Dill

Of course, you must have toasted bagels with this. Spinach salad with apple cider dressing would be nice on the side, and warm cherry strudel is a fine finish.

A specialty of chef Eileen Joyce. This is as deliciously simple as fresh fish gets.

Spicy peperoncini peppers cut the creaminess of the sauce on this salmon. Serve Artichoke Bruschetta as a first course, rice and asparagus as side dishes.

This is terrific with sautéed green beans, a plate of sliced tomatoes topped with grated hard-boiled egg and olive oil vinaigrette, and a toasted sourdough baguette. Pound cake with strawberry sauce makes a nice dessert.

Great with pumpernickel bread.

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.

Using meat loaf mix — a combination of ground beef, veal, and pork — ensures a juicy result. While the meat loaf cooks, mash some potatoes and boil some green beans. Warm apple pie from the bakery is a perfect finale.

Can be prepared in 45 minutes or less.

On the Cycladic islands, homemade salted pork flavors most vegetable dishes. Pancetta makes a good substitute here.

Accompanied by Champagne, this beautiful and delicious appetizer starts the meal on a sophisticated note.

Wisconsin cheddar stars in these flavorful and easy-to-make biscuits.

We like to think of these as an American version of gougères.