Side

Oyster stuffing is more traditionally associated with the New England states, but this one teams the shellfish (also common to Pacific waters) with a classic ingredient from Northern California—sourdough bread. It's an outstanding rendition of an old-fashioned stuffing.

(Greek Cucumber and Yogurt Salad)

Maple syrup was used by the Ojibwa tribe for roasting wild game. Here it goes into a terrific side dish that includes squash, another Native American staple.

These lightly baked tomatoes are served with brunch at Sarabeth's restaurant in New York.

The dressing gets its beautiful color and smooth texture from pureed mango.

In this recipe, applesauce is used instead of butter to cut back on the fat.

(Wheat Berry Salad with Tomatoes, Tuna, and Capers) Kamut, a strain of wheat said to date back to ancient Egypt and now widely available in health-food stores, is a good substitute for Sicilian durum wheat. It is very similar in taste and texture when cooked. Spelt, though a bit chewier, is also acceptable. It too is available in health-food stores.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Freshly picked greens and herbs are essential to cooking in the Apulia region of Italy. Their assertive, often bitter flavor enriches many a modest dish. Here, a just-cooked tomato sauce is enlivened with the peppery taste of arugula.