Side

Plantains are a staple in Latino cuisine, but mangu, made with green plantains, is a Dominican specialty.

This is a delicious, low-maintenance alternative to traditional risotto.

Try this for breakfast with a side of yogurt or for dessert with gingersnap cookies.

Semolina flour, made from durum wheat, is sometimes labeled "pasta flour."

Active time: 20 min Start to finish: 40 min

Active time: 25 min Start to finish: 30 min

Can be prepared in 45 minutes or less.

"One Saturday morning I came up with this bread recipe, and now my family asks for it all the time," writes Priscilla Unger of Alberta, Canada. "My husband insists on having his first slice while the loaf is still warm from the oven, but I prefer mine toasted and topped with marmalade." The slightly sweet bread is great with butter and preserves.

This side dish goes especially well with grilled or broiled meats.

Beets and potatoes team up in this simple, slightly spicy Ethiopian salad from Meskerem Restaurant in Washington, D.C.

For an attractive presentation, mound the salad on shredded lettuce and garnish with tortilla chips. Warm corn muffins and thickly sliced beefsteak tomatoes round out this substantial menu, and sliced fresh peaches and brown sugar wafers make a nice light dessert.

"Growing up in an Italian-American household meant bread on the table with every meal," says Gina M. Sarti of Malvern, Pennsylvania. "I've continued the family tradition by making my own bread to serve at dinner, although I don't always stick to Italian. These French loaves with a touch of honey are great with just about any dish, especially soups."

Braising the cabbage in cider gives it a light but distinct apple flavor.