Side Dish

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Roasted Potatoes and Asparagus with Lemon-Mustard Dressing

How to roast potatoes with asparagus

Spring is here! Spring is here! Sometimes I feel like Chicken Little. That’s how excited I get about spring and spring food.

And no, the sky is not falling, but it sure feels like my world is changing all around me when it’s no longer pitch black at 5 o’clock.

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Lemony Broccoli Rabe with White Beans

Lemon Broccoli Rabe with White Beans

Years ago, I was with a group of friends talking about the dishes that our mothers made all the time and that became our idea of comfort food. One of the women said that her Italian-American mom made broccoli rabe and cooked it with lots of lemon and white beans.

We all quizzed her like crazy: Was this a dish her grandmother had made, too? (Yes!) Was it a weeknight dish? (Yes!) Did her mom make it for holidays? (Yes!)

We were so intrigued that something bitter, tart, and garlicky would be considered comfort food—the rest of us had been thinking about creamy, toasty, cheese-y things!

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Creamy Potatoes with Cheese and Tomatoes

New Potatoes with Cheese and Tomatoes

This recipe for creamy potatoes with cheese and tomatoes is adapted from one we found in Sunset Magazine years ago, and is inspired by a classic dish in Colombian cooking—papas chorreadas.

Potatoes are boiled in salted water, then smothered in a sauce made with fresh tomatoes, onions, cream, and cheese. So good!

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Shrimp Fried Rice

Shrimp Fried Rice

Do you ever have leftover rice in the fridge? A great way to use it up is to make fried rice! Fried rice works best with chilled leftover rice actually. Fresh rice can fry up a bit mushy. But leftover rice that had a chance to dry out a bit? Perfect for frying.

Pretty much anything can go into fried rice—usually a combination of veggies, beaten egg, and a protein such as the shrimp we are using in this recipe, or chicken, fish, or tofu.

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