Side Dishes

Give your usual roasted Brussels an update

It's a showcase for the incredible flavor of sun-ripened summer tomatoes

This stunning, sexy dish is spicy, tart and crisp.

Cauliflower is a more nutritious stand-in for white potatoes in the creamy gratin.

Charmoula is a North African sauce, made of herbs, lemon juice, oil, and spices. Traditionally served with seafood or meat, it's also delicious with vegetables.

Fennel, feta cheese, oregano, and olives bring out asparagus’s Mediterranean side in this tender salad. Thin asparagus work best in this recipe.

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A hit of lemon, garlic, and dulse (a mineral-rich red seaweed) gives chunky mashed new potatoes just enough seasoning for a side that won’t overpower the flavors of a main dish.

In tapas bars, champiñones al ajillo (garlicky mushrooms) are usually served in small, shallow bowls along with toothpicks.

Mashed cauliflower is a delicious, low-starch alternative to mashed potatoes. Here, we’ve flavored it with tangy miso and fresh sage, but you could also season the mash with olive oil and your favorite herbs.

These potato wedges can be parboiled up to a day ahead so that they’re ready to go on the grill whenever you’re ready to cook them.

This simple spring recipe showcases the flavor of robust, dark-hued honeys, such as buckwheat, chestnut, or thyme.

Oven-fried sweet potatoes can be tricky because the potatoes’ high moisture content makes it difficult for them to 'fry,' and their ample sugar causes them to burn easily. Okinawan sweet potatoes work well here because of their dry texture, but a dusting of potato starch helps keep all varieties crisp.

Traditional Middle Eastern tabbouleh is more about the mint and herbs than the bulgur grains. The longer this salad sets, the better it gets, so make it up to a day ahead.

This very simple, colorful slaw comes together quickly, providing the basis for a hot-weather lunch.