Side

This recipe is from Suzanne Goin, chef and owner of Lucques and A.O.C. restaurants in Los Angeles. It's great with her Moroccan menu in the October 2006 issue of Bon Appétit, or with just about any Mediterranean or Middle Eastern meal.

Torta salata
Great on its own or as part of a meal, this tender bread is wonderfully rich, particularly when served warm.

Thin ribbons of Parmigiano-Reggiano carry the mushrooms' meaty robustness through each bite of greens. It might look like a lot of mushrooms when you're putting the salad together, but it allows everyone to have a generous helping.

It's amazing how much buttery goodness is packed into the craggy holes of these little nibbles. Their crunchy texture makes them ideal for dipping into soft-cooked egg yolks.

It's difficult to improve on the rich, smoky flavor of bacon, but we've done it: As this bacon sizzles in the oven, the brown sugar and hint of cayenne create an addictive sweet-hot glaze.

Left whole and baked, these plump tomatoes encase a soft-cooked egg and romaine pesto. Their interesting presentation is sure to turn some heads.

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that's perfect with almost any meal.

Corn on the cob is slathered in crema or mayonnaise, topped with cotija cheese, and dusted with cayenne in this classic Mexican street food.

A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.

Tortino di patate This dish—which may be the ideal marriage of potatoes and cheese—shows that luxury ingredients like Parmigiano-Reggiano are often at their best when presented in the most straightforward way.

This hearty gratin resembles a savory bread pudding. Tomatoes, aromatic basil, and parmesan cheese give it an Italian flair.

Cookies may seem odd in a vegetable galette, but Italians often use amaretti to enhance squash—and it works with sweet potatoes, too. Whereas the potato and kale galette is savory, this is a little sweet, so it's worth making both.

A crisp potato cake would be tempting enough—even without the surprise of garlicky kale sandwiched between its layers.

Corn fritters are incredibly versatile—they can be drizzled with maple syrup for a breakfast cake, topped with applesauce as a snack, or served with salsa as a side dish. These fritters, adapted from Laurie Colwin, have a wonderfully crisp exterior and a sweet, fluffy middle.

Food editor Paul Grimes found this elegant mousse, adapted from a recipe in Gourmet's own Bouquet de France written by Samuel Chamberlain, a delicious classic. And the simple procedure means you can enjoy it—preferably with roast beef or a hearty stew—without putting in endless work.

Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing.

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured.