Side

Jean-Yves Jaulin's Mojhettes au Jambon

"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot’s Diner, a cozy place that serves wonderful breakfasts," writes Kimberly McClain of Harris, Iowa. "The biscuit that came with my meal was baked to perfection. I would drive all the way to Colorado just to go to Dot’s again." This classic recipe produces biscuits with a lovely light texture.

Roasted eggplant spreads and salads come in many variations throughout Greece and are usually embellished with local flavor. In the North, yogurt is often added to the eggplants, for example, throughout the Cyclades, it is the ubiquitous caper and tomato that season this delicious dish.

A stunning vegetarian platter.

For this warm-weather dish, a salsa cruda à la Grec — or uncooked Greek-style sauce — is combined with hot pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers' market or your own backyard.

The easy tomato chutney is adapted from Madhur Jaffrey's cookbook From Curries to Kebabs. Make the chutney and combine it with the green beans about four hours before serving, which allows plenty of time for the beans to soak up the flavors.

The trio of peppers adds nice color to this flavor-packed salad.

Active time: 15 min Start to finish: 30 min

Offer these potatoes alongside pork roast or pan-fried chops.

This recipe can be prepared in 45 minutes or less.

Greens boiled with pork have been part of the southern table since the beginning. Some of the flavorful cooking liquid, called pot likker, is spooned over the greens before serving.

The lemon juice gives these potatoes an appealing fresh taste.

This recipe can be prepared in 45 minutes or less.

This rendition of the traditional southern side dish is served chilled.

This recipe can be prepared in 45 minutes or less but require additional sitting time. These peppers get even better when made ahead because the flavors develop more fully over time.