Side

After cooking the onion rings, keep them warm in a 200°F oven while you finish the remaining batches.

Water or stock can be substituted for any or all of the milk, but milk makes a creamier polenta.

Yuca is a starchy root with tough, brown skin, crisp, white flesh, and a mild flavor. It is also known as cassava.

The secret to cooking okra to a crisp-tender texture is a very hot skillet.

For a garnish, sauté a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

Set out the sour cream, cheese, and corn, and let each person fix his own.

To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

Use a citrus reamer, juicer, or press to extract the pomegranate juice.

An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.

Baby spinach is easy to find—either loose at farmers’ markets or prewashed and bagged at supermarkets. If possible, get the curly-leaf (crinkled) type, as it doesn’t shrink as much during cooking as the flat-leaf variety does.

Ratatouille is very versatile. It works equally well as a main course or side dish, and can be served hot, cold, or at room temperature. You can refrigerate it, covered, up to 3 days.