Side

This salad, or some approximation of it, was on [the Rainbow Room's] menu and my mother loved it and made her own version at home regularly. I do, too. Its ingredients list may sound odd, but this is a combination that not only works but becomes addictive. Don't be alarmed at the amount of vinegar: the astringency of the dressing, against the fulsome oiliness of the nuts and, in turn, nutty sweetness of the carrots, is the whole point.

Cubed and cooked simply with small white onions, Yukon Gold potatoes are combined with crème fraîche and butter while hot.

For best results, make this stuffing with day-old Buttermilk Corn Bread.

Bangkok-style noodles with shrimp, chicken and Thai chilies from Arun's in Chicago.

Choose attractive oval-shaped sweet potatoes for the nicest presentation here.

Active time: 50 min Start to finish: 1 hr

Cremini mushrooms or their mature form, portobellos—or both—can be used in this side dish from Cory Schreiber's new cookbook, Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press).

Serve this zesty salad alongside grilled chili-rubbed chicken or steak, or grilled fish tacos.

A long cooking time for collard greens is a southern tradition. We sliver ours, then sauté them only for 1 minute, which renders them crisp-tender but allows the greens to keep their color and full flavor.

"I dined on the most sumptuous grilled radicchio salad at The Dish Bistro and Wine Bar the last time I was in Tucson," writes Cindy Shafer of Huntington Beach, California. "Please get the recipe — I must have it." Yellow and green beans, and artichoke hearts are grilled along with the radicchio in this recipe. Serve the salad while the vegetables are still warm.

Soaking the red onion in cold water mellows its strong flavor.

The tuna sauce for this salad is based on the Northern Italian tonnato— a summer sauce served over chilled veal roast. You could use light tuna, but white tuna makes the sauce a more attractive color.

This salad is dressed with a red pepper and tomato sauce.