Easy

Warm and bubbly with a golden brown crust, this easy-to-prepare side dish is one of my favorite cold-weather indulgences. I am a big fan of cauliflower’s soft, slightly nutty flavor and don’t think it gets the attention it deserves. It has a remarkable ability to absorb the flavors of whatever it is being cooked with, such as the rich creamy sauce of smooth Monterey Jack, salty Parmesan, and tangy goat cheeses in this gratin.

Collard greens are a point of southern pride. Any barbecue or soul food restaurant worth its salt has a place for these mustardy-flavored greens. In the South, collard greens are typically cooked with a ham hock or smoked turkey wings to give a great smoky flavor to the greens and the broth—or pot liquor as it is referred to in local parlance. You can definitely add either to this recipe, but I like to use chipotle chiles to give not only smokiness but also a little heat to this dish. I prefer my collard greens to retain some bite and cook them until tender, not to melting. The greens have a natural sweetness that is both accentuated and balanced by the finishing splash of apple cider vinegar. Sweet, smoky, and slightly vinegary, these collard greens definitely deliver a touch of soul to the table.

One of the first images that comes to mind when I think of the Midwest is that of endless green corn fields; this comforting side dish was born in the home kitchens of that region. If your memory of creamed corn has been tainted by a run-in with a bland, mushy, straight-from-the can version, you owe it to yourself take a fresh look at the real deal. Sweet corn kernels are mixed into a creamy béchamel sauce flavored with onions and garlic and cooked until just tender. The sauce is absorbed by the corn and plumps the kernels (even frozen ones) so that they practically pop in every mouthful. Roasted red peppers and green poblanos add both color and a savory counterpoint to the naturally sweet corn.

I don’t know why people seem surprised by this one; it makes perfect sense to me! Lobster and potatoes have each been the starring ingredient in their own salads for ages—in this recipe, they share double billing, resulting in a dish that is infinitely better than either of the individual salads that inspired it. Besides the lobster, thin-skinned and buttery fingerling potatoes give the potato salad a major upgrade. The mayonnaise-based dressing features a blend of pungent horseradish, Dijon mustard, and bright lemon juice. I love anise-flavored tarragon with lobster; its delicate leaves are folded in along with lemony parsley right before serving.

You could certainly serve these hash browns with eggs, but I didn’t find the inspiration for this dish at my local diner. These belong right next to a juicy steak. I mix sweet caramelized onions with cooked potatoes seasoned with smoky paprika. Cooked in butter and oil, the bottom layer of potatoes becomes amazingly crisp and is browned to perfection. Serve this bottom side up so that everyone can see what crispy potato goodness awaits.

This is my tip-of-the-hat to the picturesque city of Charleston, South Carolina. Each time I visit I am charmed by the city’s citizens, its architecture, and its Low Country cuisine, in particular the sumptuous shrimp and grits. Originally a humble breakfast made by and for the local shrimp fishermen, this dish of creamy grits and plump shrimp deserves a night out on the town. Sharp cheddar cheese and heavy cream enrich the grits with lush flavor. Thick matchsticks of smoky bacon are rendered crisp for a salty garnish, and the flavorful fat is used to sauté the sweet shrimp. Lemony thyme and chopped garlic season the shrimp to savory perfection.

Miami! That’s where a bite of this lush crab cocktail takes me. The tropical touch of coconut milk and ripe mango enhances the natural sweetness of lump crabmeat. A good dose of lime juice and a healthy dash of habanero hot sauce keep the dish fresh, not cloying. Salty plantain chips—found at most grocery stores or Latin markets—further boost the Latin vibe.