Carrot-Celery Slaw With Yogurt Dressing
For a healthy take on coleslaw, we developed a yogurt dressing recipe for this crunchy salad. A blend of plain yogurt, olive oil, Dijon mustard, garlic, and salt coats the shredded carrots and celery stalks. Fresh chives garnish the easy dish, which makes for a great lightened-up side dish to burgers or barbecue chicken sandwiches. Next time the kids request hot dogs for dinner, you can agree with a smile, and put this simple salad on the side to work a some vegetables into the meal. And since this dish lacks the typical mayonnaise-laden dressing, leftovers keep well in the fridge—perfect for a fresh salad the next day.
Honeyed Carrots and Oranges
Glazed with honey and slow-roasted in the oven, this carrot side dish proves a pretty sweet way to eat your vegetables. We used whole small baby carrots—and we don’t mean the little nubs you buy in a bag. Look for miniature carrots at the farmers market or grocery, or opt for regular carrots, peeled and trimmed and cut into thin, long sticks. You’ll toss the carrots and sliced orange with olive oil, honey, salt and pepper, than roast for just about 30 minutes. The versatile finished dish works well alongside chicken, steak, and turkey, and while it feels fit for a special occasion, the dish is simple enough to make anytime.
Looking for the ultimate glaze for ham? Look no further. Our glaze combines pure maple syrup, brown sugar, and cayenne pepper for a coating that’s savory and sweet, with just the right amount of kick. And there’s not much prep involved in making the glaze itself. Rather, as your ham roasts, you’ll mix the glaze ingredients together in a bowl, and brush the mixture over the meat two times, in its last 40 minutes of baking. This relatively hands-off approach makes it easy to cook side dishes and set the table while your maple-glazed main finishes cooking in the oven.
Glazed Ham With Coriander and Fennel
This is a ham glaze recipe you’ll want to keep tucked away for special suppers. The resulting ham slices have a sweet and savory flavor guests can’t quite pinpoint; in other words, this method is wildly different than the countless brown sugar and maple glazes out there. We used dried fennel and coriander seeds, along with whole black peppercorns and apricot preserves. Simply crush the seeds and peppercorns and stir them with the jam to form a spreadable glaze, which you’ll brush over the ham during its final stretch in the oven. Serve the ham with the remaining glaze on the side.
Brown Sugar and Black Pepper Glazed Ham
We took the idea behind a standard brown sugar ham glaze and amped it up a notch, with a bit of dry mustard and black pepper. The result? Not too sweet, not too spicy, and bursting with flavor. After brushing this glaze over your ham about 30 minutes before it’s completely cooked (and repeating the glazing process with the pan juices during the remaining cooking time), you’ll make a tender, juicy ham that’ll satisfy lovers of your tradition but also surprise and delight guests with a more sophisticated palate. All told, this ham takes just under three hours to bake, so you have plenty of time to prepare sides, as well.
Brussels Sprouts, Sweet Potato, and Pomegranate Seed Salad
With cubed, roasted sweet potato and crunchy, juicy pomegranate seeds, this salad will make you forget your wintertime woes. Sure, we might be missing the big green salads and ripe tomatoes of summer, but this entrée salad’s got it all: A base of thinly sliced Brussels sprouts, toasted pecans, salty and dry ricotta cheese, and, of course, the aforementioned stars of the show. The salad itself is so flavorful, it needs only a light homemade vinaigrette of olive oil, sherry vinegar, and a bit of salt and pepper. Come colder months, it feels great to bite into something so fresh.
Charred Brussels Sprouts Salad
This warm Brussels sprouts salad makes a hearty, healthy side dish. The tiny cabbages have certainly staged a comeback, but pickier eaters aren’t likely to dive into roasted Brussels sprouts on their own. To combat that problem, we tried roasting the vegetables with under a hot broiler alongside thinly sliced radishes and tart apple slices. After less than 10 minutes in the oven, you’ll squeeze some lemon juice over the dish and sprinkle a bit of shaved Parmesan over the whole thing. The result is a savory and sweet, bitter and tart warm “salad” everyone at the table will love.