Side

These mushrooms take the place of snails in a play on classic escargots.

Corn bread sweetened with sugar must be a Yankee invention, because corn bread in the South is always a savory staple. We like to keep it simple, but don't stint on the fat, whether butter or bacon fat (or oil, if you must). Corn bread, corn muffins, and corn sticks should all be cooked to a dark shade of golden brown and turned out while hot, the steam rising fragrant with the aromas of corn and bacon, as you break into them.

This puree is a wonderful vegetable side dish for any cool-weather braise or stew.

To preserve their vibrant color and pure flavors, cook the greens just until they are slightly wilted. The ribs of the greens should retain some crispness.

Fluffy texture (thanks to less-starchy converted rice) and the right balance of flavors (bay, thyme, and white pepper) earn this foolproof rice its name. This recipe is an accompaniment for Gumbo Z'Herbes.

Squash with long, thin necks will yield uniform rounds when sliced and ensure even cooking.