Dill

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

Can be prepared in 45 minutes or less.

Dill is the secret seasoning in this hearty stew. Serve it with lots of bread.

This brunch dish makes delicious use of leftover cooked salmon or potatoes.

In this classic vegetable preparation, the cooking liquid is used to make the velvety sauce. The dish is normally served at room temperature, but it's equally good warm.

I devised this dish for a benefit party to aid my husband's chamber music group, Clarion Concerts. It was the middle of August, in the heart of the corn season. Keeping up the tradition of Indian migrants the world over, I find myself adapting Indian spices and techniques to the best of American ingredients.

The colorful salad makes a delightful first course, or it can be enjoyed as a side dish with grilled London broil.

A versatile alternative to couscous, this is a summer starch that doesn't have to be served warm. If you have fresh or cooked leftover vegetables in the kitchen, toss them in to make a main-course salad. You can also play with the herbs to suit the dishes this will accompany.

My mother always made wonderful side dishes — and made them look so easy. Indeed, they were! A few fresh vegetables, great herbs, a little mustard or vinegar, and kosher salt were all it took for her to make something taste like it came right from the garden. Here's her incredibly simple recipe for coleslaw — a step removed from traditional recipes that are typically bland and smothered in mayonnaise, this slaw is sharp and crunchy and great with salads, roast meats, and sandwiches.

Also very nice on toasted bagels.