Side

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Balsamic vinegar is boiled with a bit of sugar until they form a luscious syrup to drizzle over the potatoes and veal.

The following soup can be made with any variety of pumpkin except the traditional jack-o-lantern variety, which is too watery and lacks flavor. Apple Schnitz, time-honored Pennsylvania Dutch preserved apples, make a healthy snack as well as a novel garnish.

This recipe can be prepared in 45 minutes or less. Though detested on lawns, dandelions are now cultivated commercially and are widely available at farmers markets and supermarkets. Great additions to this salad are red onion and shaved Parmesan.

This recipe can be prepared in 45 minutes or less. This peperonata would also be delicious tossed with pasta and the small balls of mozzarella called bocconcini—and as a condiment on sandwiches.

Serve this side dish with any roasted meat, such as ham, turkey, or roast beef.

Jeanne Thiel Kelley, Bon Appétit contributing editor, says, "My dad makes a great stuffing that has sweet Italian sausage in it. I used to love going with him to get the sausage from Pumas Italian market in Los Angeles. I would pick out a new cookie and come home with a shape of pasta I had never seen before. These days, I don't always get to celebrate Thanksgiving with my parents, so rather than make a wanna-be version of Dad's stuffing, I developed this one, which is pretty darn good."

Active time: 15 min Start to finish: 15 min.

Here's a versatile recipe that works well as an appetizer or a side dish.

Right now is the absolute peak of tomato season, and this attractive salad is an excellent way to show off the crop.

Cold steak from last weekend's cookout would taste great sliced and laid over this salad.

(Cake aux Olives) This version of cake originated in Provence, where olives, basil, and garlic create a harmonious triumvirate. Here they combine with roasted red bell peppers and Parmesan cheese to create a bread that is gutsy, aromatic, and lovely to look at. Serve this as an appetizer, in tandem with fresh goat’s- or cow’s- milk cheese, or even lightly toasted with a poached egg on top.

(Purée de Pommes de Terre, de Topinambours, et de Céleri-rave) At the market in Le Neubourg, not far from where I live in Normandy, each Wednesday farmers bring out their produce in a panoply that directly mirrors the seasons. This dish, which I make with vegetables from that market, is a celebration of fall. Farmers in Le Neubourg are really mostly market gardeners or truck farmers, or maraîchers. They and others like them are the backbone of the French agricultural system, providing from their small plots the best and the freshest produce in the country. Because they are small and sell direct, they can grow a wide variety of vegetables, which is why I can find Jerusalem artichokes alongside potatoes and celery root, dandelion greens, and wild mushrooms gathered in the surrounding woods. Though the vegetables in this dish are unglamorous, the balance here is luscious, rich, and satisfying.