Made with lots of herbs and only a bit of bulgur, this tabbouleh is dominated in a good way by parsley, mint, tomatoes, and onions.
Tender potatoes, onions, green peppers, and red peppers are slowly cooked in butter until crisp and golden brown. Chili powder adds the right amount of spice.
This little number pairs pork with prunes and sourdough for a sorta savory, sorta sweet stuffing that goes spectacularly with the holiday turkey.
Okra, a staple of Southern cooking, is given the French treatment at the hands of Jacques Pepin. Lightly sauteed and tossed in butter, it’s a great side.
Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.
Some recipes are sooooooooooo ridiculously crammed full of flavor, you may not even notice the relative lack of meat. This is one of those recipes.
Fava beans, Portuguese style. We gotta say, it’s worth all the shelling to get at those beans. Swear.
Few vegetable combinations are more natural or French than green beans and new potatoes. Ooh la la.
Tahini is the base for this Mediterranean dip made of leafy greens. Paula Wolfert chooses her greens by season and availability.
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
If you’re looking for a lively dish, this is not it. Rather, it contains hints of Tuscany here and there in a subdued fashion.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail