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RecipeHerbed Ricotta Polenta
Creamy-sweet ricotta and tender summer herbs give this polenta a sunny flavor profile, making it an excellent match for a simple roast chicken or seared steaks.
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RecipeLinguine with Roasted Asparagus and Almond Pesto
Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily;…
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RecipePolenta with Goat Cheese & Fresh Sage
This makes a great side dish for roast lamb, chicken, or pork. Or serve it as a main course topped with some tomato sauce or roasted vegetables.
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RecipeSweet-and-Sour Pickled Carrots and Fennel
In this somewhat unusual combination, crunchy carrots take on the lovely flavor of fennel. Use a mix of colored carrots—gold, orange, and red—if you can find them. The darker ones…
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RecipeMushroom Salad with Lemon, Thyme, and Parmigiano
Make this delicious yet simple salad just before serving, since the longer the mushrooms marinate, the more liquid they’ll release. Pair with roast chicken or broiled steak.
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RecipeSweet Wine & Honey Roasted Pears
If you want to get fancy, you can top the pears with ice cream, Devon cream, crème fraîche or mascarpone, but plain old heavy cream is awfully good, and has…
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RecipePan-Fried Polenta with Mushrooms
Pan-frying squares of leftover polenta is a delicious way to transform the classic, comforting side dish. This version, topped with a sauté of mixed mushrooms, can be a first course…
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RecipeBeluga Lentils with Ruby Chard
One look at this stunning side dish, and you can see why these elegant legumes are also called caviar lentils. Serve with braised beef, lamb, or roast chicken.
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RecipeSweet-and-Sour Pickled Beets with Spring Onions
These beautiful magenta pickles, spiced with juniper, clove, bay leaf, and cinnamon, are delicious alongside simple roast chicken or fish. Spring onions will lend a mild onion flavor, while scallions…
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RecipeSlow-Cooked Swiss Chard and Potatoes
This classic side dish hails from Abruzzo. I grew up eating it and still make it often because it’s so soothingly good. I love it as a side to roast…
