Salad

If you can’t find Vietnamese coriander, you can use fresh cilantro.

Traditional rémoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony yogurt dressing.

You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for the ricotta salata.

Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.

Wheatberries are a nutty grain often used in salads and breads. Look for hard red winter wheatberries—summer wheatberries become too soft after they’re cooked.

Piquant jalapeño chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.

This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325°F oven until it’s warm and crisp.

Mâche, or lamb’s lettuce, is a tender, nutty green. If it’s unavailable, try watercress as a delicious substitute.