Side

It’s unusual to give a bean dish an Asian spin, but the balance of colors, textures, and flavors in this dish work very well indeed. Its flavors are modeled on those used with adzuki beans, small red beans used in Japanese cuisine.

This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.

Juicy orange sections and mint add a surprising twist to this hearty dish of black and white beans.

Curry-scented chickpeas perch prettily atop a bed of chutney-flavored bulgur, making for a highly appealing grain and legume combination.

This may be too light to serve as a meal’s centerpiece, but it’s perfect for pairing with a dish of equal heft, like a bean or legume dish or a main dish salad. I’ve also enjoyed leftovers of this served cold in a wrap with shredded lettuce and sliced tomatoes.

This is inspired by mujaddarah, a traditional Middle Eastern dish that is sometimes made with rice, and sometimes with cracked wheat. The grain is combined with lentils and lots of onions browned in olive oil. Even in its basic form, it’s delicious. Since we save some time by cooking (rather than soaking) the bulgur, I like to dress up this classic with the nontraditional but tasty additions of scallions and raisins.

Here’s a tasty and speedy side dish my family loves. It’s a good accompaniment to bean dishes, and is a nice change of pace from potatoes or rice.

What’s not to love about quinoa? It’s a powerhouse of nutrients, it cooks in fifteen minutes, and its pleasantly offbeat flavor is most appealing. I try to use it often, and this quick preparation is the one I turn to the most. If you have time, use lightly cooked fresh corn kernels (from three medium ears) instead of frozen.

Here’s a delicious, substantial grain dish that’s ready in minutes, leaving you plenty of time to build a meal around it.

Colorful and luscious, this Thai restaurant classic can easily be made at home.

A classic Spanish dish, this is a great choice when you want something easy and hearty. Briny olives perk up the mellow flavor of brown rice and beans.

If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans.

Oh, how I adore this soup, which I discovered at The Bakery in New Paltz, New York. A simple Italian classic, this soup has a number of variations, but I find there’s no need to dress up the basic formula. Escarole is a sturdy green that’s too tough for many salads, but it cooks quickly and, combined with cannellini beans, gives an almost buttery scent and flavor to the soup.

This recipe is a perfect way to use day-old or store-bought croissants.

This bread is also delicious garnished with fresh marjoram or oregano; coarsely chop one-quarter cup herbs, then sprinkle over baked bread.

These pastries would be delicious with a cup of tea in the afternoon.

Using canned apricots instead of fresh allows you to make these breakfast pastries year-round. Choose the prettiest halves and reserve the rest for another use.

Use the best-quality chocolate you can find for this recipe; some of our favorites are Valrhona, Callebaut, and Scharffen Berger.

If using dry yeast instead of fresh, heat the milk to about 110°F, then stir in the yeast to dissolve. Let stand until foamy, about five minutes, and proceed with the recipe. The dough can be made ahead through all of the turns and frozen for up to three months; before using, defrost the dough in the refrigerator for twenty-four hours. After baking, Croissants are best eaten within six hours.