Cookthink

Pan-Grilled Polenta With Blood Orange Relish

Actual prep time is very quick for this recipe, but it does take a little time for the polenta to cool, so it’s best if you make it ahead of time and then just assemble quickly when you are ready to serve it. Read more about this recipe at Cook & Eat.

Bourbon-Glazed Sweet Potato Tarts

My friend Samantha's grandmother was called Nola. She made these tarts for dinner, they could easily be dessert. When I asked her how she made them, she said she drank half the bottle of bourbon and then started on the sweet potatoes. Read more about these tarts at Adventures in Slaw. This recipe was featured in the Root Source Challenge #11: Bourbon.

Arugula Salad With Lemon And Olive Oil

This simply dressed Italian classic will add peppery brightness to just about any pasta, meat or vegetable dish.

Basic Mashed Potatoes

Using milk results in an earthy flavor; cream imparts a rich sweetness. If these potatoes sound bland, use the minimum amount of butter and cream, and gently stir in up to 1-1/2 cups of grated cheddar or Gruyère cheese while the potatoes are hot. Read more about this recipe at the Washington Post.

Savory Sauteed Cinnamon Apples

This fragrant fall dish is almost dessert-like, but perfect as a side dish to sausage and sauerkraut, or as leftovers with veal. This recipe is part of Andrew Schloss's Sunday Dinners.

Sauteed Escarole With Pine Nuts And Chiles

Experiment with different cooking times if you like -- shorter for a brighter, fresh flavor and longer for a deeper, more complex flavor. Serve alongside grilled pork or lamb, or tossed with pasta and parmesan cheese.

Roasted Waxy Potatoes

This may be our favorite way to cook potatoes. High heat makes them crisp and golden on the outside and pillowy on the inside. Toss them with butter or melted duck fat instead of olive oil for more indulgence. To brighten them up at the end, drizzle them with a little Champagne vinegar.

Roasted New Potatoes With Vinegar And Garlic

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Lentil Salad With Garlic Vinaigrette

Mustard and lentils are a classically good combination (especially alongside pork). Here, the mustard and vinegar together are a great foil to the soft, creamy and earthy lentils. For a nuttier vinaigrette, replace the olive oil with walnut oil, which mixes wonderfully with Champagne vinegar.

Braised Escarole With Bread Crumbs And Parmesan

In this dish, silky, slightly bitter escarole leaves are braised in white wine and finished off with a crunchy, savory bread crumb and parmesan topping. Serve this dish alongside grilled meats or tossed with pasta.

Creamed Corn

Creamed corn is a classic side - sweet and creamy in one, kid-friendly vegetable side. If you like a bit more spice, try mixing in some chili powder or cayenne pepper to taste.

Baby Spinach Salad

This is a clean and simple spinach salad. The rich, earthy taste of the spinach leaves needs little dressing up. Serve this alongside just about any grilled or roasted meat. It's also a delicious base for a fillet of fish.