Side

When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.

This simple and elegant starter is excellent with Sauvignon Blanc.

Pressing potatoes through a food mill or ricer gives them a fabulous texture. But they're just as delicious simply mashed.

This recipe was created to accompany Herb-coated Lamb with Port-Red Wine Sauce .

Scrambled eggs are a nice idea to round out the main course for this side dish.

Usher in the zucchini season with these neat little vessels. They're tender and moist with a pungent, crunchy top. You might also attract a few young children to zucchini in the process. Let them sprinkle on the cheese and this may actually interest them in eating the final result.

Hazelnuts and wild mushrooms - popular ingredients from Oregon and Washington - add terrific flavor and texture to this sophisticated stuffing.

(TIAN DE POIVRONS ET D'AUBERGINES AUX ANCHOIS) This can be served hot or at room temperature, making it a good partner for roasted meats and fish or sandwiches. If you're not an anchovy fan, leave them out—the tian will still be great.

You may use leftover grilled flank steak to create this salad. Can be prepared in 45 minutes or less.

This recipe was created to accompany Crown Roast of Lamb . Can be prepared in 45 minutes or less.

Baby artichokes are much easier to prepare than the large ones, as they can be eaten choke and all. For ease of serving, these vegetables may be tossed with the roasted potatoes (see Green Olive, Lemon and Garlic-Roasted Leg of Lamb with Potatoes and Pan Gravy ) for a delicious all-in-one side dish.

Many southerners object to the practice of adding sugar to corn bread, but associate food editor Alexis Touchet, who grew up in Louisiana, is all for it. Sugar, in fact, is listed as an optional ingredient in the recipe for "pain de maïs nonpareil" in The Picayune's Creole Cook Book, first published in 1901. It's important here that your cast-iron skillet is well seasoned and thoroughly preheated—you want the batter to sizzle when you pour it in.

Active time: 10 min Start to finish: 1 hr (includes cooling)