Side
Fruit Cup with Lime Syrup
Mango, kiwi, and pineapple are enhanced with a little lime syrup for a tangy, and not incidentally yellow and green, fruit salad.
Breaded Onion Rings
Everyone loves onion rings, but having to fry them up just as the doorbell begins to ring is never a good thing. Miraglia Eriquez devised a way to make them ahead. Reheated in the oven at the last minute, they'll never give away the secret—and since they're breaded, not battered, they stay crisp even at room temperature.
Macaroni and Cheese
The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking dish to feed the ravenous parents?
Shrimp, Celery, and White-Bean Salad
Just what we want on a sultry evening—tender shrimp and creamy beans are the mouthwatering core of this cool salad sparked with a lemony vinaigrette.
Skillet Potatoes with Olives and Lemon
The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.
Broiled Red Peppers and Tomatoes with Caper Vinaigrette
The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness.
Beet Carpaccio with Goat Cheese and Arugula
This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavor that's as stunning as the presentation.
Fennel Rice Salad
The tang of citrus and the refreshing flavor of fennel give this side dish a lightness that other rice preparations just can't match.
Roasted Ruby Beets
This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.
Grilled Vegetable Salad with Fresh Basil
A nice side for grilled chicken or steak.
Heirloom Tomato Salad with Burrata Cheese and Kalamata Dressing
Mizuna (a Japanese salad green) is available spring through summer at specialty foods stores and Asian markets. If you can't find it, use mixed greens instead.
Linguine with Carrot Ribbons and Lemon-Ginger Butter
The carrot ribbons are simple: Use a vegetable peeler to make long strips.
Potato Salad with Basil Oil
The basil oil would also be delicious drizzled over fish, vegetables, or chicken.
Grilled Corn on the Cob with Chile and Lime
Why you'll make it: Because its tart and spicy cream topping does butter one better. Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil.
Arugula and Peach Salad with Creamy Chive Vinaigrette
Why you'll make it: Because it's the classic side salad reconsidered, with lush peaches standing in for tomatoes.
Penne with Grilled Zucchini, Ricotta Salata, and Mint
Why you'll make it: Because it's the perfect summer pasta — few ingredients, easy prep, big flavors.
