I love cucumber salads. This water-rich vegetable makes a great guilt-free snack because of its crunch. It’s also a refreshing side. Much of a cucumber’s nutrition is in its skin, so I leave it on here.
My children call out for this as soon as they see new potatoes coming in from the garden.
Extremely charred broccoli makes for such a great salad. I dream of the burnt broccoli salad from Superiority Burger in the East Village. Brooks Headley, the chef, is really a vegetable wizard; he always comes up with the most brilliant combinations that are so unique, and just work so well. Nothing could be more perfect than that salad, but this plays with some of the sweet, spicy, salty, charred flavors that I love so much about that dish.
This is a remake of my mama’s recipe. The southern way, the traditional way, the way my mama made hers is with sour cream, and then she would cut blocks of cheese into it and add lotsa pepper plus paprika for color.
One reason this recipe here is so sopped up is it’s layered with a rich egg custard and lots and lots of cheese. It’s the cheese that has the !ava, hunny! And it doesn’t matter what cheese you use. Grate up what’s in the fridge and mix ’em together for a pasta party! Cheddar, sharp cheddar, Gruyère, Swiss, Parmesan . . . they all like to play together!
While I make my mac in a big, deep cast-iron skillet, you can use a big casserole dish or a couple smaller ones to bake yours. Just know that your cookin’ time will be different and depend on how deep you’ve got yours layered.
Serves 3 or 4
Serves 2 to 4 as a side dish
Tamarind chutney is one of the best uses of tamarind on the planet! A favorite condiment for Indian snacks and street food, this chutney showcases the fruit’s date-like depth and tangy acidity, and balances them with brown sugar sweetness and the woody flavors of ginger and cumin. For all that complex flavor, it’s actually very easy to make and it keeps a long time. It’s a fantastic accompaniment to crispy fried food, but it’s also terrific drizzled over roasted vegetables.
THIS IS THE ULTIMATE mashed potato side dish, with just a hint of smoky cheese and savory onion. I’ve used the smoked Gouda cheese sparingly so it’s not overpowering, but it truly makes these potatoes great. These mashers are fantastic on their own; with an extra pat of butter; with Thanksgiving turkey gravy; on the side of my Pot Roast, grilled steak, or chicken; and with Easter ham. Consider halving the recipe for a smaller, weeknight meal.
A sweet-and-sour symmetry is inherent in my style of cooking. If it isn’t expressed through actual components of a dish, it’s delivered via side bowls or ramekins. Okra chow-chow has become one of my favorite media for attaining culinary harmony. And considering that okra is integral to Southern cuisine and agriculture, it’s also one of the clearest examples of two food cultures existing side by side and the ways they intersect. Serve okra chow-chow alongside scrapple (as I so often do), and you could consider this dish the poster child of Amish soul food.
You’d never guess you can create such lushness from opening three cans. Cinnamon and cloves with beans make an uncommon blend, but one that turns the beans sweet and fragrant. This was Sally’s first grown-up recipe, the remains of her obligatory vegetarian phase in college. These beans are what she craves when she’s tired, what she makes when she comes home from a trip and the cupboard is bare, and when she suddenly has seven children for dinner instead of two. The beans make a sublime burrito. Dip tortilla chips or stovetop-grilled whole wheat tortillas into them, and be sure to pass hot sauce and grated cheese at the table.