Side

This recipe is an adaptation of the wonderful smash of vegetable served on the sliced-pork sandwiches at Philadelphia's Tony Lukes. Liberated from the bread, the dish has a slight bitterness that makes a great foil for the richness of Broiled Duck Breasts with Orange Chipotle Sauce .

Made with crisp radishes, salty olives, and feta, and dressed with minted olive oil and lemon, this salad really sings. Not technically a grain, but rather the seed of an herb, quinoa hails from South America. (It is often called a "supergrain" because it contains more protein than any grain.) Bulgur comes from the hulled, cracked berries of whole wheat, and has a nutty flavor.

The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry — it won't overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime.

An inventive new take on a classic fall side. What to drink: A fruity red with a nice acidity. Try: Keenan 2002 Merlot, Carneros, Napa ($25).

This wheat loaf is nothing like your standard "health bread" — the oats make it soft and slightly sweet, ideal for sandwiches or buttered toast.

Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.

Fougasse is a favorite in southern France. It is said that the holes cut into the flatbread served a very specific purpose — they allowed a field worker to slip his arm through and carry the bread to work along with his tools. Serve this with the Bourride or as an appetizer, brushed with a little olive oil.

Chestnuts are a big industry in the Languedoc; the region provides most of the French supply of the chestnut confection marrons glacés.

This adaptation of a Persian dish is a perfect party recipe because it is so seductive — and it can be done ahead.

This recipe brought to you by Bertolli.

Try these with roast pork, as well.

Chef Michael Presnal of The Federal Restaurant in Agawam, Massachusett, writes: "The recipe here was featured on one of my first menus as a chef, before I got into the kind of complex cooking I do now at The Federal. That was over ten years ago, but I still love making this dish at home. It calls for just a few fresh ingredients and takes only a couple of steps." Serve as a side dish or first course.

Karen Schineller of Ridgewood, New Jersey, writes: "Every year, I visit my cousins in Dallas, and every year, we try a different restaurant. This time, we went to George. The short ribs came with the most unusual grits. I'd like to make them, but don't know where to start." This rich casserole would pair well with fried eggs at brunch. For a more savory version, simply omit the sautéed apples.

A fun idea: Paper-thin slices of white vegetables are dressed with an Italian blue cheese vinaigrette.