red color. For a zesty flavor, substitute low-fat plain yogurt for the sour cream.

If you love gnocchi or spaetzle, you’ll love these tiny dumplings known as galushkas, buoyed here with fresh dill. They are a breeze to make and so comforting with the veal's creamy paprika sauce. Sauté any leftovers in butter until the edges are browned and crisp.

Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits.

This gratin is more elegant than your usual broccoli and cheese casserole, thanks to a custardy base and plenty of parmesan.

Roasting already-roasted cashews seems counterintuitive, but it deepens their rich flavor as the green beans cook alongside.

Grimes spent hours exploring Nagyvásárcsarnok, Budapest's largest indoor market hall, where he discovered all kinds of cured and jellied meats, pickled vegetables, and a virtual hanging garden of sausages. This magnificent cold layered terrine, which requires almost no cooking, was inspired by that bounty. Horseradish and sour cream, so abundant in central European cooking, complement the beets and the tongue's smoky richness. The success of this dish depends largely on using good-quality borscht such as Gold’s Russian Style (avoid brands containing high-fructose corn syrup).

The delicate crust of this galette gets a warm spiciness from fresh sage.

Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That’s not to say the wintry blend of pumpkin and orange is overpowering; it’s actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast.

These crunchy cornmeal morsels are nothing short of fried perfection.

Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the cilantro-chipotle tilapia .

Editor's note: This recipe is from chef Wolfgang Puck. If you don't have a Caesar salad on your menu in California, the customers will rebel. For a zesty Provençal touch, the Caesar at Spago is served with croutons slathered with our homemade tapenade. When you can find baby romaine, use it. If you can't, trim the outer leaves of the larger variety and, if necessary, break them into bite-size strips.

_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result, these should be prepared when the tomatoes are in their prime. The recipe can be doubled or tripled if desired.

The peppery watercress and tangy onion are balanced by the sweet richness of the braised figs. It takes eight hours to pickle the onion, so be sure to plan ahead.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.