Side Dishes

Having hard-cooked eggs on hand for Easter, once the dyeing and hunting are done, is a perfect excuse to make creamy, rich deviled eggs. 

In an NPR tradition, the Friday before Thanksgiving is the time for Susan Stamberg to share her mother-in-law's weird-sounding – but delicious – recipe for cranberry relish. This year, she's found a real fan: food writer and editor Ruth Reichl. The pair looked over some of the ingredients: sour cream, sugar and horseradish – preferably red horseradish.

This dish stands well on its own, drizzled with extra-virgin olive oil, or with any of the following sauces. Also, some tasters liked spiced versions made with either curry powder or chili powder. Simply stir 2 teaspoons of either spice into the oil before seasoning the cauliflower in step 1.

My style of entertaining has decidedly mellowed over the years. Gone are the days of plated 3-course dinners and a la minute cooking. Now I serve (heavy) hors d’oeuvres followed by a family-style main meal, and everything is cooked in advanced. I’d rather sacrifice a little refinement in favor of enjoying my company.

Not feeling very creative, I decided on Tandoori Lamb. I like it because it’s easy to prepare, but still has a complex flavor that always impresses. Though I’ve made this dish many times for many occasions, no one in this group had had it before. 

Also known as elote, Mexican-style corn on the cob can be boiled first or grilled over hot coals until the kernels are charred and toasty. It’s a dish that began as street food and is now served in good restaurants. The white cheese cotija is at many specialty markets, but you can substitute a dry, crumbly cheese such as feta. Sprinkle with cayenne pepper for a kick of spice, guajillo for smoky notes, or paprika for sweet earthiness. Finish with a spritz of lime to make it pop.

Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, the corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new.