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Green Bean and Tomato Salad

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and...

Author: Pierre Franey

Glazed Carrots With Orange and Ginger

When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots...

Author: Mark Bittman

Green Beans With Ginger and Garlic

Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to...

Author: Julia Moskin

Roasted Asparagus

Roast asparagus this way and it becomes positively juicy. You'd think one pound would be enough for four people, but in my experience the thick stalks - the best kind to use - are really irresistible....

Author: Martha Rose Shulman

Martha Rose Shulman's Roasted Okra

My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven,...

Author: Martha Rose Shulman

Asparagus With Walnuts, Parmesan and Brown Butter

Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme...

Author: Melissa Clark

Basmati Rice With Coconut Milk And Ginger

A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger...

Author: Amanda Hesser

Sautéed Spinach

This is a wonderfully simple, snappy side dish, and it welcomes variations. Try a little lemon zest, sauteed onion or white wine mixed in.

Author: Pierre Franey

Broccoli With Lemon And Garlic

Author: Marian Burros

Fried Chickpeas With Chorizo and Spinach

Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect...

Author: Mark Bittman

Sauteed Spinach With Pine Nuts

Author: Pierre Franey

Couscous With Zucchini

Author: Pierre Franey

Stir Fried Asparagus

Author: Florence Fabricant

Simple Spicy Asparagus in a Wok

Asparagus doesn't have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That's fine for the first week or two of the season,...

Author: David Tanis

Steamed Asparagus

Author: Molly O'Neill

Peas and Mushrooms in Cream

Author: Pierre Franey

Seared Brussels Sprouts

For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don't...

Author: Martha Rose Shulman

Mashed Carrots and Potatoes

Author: Pete Wells

Cucumber and Cilantro Raita

When the season permits, you can change this dish into a jewel-studded pomegranate raita: simply substitute pomegranate seeds for the cucumber and cilantro. In either case remember to add a good pinch...

Author: Nigella Lawson

Asparagus With Fresh Herbs

Author: Moira Hodgson

Crackling Corn Bread

This recipe came to The Times in 2010, part of a Pete Wells's Cooking With Dexter column about Laura Ingalls Wilder. "She also described cooking and eating as attentively and movingly as any author I know,"...

Author: Pete Wells

Corn Off the Cob

Author: Jacques Pepin

Grilled or Roasted Pattypan "Steaks" With Italian Salsa Verde

Cut into thick slices, pattypan squash, which look sort of like small flying saucers, can make a juicy sort of "steak" that could be topped by a pungent sauce. Grill or roast the "steaks" and serve them...

Author: Martha Rose Shulman

Kasha With Mushrooms

Author: Florence Fabricant

Broccoli With Mustard Sauce

Author: Marian Burros

Buttered Green Sugar Snap Peas

Here is an incredibly simple, incredibly fast side dish that makes the most of great ingredients. The flavors are summery, but go equally well in a fall repast.

Author: Pierre Franey

Asparagus With Shallot Butter

Author: Pierre Franey

Grilled Corn, Mexican Style

Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though, that crunchiness is highlighted with a creamy...

Author: Mark Bittman

Crisp Fried Parsnips

Author: Jane Garmey

Caribbean Pineapple Salsa

This salsa makes a great dip for spicy chicken wings, is a tasty garnish for grilled meat or fish and, spooned on a plate, can be used as a bed for cold sliced pork, chicken or duck.

Author: Molly O'Neill

Zucchini With Shallots

This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the...

Author: Pierre Franey

Creamed Cabbage

Author: Moira Hodgson

Basil Garlic Mashed Potatoes

Author: Marian Burros

Okra With Tomatoes And Oregano

Author: Moira Hodgson

Herbed Basmati Rice

Author: Aljean Harmetz

Sliced Carrots and Snow Peas

Author: Pierre Franey

Saffron Rice

Author: Pierre Franey

Brussels Sprouts With Walnuts

Author: Trish Hall

Noodles With Fresh Tomatoes

Author: Pierre Franey

Snow Peas With Sesame Seeds

Author: Pierre Franey

Rice With Raisins and Pine Nuts

Author: Pierre Franey

Grilled Radicchio

Author: Moira Hodgson