Corn With Crème Fraiche

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Photo by stevelyon/FlickrCC


Inspired by a street food offering in Sayulita, Mexico, this revisionist version is a great use for less-than-perfect summer corn or leftover grilled or boiled corn on the cob. An intense version of creamed corn, it makes a terrific side dish. View the recipe here.


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Sweet-and-Sour Green Almonds

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Photo by Aglaia Kremezi

You can make these agro-dolce , wonderfully brined pickled green almonds at home with unripe almonds. View recipe here .

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Crushed New Potatoes

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Photo by Maria Robledo

The crushed new potatoes are mixed with crème fraiche , chives, and cracked coriander for something simple yet truly memorable. View recipe here .

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Magiritsa, Easter Lamb Soup

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Photo by Aglaia Kremezi


Magiritsa is traditionally made with the parts of the lamb not used for spit-roasting. The soup gets its distinctive taste from scallions, fresh dill, and egg-and-lemon sauce. There are lots of different variations. With chicken and vegetarian variations. View recipe here .


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Beet, Yogurt, Garlic, and Dill Salad

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Photo by Aglaia Kremezi


This pink beet tzatziki is an ideal side dish to serve with grilled lamb, chicken, or fish. As an alternative to the traditional pita bread, spread it on toasted whole wheat or multi-grain bread, rubbed with a cut clove of garlic. View recipe here .


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Mixed Beans With Tahini

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Photo by Aglaia Kremezi


This is a Lenten dish sometimes served on Good Friday, when even olive oil is banned from the table. If you don't like tahini, substitute 4 tablespoons fruity olive oil, and omit the wine or water. View recipe here .


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Potatoes Riganates

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Photo by Aglaia Kremezi


Few people can resist these potatoes, which are capable of stealing the show from any food they accompany, even from the lamb--so make sure you have plenty for seconds. If you're roasting a leg of lamb or a chicken, the potatoes can be cooked in its juices. View recipe here .


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Black Bean and Jalapeno Soup

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Photo by oztenphoto/FlickrCC


Adapted from Bobby Flay's excellent nearly-vegetarian recipe, this spicy southwestern soup, meat-free, is a pleasure as a side dish or entree. View recipe here .


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Cardoons in Almond Sauce

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Photo by tval/FlickrCC


Rich and soft, like an artichoke but better, cardoons are now appearing on U.S. shelves after years of being available primarily in Europe. Here, the author reminisces about her first experience with the vegetable and offers a recipe pairing it with almond sauce. View recipe here .


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Lentil Soup with Wild Hyacinth

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Photo by Aglaia Kremezi


Today, scientists insist that the compounds that give bitter taste to some vegetables are in fact beneficial to our own health. From coffee to dark chocolate, bitter food can be both healthy and flavorful. These Greek bitter herb recipes make the most of bitter. View recipe here .


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Sweet Potato Pancakes

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Photo by Daniel Spils/FlickrCC


Savory and sweet, anyone who eats this won't even pause to consider whether they're vegetarian or vegan--they're just good food, which is what matters. From Bryant Terry's Vegan Soul Kitchen . View recipe here .


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Carrot-Cayenne Coleslaw

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Photo by Sara Remington


For Bryant Terry's open-faced barbecue tempeh sandwich, also from his book Vegan Soul Food. You'll notice a lack of mayonnaise--which contains eggs and so is vegan verboten--but only while reading the recipe. At the table, all you'll notice is how good it is. View recipe here .


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Cherry Tomato Bruschetta

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Photo by Mike Nizza


This classic Italian dish is easy to make and is an ideal way to enjoy ripe tomatoes, good, crusty bread, olive oil, and herbs. View recipe here .


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Joan Nathan's Gefilte Fish

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Photo by Stu_Spivack/FlickrCC


You can actually enjoy the tactile, if smelly, pleasures of making gefilte fish. Here's the recipe to go with the video . View recipe here .


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