Red Cabbage

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe originally accompanied epi:recipeLink="101021"Pork Medallions with Mustard Cream Sauce</epi:recipeLink>.

An accompaniment to <epi:recipelink id="13198">Spiced Venison Steaks</epi:recipelink>

My mother always made wonderful side dishes — and made them look so easy. Indeed, they were! A few fresh vegetables, great herbs, a little mustard or vinegar, and kosher salt were all it took for her to make something taste like it came right from the garden. Here's her incredibly simple recipe for coleslaw — a step removed from traditional recipes that are typically bland and smothered in mayonnaise, this slaw is sharp and crunchy and great with salads, roast meats, and sandwiches.

Can be prepared in 45 minutes or less.

Turmeric add color and chilies add heat to this superb side dish. Mound it in the middle of the Vegetable Stir-fry.

Can be prepared in 45 minutes or less.

Favorite Danish ingredients get dressed up in pretty packages for the holidays. Complete the side dish offerings with some oven-roasted potatoes topped with butter and lightly sprinkled with caraway.

This may be an unusual combination of ingredients and flavors for empanadas, but the pairing of cabbage, blue cheese, and walnuts is a classic that makes a wonderful cold-weather dish. While these empanadas would serve as a delicious and hearty vegetarian main course with the addition of rice and beans, I love these flavors with pork.

Ana Garcia of Cuernavaca, Mexico, writes: "My great-grandmother, Josefina, was a highly regarded butcher, and she taught me the communal style of cooking that Mexico is known for. That's one of the reasons I opened my own cooking school, La Villa Bonita — to show others how authentic Mexican cuisine is prepared, as opposed to the usual tacos, burritos, and Tex-Mex dishes." My husband, Robb, and I also run our own restaurant, Reposado. He insisted that we open the place because he thought my recipes deserved a wider audience. At the restaurant I like to experiment — the menu at Reposado is nouvelle Mexican — but at my cooking school I feature more traditional recipes. Working at both places gives me the chance to show off both cooking styles. When beets are cooked as they are in this recipe, they turn a bright fuchsia color. Wear disposable plastic gloves when working with beets. Puree only one or two cups of hot soup at a time, holding the top of the blender firmly to keep it from flying off.

These fresh and pretty wraps fuse three different Asian influences: Chinese stir-fry, Japanese ingredients, and a Vietnamese dipping sauce.

The ultimate Danish holiday dish from chef Torben Jensen of Gråbrødre Torv 21 restaurant.

Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp.

Add canned white tuna (packed in water) for a delicious main course. Can be prepared in 45 minutes or less.

Irish chefs are gifted at making something special out of the simplest ingredients. This pretty side dish is a good example.

This recipe is an accompaniment for Pan-Seared Salmon over Red Cabbage and Onions with Merlot Gastrique. Active time: 30 min Start to finish: 30 min