Vegetables and Beans

Anginares à la polita means "artichokes city-style." The city in this case is Constantinople, now Istanbul. This wonderful dish is a harbinger of spring and makes good use of artichokes, of one of the first spring vegetables in the market after a long winter.

Roasting is an excellent way to prepare asparagus. This simple dish with a tasty Parmesan crust is a snap to throw together. Asparagi alla parmigiana is a springtime favorite in northern Italy.

Baigan bhurta, sometimes spelled baigan bharta, is kind of like an Indian version of the Middle East's baba ghanoush. The eggplant is roasted and the pulp mixed with tomatoes and spices. Serve as a side dish or spread on chapati or naan.

Beuseus namul is a typical Korean banchan, or side dish. It is simple but has a bold flavor. Serve as part of a Korean meal with an assortment of other banchan. It is also a typical topping for bimbimbap.

"Bhaji" is the Hindi word for a type of vegetable side dish that is usually served fairly dry and without a sauce. If you like okra, this recipe is a great way to use it.

The earliest colonists in North America learned how to slow cook beans with maple syrup from Native Americans. Molasses was a common sweetener in the United States throughout the 19th century, and Boston was a center of production. One tasty result of this abundance was Boston baked beans. It's not called Beantown for nothing!

New World vegetables pair up beautifully in a simple yet luxurious side dish.

Carottes braisées au beurre are a classic French side dish. The natural sweetness of the carrots, accentuated with a pinch of sugar, goes perfectly with roasted meats and fowl.

Tzimmes, or tsimmes, is a Jewish side dish that is a traditional part of a Rosh Hashanah meal. Carrot, or mehren, tzimmes, are a favorite, slowly simmered with honey to make a sweet dish symbolizing a sweet new year. There are endless variations on the basic tzimmes recipe. Some mix carrots and sweet potatoes. Others add dried fruits. Still others braise a nice brisket with the carrots.

Cream-style corn is an old-fashioned midwestern American dish that deserves to be rediscovered. Given a bad name by mushy canned versions, this dish is amazingly simple to make yourself. And the use of fresh corn, not frozen, yields a delicious side dish for summertime meals.

This simple vegetarian stir fry is a good wintertime dish.

Braised cabbage is a very popular side vegetable in Central Europe, often served with roast meats and dumplings. It is called gedünstetes Kraut in Germany.

This comforting dish originates in the Tuscan town of Siena. Fagioli all'uccelletto is traditionally served with pork liver, but these creamy, tomatoey beans go with a variety of boiled or braised meat dishes.

Frijoles de la olla, or beans in a pot, are good in burritos and tacos, on tostadas or on their own as a side dish. These slow-cooked, creamy beans are traditionally made in a bean pot, or olla.

Fufu is a mash of yams or other starches served as an accompaniment to meat or vegetable stews. To eat fufu, pull a small ball of mush off with your fingers, form an indentation with your thumb and use it to scoop up stews and other dishes. Or place large balls in individual serving bowls and spoon stew around them.

Githeri is a simple yet nourishing dish originated with Kikuyu tribe. In modern times it has become popular throughout Kenya. The combination of beans and corn supplies a full complement of protein for the often protein-poor diet of many Kenyans.

Gratin dauphinois originated in the Dauphiné region of southeast of France near Grenoble. This dish of sliced potatoes baked in milk or cream is known in the United States as scalloped or au gratin potatoes.

This eggplant dish is one of the most famous dishes of Turkish cuisine. İmam bayıldı means "the imam fainted." Legends abound as to how it got this name. Some say he fainted at the extravagant use of olive oil. Others say he swooned at its delightful flavor. Both will seem just as likely when you try this excellent recipe.

Originally a dish of the Kikuyu people, irio is a hearty and nutritious accompaniment to meals that has become popular throughout Kenya. It has many variations, but potatoes and peas are the staple ingredients with corn the most common addition. Irio is famously paired with grilled steak in the combination known as nyama na irio.

Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash. Simmered pumpkin is particularly popular in the fall as kabocha comes into season.

Kai yang bai cai is a very simple cabbage stir-fry that is served in every Chinese home.

In Kenya this eponymous stew is a popular way to cook kunde, Swahili for black-eyed peas. Served over rice, it makes often makes a full meal.

Jewish latkes originated with the peoples of northeastern Europe. They are a favorite treat the year round, but are especially popular during Hanukkah when foods fried in oil are traditional. But potato pancakes are not for Jews only. The Germans call them Kartoffelpuffer, or Reibekuchen. In Russia they are known as draniki; in Polish placki. The Swedish version, rårakor, is often served with lingonberry jam.

Originally a Serbian dish, lecsó (LET-choh) has been fully assimilated into the Magyar kitchen. This simple pepper and tomato ragout is served both as a side dish and as an appetizer in Hungary. It is an essential component of many Hungarian dishes. A preserved version is also used in recipes as a substitute for fresh tomatoes and peppers when they are not in season.

Mashed potatoes are popular on both Irish and American dinner tables, particularly with meals of roast beef or fried chicken. The basic recipe arrived on American shores with Irish immigrants in the 1800s. Mashed potatoes are often served topped with a dollop of butter or a richly flavored pan gravy.

Mesir, or lentil, wat is one of several types of bean or lentil stews that are served with Ethiopian meals. They are especially popular during fasting days and the meatless period of Lent.

This is a basic recipe for a simple, simmered dal. It will work substituting a variety of lentils and split peas for the moong dal. Serve as a side side dish to an Indian meal.

Musaqa'a (moo-sa-KAH) is similar to French ratatouille. Though the pronunciation is the same, and both contain eggplant, this vegetarian dish is not the same as Greek moussaka. Also spelled musakka'a or musaqaa.

This dish can be served as part of an assortment of sashimi. Sashimi is normally made with raw fish, but this is a delightful vegetarian substitute with an interesting texture.

Papa a la Huancaína, or potatoes Huancayo-style, is one of the most famous dishes of Peruvian cuisine. Boiled potatoes are topped with a slightly spicy, rich and creamy cheese sauce and are served cold or at room temperature as an appetizer or side dish.

Poutine (poo-TEEN, or puh-TSIN) is a popular fast food in the French-speaking Canadian province of Québec. The name means "mess" in French, and that it is. Poutine's popularity has spread throughout Canada since the dish first appeared in the 1950s.

Ratatouille is a famous dish from the Provençal region of southern France. It is a perfect dish for late summer when tomatoes, eggplant and zucchini are in season. Serve it hot, cold or at room temperature with grilled meats, fish or just some good, crusty bread. It is also delicious tossed with pasta.

A variety of vegetables are simmered in a milk coconut milk curry to make this popular Indonesian side dish. Also popular in Malaysia.

Sigumchi namul is a simple and nutritious banchan, or side dish. It is commonly served with a variety of other banchan as part of a Korean meal. Often spelled sigeumchi or shigeumchi.

Greens are an old staple food in the American South. They began as an American dish when slaves took the tops of turnips and beets--discarded after harvest--and slow simmered them in a pot, often with a ham hock thrown in for flavor. Gradually collards came to be the favored green, although other greens, including kale and mustard greens, are often used. Greens were also common with poor Southern whites, and they have high quantities of vitamins and minerals.

Spanakopita is a Greek-style pie of layers of spinach, feta cheese and wispy leaves of filo dough. It is one of the most famous of Greek dishes, and if you've ever had it, you know why. It's delicious.

Spinaci con pignoli is such an easy dish to make, yet full of flavor and texture. The secret is to only cook it long enough to just wilt the spinach. Overcooking will destroy its fresh texture.

Sukuma wiki, Swahili for "stretch the week," is a ubiquitous Kenyan dish. Nutritious and tasty, it is a way of "stretching" out kitchen resources. Served with ugali and perhaps some roasted meat or fish, sukuma wiki makes a typical Kenyan meal.

This tasty vegetarian curry uses tempeh, a fermented soybean cake popular in Indonesian cuisine. The lemongrass, lime leaves and galangal are for seasoning and are not meant to be eaten. Remove them before serving if you like.

This rich and comforting potato gratin comes from the northern coastal region of Liguria. Serve it with a simple roast and side vegetable for a satisfying Sunday supper.

This is a great way to give tofu lots of flavor and a spicy kick. Serve as part of an assortment of Korean banchan side dishes. Or pair with rice and a simple steamed vegetable for a healthy vegetarian meal.

Yataklete kilkil, also known as yatakilt alicha, is a popular vegetarian, or ye'tsom, dish in Ethiopia, especially during Lent.

Yuca is a starchy staple vegetable in Latin America and the Caribbean that is used in much the same way as potatoes. In this tasty recipe it is deep fried like French fries.

Zucchini con salvia is a simple dish and a great way to use up a late summer abundance of summer squashes. Pairs well with roast chicken or pork tenderloin.