Side

Fresh radishes (plentiful at the market this time of year) add color and crunch to this slightly sweet vinaigrette-based slaw.

These bread-basket staples are as good with eggs as they are with the grilled "barbecue" beef and slaw.

A seasonal abundance of peas means more for everyone. This easy side dish keeps them snappy and fresh with aromatic tarragon and lemon zest.

In India, no two families use the same masala blend. We think the combination here is perfect for potatoes, but have fun trying your own mixtures at home.

This dish from Shawn Edelman of Ruby Foo's serves up a third of your daily requirement of vitamin C.

Israeli couscous, which is larger and chewier than the more common variety, takes the place of arborio rice in this risotto-style dish.

Amber likes to serve these pancakes for brunch. Diced fresh pineapple would be a delicious alternative to the bananas.

This rice is delicious with Amber's Pineapple and Cardamom Chicken with Mint, but would also be great alongside curried shrimp or grilled lamb chops.

Repeated salting and rinsing give this shrimp a firm texture that's said to be crystal-like. Serve with steamed rice.

The Japanese table seasoning known as shichimi togarashi (dried chiles, sesame seeds, and seaweed) adds great flavor.

Halloumi, a firm mild Cypriot cheese popular in Greece, can be placed directly into a dry nonstick skillet or onto a grill and cooked. The outside will get brown and crisp; the inside will be soft and melted. Serve right away.

An unusual combination of flavors — sweet, savory, and briny.

This appetizer gets spiced up with a sprinkle of za'atar, a North African spice mix made from sesame seeds, thyme, marjoram, and ground sumac. No time to make the flatbreads? Use purchased pita instead and grill just to heat through. You can also serve the breads with the main course.

Here's a very simple salad that's loaded with Southeast Asian flavor.

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. Chef Miguel Ravago also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. This delicate soufflélike dish, the Mexican counterpart to the spoon bread of the American South, is invariably the most popular dish on the Hacienda Sunday Brunch Buffet. It is especially good served with grilled meats, ham, or turkey in mole.