Cookthink

These light, rich rolls are baked in muffin tins, which eliminates the skill and time normally needed for shaping rolls. They don’t require kneading, either, because the long, slow first rise develops both the gluten and the appealing yeasty flavor. Read more about this recipe at the Washington Post.

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.

French Fries

Frying stuff is such a pain, but every once in a while, if you’re willing to sacrifice an entire bottle of oil in one go, it’s deliciously rewarding to make homemade fries. Read more about this recipe at VeganYumYum.

Home Fries

My grandfather used to make home fries to serve with fried chicken thighs. He always made them using sliced raw potatoes, and I do too -- because they keep their shape well and cook evenly. Read more about this recipe at Coconut & Lime.

Quick Braised Brussels Sprouts

Sauteeing the Brussels sprouts creates a flavorful crust, but then the quick braise softens them without allowing soggyness.

Hearts Of Romaine Salad With Lemon-Parsley Vinaigrette

Romaine is great for salads because it is so crunchy and juicy at the same time, and still has a bright green flavor. We dress it up with a simple lemon vinaigrette, which would really work on any salad.

Blanched and Buttered Carrots

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."

Three-Bean Salad With Quinoa

Chip adapted this three-bean salad from a recipe Elizabeth found in Cooking Light magazine. The original used bulgur, but this recipe calls for quinoa. The dish is a hearty side or a main course for a summer evening. You can read more about this recipe at the Cookthink blog.

Green Onion Beer Bread

If you are a little scared of baking with yeast, this is a great first bread to make. It is impossible to mess up and requires no kneading, and you can have it in the oven as soon as it is done preheating. Read more about this recipe at Coconut & Lime.