Side

To keep this dish colorful, be sure to layer the red tomatoes inside the yellow peppers and the yellow tomatoes inside the red peppers.

Toss with the vinaigrette while rice is warm, so it absorbs the flavors.

The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. The low-fat, low-calorie, and vegan broth is loaded with disease-fighting herbs and spices, including ginger, which has anti-inflammatory properties and is a digestive aid, cinnamon, which has been shown to help balance blood sugar, and garlic, which has powerful antimicrobial properties. If you are following an Ayurvedic diet, the experts at Ananda recommend this for vata and kapha doshas.

To dress this salad, choose your favorite red-wine or lemon vinaigrette.

This pretty side dish (the onions open up like flowers) would be great alongside steak or roast chicken.

Panzanella is an Italian bread and tomato salad served in the summer and made with leftover crusty country loaves. In this winter version, tomatoes are replaced by brussels sprouts and apples, and the fruit-filled bread known as panettone stands in for the country loaves.

The Italian answer to a French gratin: a dish baked with a crispy cheese (as in this recipe) or breadcrumb topping.

The mustard coating on the potatoes gets crunchy and dark while the insides stay creamy and sweet.

Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well.

This would be great with take-out sushi.

The marmalade can also be served with a cheese plate or simply spread on toast.

Garlicky kale, a robust winter green, gains an unexpected twist with dried cranberries' saucy hits of tartness.

Since sautéing orzo in butter gives it a nutty taste and toasting almonds makes them buttery, it should be no surprise that the two ingredients are perfectly complementary in this pilaf.

The gutsy contrast of assertive greens with juicy pears, slivers of Manchego, and toasted pumpkin seeds lets guests know right from the beginning that this meal will be full of personality.

Don't let the much-touted health benefits of this fluffy grain put you off—it also happens to be absolutely delicious. The light, lemony taste of this version makes it a great accompaniment to a whole host of dishes, and it pairs particularly well with the Spicy Calamari with Bacon and Scallions.

The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how anyone could dislike them.

Slowly cooking the pasta risotto-style by ladling hot broth over it allows the shells to soak up all of the broth's aroma and results in a velvety, creamy texture. The bitter bite of the greens adds just enough edge.

Sautéing the squid in the bacon fat adds tons of flavor to the seafood itself. Fried calamari with marinara sauce will be but a distant memory once you try this.