Sauteed Shishito Peppers with Miso and Ginger from ‘Preserving the Japanese Way’

Heat Up Your Vegetarian Dip with Salsa Verde from Sol Cocina Chef ‘Salsas and Moles’

Salsa Cinco de Mayo Away with Mango Habanero Salsa from Sol Cocina chef ‘Salsas and Moles’

Side Ideas, Jack Be Little Pumpkin and Polenta Souffle from ‘Farm Fork Food’ by Eric Skokan

Creole Spiced Slaw with Sweet and Spicy Jerked Cashews, from ‘Caribbean Potluck’

Luscious Hefeweizen Braised Pork Belly, Brie Mac Cheese, Cilantro Glazed Carrots, More than ‘Meat and Potatoes’

Cowboy Classic Dinner, New Mexico Red Chile and Coffee Crust Tri-Tip from ‘Meat and Potatoes’

Umeboshi and Umezu, Pickled Plums and Pickled Plum “Vinegar” from ‘Asian Pickles’

Sixties housewife style ‘Oriental Pickle’, Sour Celery and Red Pepper from ‘Asian Pickles’

Pickle Sunday Brunch with Hot Pickled Pineapple and Peanuts from ‘Asian Pickles’