Side

A bit of planning ahead makes preparing weeknight dinners a breeze. Use the extra chicken from Roast Chicken and Parsnips with Swiss Chard (page 149) in one of the recipes below.

Cauliflower topped with brown butter and bread crumbs is a classic French dish; here the same components (plus sage, often used to flavor brown butter) combine to produce a delicious pasta sauce.

Quickly wilted arugula, canned beans, and toasted walnuts add heft to this vegetarian main course. Try spinach in place of arugula and pine nuts instead of walnuts.

Full of fiery red-pepper flakes and salty capers, olives, and anchovy fillets, this tomato-based sauce is a lively alternative to a traditional marinara. Tossing the cooked pasta with the sauce in the skillet helps coat the strands.

The delicious sauce on this pasta doesn’t require cooking—just a few seconds in the food processor. For the very best flavor, don’t skip the step of toasting the walnuts.

Serve this rich, velvety dip with crostini (page 365), breadsticks, or crackers. Or try it as a delectable accompaniment for roast chicken or pork.

This tangy relish is very versatile; try it as a spur-of-the-moment starter with crostini (page 365), or as a quick pasta sauce or sandwich spread. It can also be spooned over broiled white fish, such as flounder or tilapia.

Soaking the strata overnight in the refrigerator before baking will make it even creamier—and reduce prep time in the morning. To test for doneness, pierce center of strata with a sharp knife; it should feel firm and the knife should come out clean.

A mixture of jam and cream cheese produces a pleasantly creamy and not-too-sweet filling. Feel free to swap other flavors of jam for the apricot used here, or fresh berries for the tropical fruit salad.

The key to these ultra-moist pancakes is cottage cheese in the batter; using only egg whites keeps them light. Homemade rhubarb compote is a tart topping; you could serve the pancakes with maple syrup, apple butter, or fresh fruit instead.

USING ROASTED PARSNIP PUREE as a base and adding a few fresh herbs results in rich but still light and flavorful biscuits.

THIS LONGTIME PASTA & CO FAVORITE crosses a pretzel with a breadstick. (The word brezel is German for “breadstick.”) Flagship and Just Jack cheeses give the breadsticks a creamy flavor, but you can substitute Gruyère, Cheddar, or Parmesan. Don’t let the thought of making dough intimidate you; it’s easy to get the hang of and worth the effort. You can, however, use pre-made pizza dough; 2 pounds of dough will make 10 breadsticks.

THESE CINNAMON BUNS WERE INSPIRED BY the Magic Bakery Café on Whidbey Island, a small island north of Seattle, known for its handmade baked goods. Waking up to the aroma of freshly baked buns is guaranteed to start your weekend on the right note. Adding the potato to the dough results in a very light and moist bun. If you prefer your sugar later in the day, serve the buns as a dessert with Three-Citrus Honey-Butter Syrup (page 218) drizzled over the top.

A BUCKLE IS AN AMERICAN COFFEE CAKE, and this sweet and moist version is a nice departure from muffins. Use fresh, juicy blueberries in the summer for a true blueberry flavor.

LIGHT ENOUGH TO BE SERVED AS a casual breakfast dish but hearty enough to accompany a New York steak, these latkes have a crunchy, savory flavor due to two techniques: First, the potatoes are salted to remove most of the excess moisture and then browned in olive oil and butter for a rich, round flavor.