Side

Carrots are gently infused with a sweet, minty flavor.

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Thick asparagus spears become an addictive appetizer when they're given a crunchy coating.

Kugel is most often made with potatoes or noodles. Here, carrots, zucchini, and two kinds of onions add color and flavor to a potato version.

Cooking the artichokes with the rice infuses the risotto with the flavor of this delicate vegetable.

This exotically spiced soup has an incredibly velvety texture.

There are many variations of haroseth, a mixture of fruit, nuts, and honey. This version is light and fresh, with a nice crunch. Haroseth is one of the six elements of the seder plate, and is left on the table for the rest of the meal. It is traditionally served with matzo.

The softly fried eggs are a wonderful counterbalance to the rich ingredients in this Spanish take on salade lyonnaise. Migas are Spanish croutons.

Fresh ricotta brings out the eggs' creaminess.

Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes.

Cumin gives greens and tomatoes an exotic, almost Indian touch.

A flavorful light supper or first course.

Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.

There's pure asparagus flavor in each bite of this elegant tart.

Serve with toasted country bread.