Side

To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container.

Serve this fragrant, Indian-inspired side dish with all things chicken.

Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.

Ras-el-hanout, meaning "head of the shop," is a complex North African spice mixture that imparts a blend of aromatic, spicy, and earthy flavors.

This peak fall salad is for when you've overdone it on pie.