Sides

Sides

The classic accents of briny olives and tart oranges balance the mellow sweetness of fennel when it is cooked until fork-tender.

Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.

This was my first taste of the south of France.

Don’t let summer get away from you without trying this. Then again, it is pretty swell in winter, too.

This recipe makes a great main course, sort of like a well-dressed, warm lentil salad.

Thickly sliced eggplant brushed with a glossy pomegranate olive oil coating and broiled brings out an alluring, mouthwatering shade of mahogany.

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