Side dishes

1½ hours. 4 to 6 servings Olive oil 3 large zucchini (about ¾ pound each) Salt 1 onion, diced 3 Italian sausages, removed from casing and crumbled 1/2 cup white wine 1 1/2 ounces Parmigiano-Reggiano, grated (about ¾ cup), divided Freshly ground black pepper 1/3 cup fresh bread crumbs 1 egg, lightly beaten 2 cloves garlic, minced 3 cups chopped tomatoes, fresh or canned 2 tablespoons capers, rinsed 1.

1½ hours. 4 to 6 servings 1/4 cup farro Salt Olive oil 3 large zucchini (about ¾ pound each) Salt 1 onion, chopped 1 red bell pepper, cored, seeded and diced 1/4 cup chopped basil, plus more for topping 1/4 pound mushrooms, chopped 3 cloves garlic, minced 1/4 teaspoon red pepper flakes 1/2 cup white wine 1/4 cup pine nuts 1/2 cup crumbled feta, plus more for topping 1 cup water 1.

1 hour, plus cooling time. 10 servings 1/4 cup medium-grain rice, such as baldo, well washed 1 lemon 15 large artichokes 1 1/4 cups (300 milliliters) extra-virgin olive oil, plus more for drizzling 1 onion, very finely diced into 1/8-inch pieces Salt and freshly ground pepper 12 to 15 cloves garlic, chopped or thinly sliced, divided Leaves from one bunch parsley, chopped 1.

30 minutes.

Pomegranate sabrina 1 hour, plus rising and cooling times.

This Israeli couscous is tangy and refreshing with hints of Morocco. Make it ahead, so the flavors have time to blend.

1½ hours.

30 minutes, plus cooling time.

Bulgur pilaf with asparagus, mushrooms and tarragon 2 hours.

1 hour.

Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast.

Total time: 1 hour, 10 minutes Servings: 6 as appetizer, 4 as main course.

Mejadra Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: Adapted from “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi. 1 1/3 cups (8¾ ounces) green or brown lentils 4 onions (1½ pounds before peeling) 3 tablespoons flour Salt and pepper About 1 cup sunflower oil, more as needed 2 teaspoons cumin seeds 1 1/2 tablespoons coriander seeds 1 cup (7 ounces) basmati rice 2 tablespoons olive oil 1/2 teaspoon ground turmeric 1 1/2 teaspoons ground allspice 1 1/2 teaspoons ground cinnamon 1 teaspoon sugar About 1½ cups (350 milliliters) water 1.

Total time: 50 minutes Servings: 6 1 1/2 pounds butternut squash Olive oil 1/4 teaspoon ground cumin Salt and freshly ground black pepper 1 cup lentils 1 1/2 teaspoons red wine vinegar, plus more to taste 2 tablespoons olive oil 1 carrot, diced small 1 rib celery, diced small 1/2 onion, diced small 1/4 teaspoon dried red pepper flakes 1/2 pound chopped kale, about 6 cups 1 clove garlic, minced 1.

Polenta gratin with pancetta and tomato sauce Total time: 1 hour, 15 minutes Servings: 6 as an appetizer, 4 as a main course Note: The polenta technique comes from Golden Pheasant polenta. 1 cup polenta 4 cups water Salt 2 tablespoons butter 2 tablespoons olive oil 1/4 pound pancetta, cut in ½-inch cubes 1/2 cup diced onion 1/4 cup diced carrot 2 tablespoons diced celery 3 cloves garlic, minced 2 cups chopped tomatoes, with their juice Salt and freshly ground black pepper 1 ounce grated Parmigiano-Reggiano 1.

20 minutes.

Total time: 40 minutes, plus soaking time for the spinach Servings: 3 Note: This is a heavenly light salad that allows you to enjoy the aromatic flavor of dashi.

A recipe from Cleo in Hollywood gives Brussels sprouts a deep-fried twist.

Total time: 50 minutes Servings: 4 Note: You can cook the cabbage and onion mixture ahead and keep it in a covered container in the refrigerator for up to 2 days.

How to make the flavorful RockSugar festive rice.

Total time: 15 minutes Servings: 12 1/2 cup walnuts (about 2 ounces), plus walnut halves for garnish if desired 1/2 cup almonds (about 2 ounces) 8 ounces pitted dates (about 1½ cups), cut into chunks 3 tablespoons sweet or dry red wine, or red grape juice, plus more as needed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger About 4 pinches of ground cloves About 2 pinches of freshly ground black pepper (optional) 2 apples, such as Fuji or Gala (total about 12 ounces), peeled, coarsely grated (about 1½ cups) Matzo (for serving) 1.

Total time: 1 hour, 45 minutes, plus baking and cooling times Servings: 6 to 8 Note: If your family does not serve peas on Passover, substitute ½ cup additional broccoli. 2 1/2 pounds boiling potatoes (about 7 medium-large), preferably yellow-fleshed Salt Pinch of saffron threads, crushed (about 1/8 teaspoon) 5 tablespoons extra virgin olive oil, divided 2 large onions (total about 1 pound), chopped (about 3 2/3 cups) 6 ounces small mushrooms, halved through stems, then quartered (about 3¼ cups pieces) 1/2 teaspoon ground pepper, plus additional freshly ground pepper to taste 1 1/8 teaspoons paprika, divided 1 large carrot (about 4 ounces), quartered lengthwise, sliced ¼-inch thick to form dice (about 1 cup diced) 1/2 cup diced broccoli (about 1½ ounces), including tiny florets and diced stems (diced into roughly ¼-inch pieces) 1/2 cup fresh shelled peas (from about 6 ounces of pods) or frozen peas 4 eggs plus 1 finely diced hard-boiled egg, divided 1/2 cup chopped Italian parsley, or parsley mixed with cilantro 1.

Total time: 25 minutes, plus 1½ to 2 days setting and draining times Servings: This makes a generous cup of quark. 2 cups whole milk 1/2 cup cultured buttermilk 1.

Dear SOS: We’ve just returned from a trip to Chicago, and I tell you, we were there for just five days, but we were at the Purple Pig three times.

Total time: 40 minutes Servings: 4 Note: Adapted from Alain Passard’s “The Art of Cooking With Vegetables” 1/4 cup salted butter Leaves from 4 sprigs fresh sage 3 cloves of garlic, lightly smashed and peeled 2 pounds fingerling potatoes Fleur de sel or salt of your choice 1.

Total time: 45 minutes, plus cooling time for the beets Servings: 4 Note: Adapted from Alain Passard’s “The Art of Cooking With Vegetables” 4 beets 3 tablespoons butter 3/4 pound blackberries 1 tablespoon soy sauce 1 tablespoon balsamic vinegar Leaves from 4 sprigs purple basil (or green), coarsely cut 1 1/2 cups whole milk Fleur de sel or salt of your choice Flowers from a sprig of lavender 1.

Total time: 1 hour, plus 1 hour cooling time for the artichokes Servings: 4 Note: Adapted from Alain Passard’s “The Art of Cooking with Vegetables” 4 medium artichokes with tightly packed leaves 12 large fresh (not dried) bay leaves 6 to 8 tablespoons olive oil Juice of 1 lime Fleur de sel or salt of your choice 1.

Dear SOS: I’d love to get the recipe for goat cheese bread pudding from Nopa in San Francisco.

Zucchini and manouri fritters Total time: 1 hour Servings: 4 Note: Adapted from a recipe first published in the Guardian newspaper in Britain. 1 cup crème fraîche 2 tablespoons coarsely chopped cilantro 1 1/2 teaspoons ground cardamom, divided 2 teaspoons sunflower oil, plus extra for frying Grated zest of 3 limes and juice of one, divided 3 zucchini (about 1 1/3 pounds) Salt and pepper 2 small shallots, finely chopped 2 cloves garlic, crushed About ½ cup (2.11 ounces) self-rising flour, or as needed 2 large eggs 2 teaspoons ground coriander 5 1/3 ounces (150 grams) manouri cheese (or feta if unavailable), crumbled 1.

Total time: 40 minutes Servings: 8 Note: This is a lighter version of what’s usually a decadent dish.

Total time: 45 minutes Servings: 4 Note: The word “quelite” in Mexico means any native green with tender leaves.

Total time: 20 minutes Servings: This makes about 3 cups mushrooms Note: Epazote, an herb, is generally available at Mexican and Latin markets. 2 tablespoons vegetable oil 1 heaping cup chopped white onion 2 cloves garlic 1 pound oyster mushrooms, shredded into strips 2 stalks epazote, or about 16 leaves, chopped Salt Tortillas, for serving 1.

Zucchini tian Total time: 30 minutes, plus 1 to 1 1/2 hours baking time Servings: 6 1 large onion Olive oil 3 cloves garlic, minced Salt 2 tablespoons slivered basil leaves 2 zucchini, cut into 1/4-inch rounds 16 to 20 cherry tomatoes, quartered 3 tablespoons slivered, pitted black olives Freshly ground black pepper 4 ounces fresh goat cheese 1.

Woven zucchini with fresh goat cheese Total time: 20 minutes, plus draining time for the zucchini Servings: 4 3 to 4 (6- to 7-inch) zucchini Salt Olive oil 1/2 clove garlic, minced 1 tablespoon lemon juice 10 to 12 cherry tomatoes 8 ounces fresh goat cheese 1 teaspoon dried oregano (preferably Sicilian) 6 leaves fresh basil 1.

Zucchini fritters Total time: 30 minutes, plus draining time for the shredded zucchini Servings: Makes 8 fritters 1 pound zucchini Salt 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 green onion, chopped, green part only 1/2 to 3/4 teaspoon minced jalapeño 2 tablespoons flour 1 egg, beaten Olive oil Greek-style yogurt 1.

Smashed fries Total time: 1 hour Servings: 6 to 8 Note: For additional flavor, substitute duck fat, lard or bacon fat for the frying oil.

Total time: 20 minutes Servings: 6 1 pound (2½ cups) couscous 1 teaspoon salt 6 tablespoons extra virgin olive oil, divided 2 cups boiling water 6 tablespoons hot broth Additional broth, soup or stew (for serving) 1.

Total time: About 1½ hours Servings: 6 servings 1 pound (2½ cups) couscous 1/2 cup water, plus water for steaming 1 teaspoon salt 6 tablespoons extra virgin olive oil, or to taste 6 tablespoons hot broth Additional broth, soup or stew (for serving) 1.

Total time: 2½ hours Servings: 6 as appetizer or side dish Note: Since fresh black-eyed peas are time-consuming to shell, I serve a small amount separately to be added to each portion.

Total time: 1 hour Servings: 6 as garnish Note: In the homes of Jews from North Africa, this mixture of browned onions, dried fruit and fried almonds is popular for festive occasions as a garnish for couscous or rice.

Couscous with seven blessed vegetables Total time: 3 hours, 45 minutes (plus 2½ hours cooking time for the dried chickpeas if using) Servings: 6 Note: This recipe includes vegetables baked with sugar and cinnamon.

Total time: 30 minutes Servings: 4 Note: Adapted from “Seamus Mullen’s Hero Food.”

Total time: 1 hour, plus 1 to 2 hours soaking time Servings: 6 to 8 Note: Adapted from a recipe by Yotam Ottolenghi in the Guardian newspaper, based on his adaptation of a recipe from Claudia Roden’s “A Book of Middle Eastern Food.” 3 cups basmati rice 4 tablespoons plus ½ teaspoon salt, divided 1/2 cup butter, divided 3/4 cup roughly chopped, skin-on almonds 5 medjool dates, roughly chopped (about 1/3 cup) 1/2 teaspoon white pepper 1/4 teaspoon saffron threads soaked in 2 tablespoons hot water 1.

Oven-roasted grapes Total time: 15 minutes, plus 2 to 3 hours roasting time Servings: 8 to 16 Note: This is a wonderful accompaniment for cheeses, other fruits and even over ice cream.

Total time: 1½ hours, plus 1 to 2 hours soaking time for the rice Servings: 4 to 6 Note: Adapted from Özcan Ozan’s “The Sultan’s Kitchen.”

Pig ear terrine Total time: 1 hour, 50 minutes, plus chilling time for the terrine Servings: 20 to 24 Note: This recipe requires a pressure cooker able to cook at 15 PSI (pounds per square inch) as well as a terrine mold and a piece of cardboard cut to fit the dimensions of the top of the terrine.

Total time: 2 hours, 20 minutes, plus chilling time for the dough Servings: 8 to 10 Note: Adapted from Quinn and Karen Hatfield.

Mom Parsons’ cranberries Total Time: 15 minutes, plus 1 to 3 days chilling time 3 cloves 3 allspice berries 2 (3-inch) cinnamon sticks 1 1/2 cups sugar 3/4 cup water 1 (12-ounce) bag fresh cranberries Grated zest of 1 orange 1.

Total time: 25 minutes Servings: Makes a generous 1½ quarts Note: Adapted from Quinn and Karen Hatfield.

Total time: 1 hour, 10 minutes, plus cooling time Servings: 10 Note: Adapted from Quinn and Karen Hatfield.

Total time: 2 hours Servings: 6 to 8 Note: Serve the kugel with sour cream or extra virgin olive oil. 2 1/2 pounds baking potatoes (about 8), scrubbed, unpeeled Salt and freshly ground pepper 4 tablespoons extra virgin olive oil, divided 2 onions, chopped (3 cups chopped) 5 cloves garlic, finely chopped (5 teaspoons) 1 1/3 cups sour cream, divided 1/2 teaspoon freshly grated nutmeg, or to taste, divided Cayenne pepper to taste 2 large eggs, beaten 1/3 cup grated Parmesan cheese Paprika for sprinkling 1.

Swiss chard with golden raisins and lemon bread crumbs Total time: 50 minutes Servings: 4 as main course, 6 as side dish Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Dear SOS: A large group of us descended from the higher elevations of the Cuyamaca Mountains in San Diego County, a little grungy from camping and hiking.

Total time: 35 minutes Servings: 4 to 6 Note: Adapted from A.P.P.L.E.

There are two secrets to preparing this recipe by Russ Parsons.

Pumpkin shows up on the Thanksgiving table in so many guises.

Potato latkes with feta cheese and two onions Total time: 50 minutes Servings: Makes 1½ to 2 dozen latkes 2 pounds baking potatoes 1/2 cup boiling water 2 tablespoons extra virgin olive oil, plus extra olive oil (or an olive oil/canola blend) for frying 1 1/2 cups finely chopped red onion 2 green onions, chopped 2 to 4 tablespoons unbleached all-purpose flour, potato flour or tapioca flour 5 1/2 ounces feta cheese (about 1/2 cup), finely crumbled 1 egg Salt and pepper 1.

Charred tomato and smoked paprika give this side a delicious zing.

Total time: 3 hours, 40 minutes plus soaking time for the beans 6 to 8 Note: Adapted from Pulquería las Duelistas in id=”PLGEO100100602011284”>Mexico City.

Sweet rice Total time: 55 minutes, plus soaking time Servings: 6 Note: My grandma uses Sho-Chiku-Bai brand sweet rice.

45 minutes. 6 to 8 servings 3 salted anchovies (6 fillets) 6 cloves garlic 1 cup olive oil, plus more if necessary 2 large (1½ to 1¾ pounds) round eggplants 2 long branches fresh rosemary Salt 1.

Dear SOS: I’d love to get the recipe for the couscous at Hillstone (formerly Houston’s) in Santa Monica.

Mac ‘n’ cheese with soubise Total time: 1½ hours Servings: 6 Note: Adapted from Michael Ruhlman’s “Ruhlman’s Twenty.”

Green pancakes with lime butter Total time: 45 minutes, plus chilling time for the butter Servings: 4 Note: Adapted from “Plenty” by Yotam Ottolenghi.

Spicy Moroccan carrot salad Total time: 45 minutes, plus cooling time Servings: 4 Note: Adapted from “Plenty” by Yotam Ottolenghi.

From ‘The Mozza Cookbook’