A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor. Baking them in a hot oven ensures they are crispy—but without all the fat from frying. Serve with your favorite ketchup, aioli, or dipping condiment.
This salad is a play on the celery and carrot sticks commonly served with Buffalo wings. Shaving the vegetables with a peeler and adding rhubarb to the vinaigrette elevate the crunchy combination to an elegant side dish.
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Mirliton is the French Creole word for chayote
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Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit.
Creamy and starchy, Orca beans work well in hearty soups and stews.
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Yellow Indian Woman beans turn a pale lentil-like brown when cooked, but their ultra-creamy texture still brightens up this autumn-inspired recipe.
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In this recipe we’ve left the edible squash skin on the pieces to hold them together and to add a touch of color. Look for colorful varieties of cauliflower—in season in October—to brighten the salad even more.
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Chopped parsley gives this cucumber-and-tomatoes combo a bright, zesty twist. Let the salad stand 10 minutes so the vegetables release their juices.
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Make this your go-to salad for summer entertaining.
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This lovely salad is so easy to make
To achieve the best possible texture, both celery and potatoes are steamed for this salad.
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This is a great party salad because the hearty greens won’t turn limp or mushy once they’re tossed with the dressing.
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Artichoke hearts and a blend of Cheddar and Parmesan cheeses make a delicious savory side dish.
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Tender grilled eggplant is delicious with herbs and olive oil.
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A feast of flavors, textures, and colors
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This salad is all about the tangy dressing. Choose the brightest, ripest stone fruits you can find, and feel free to substitute other fresh-looking salad greens for the arugula.
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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.
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The trick to a successful vinaigrette, says Annie Somerville, is to start with the acidic ingredient and mix everything with that before adding the oil
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A lemony, garlicky aïoli sauce gets its creamy texture from blended avocado. Fresh tarragon lightly seasons the sauce, which also can be used as a dip, sandwich spread, or topping for grilled vegetables.