Sides

Sides

A good dip is hard to resist.

Heaped with bright and juicy blood oranges, briny olives, and flecks of sharp red onion, it’s a luxuriously simple interplay of flavors, textures, and colors with very few ingredients.

Baked butternut squash rubbed with balti spices and filled with salty feta, sweet sun-dried tomatoes and fresh mint. No wonder this is a great veggie dish that is filling and packs a lot of flavor.

If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.

I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.

This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.

We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary.

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    While doing research for his book Pig Tales, author Barry Estabrook visited a farmer in Iowa who raised 150,000 pigs a year. What he saw at this factory farm -- which is the way 97 percent of pigs in the U.S. are raised -- is a far cry from Old MacDonald's.

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Author uncovers Jackson Pollock's hidden recipe collection

Jackson Pollock was famous for creating abstract paint-splattered canvases, but he had a domestic side as well. "He was a man who loved puttering in his garden, gifting his vegetables to his friends, baking loaves of bread and apple pie," says Robyn Lea, author of Dinner with Jackson Pollock.