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Side Dishes

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These pan-roasted brussels sprouts from chef April Bloomfield get their deep, woodsy flavor from an underappreciated ...

Cooked quinoa gives lots of wonderful texture to this easy roasted-cauliflower salad, while the roasted pumpkin seeds...

In this lovely, elegant salad, chef Corey Lee highlights Korean ingredients that he thinks Americans aren’t familiar ...

Inspired by northern Italy’s buttery anchovy sauce, known as bagna cauda, this savory kale-and-radish dish gets a boo...

A great benefit of these crispy potato latkes is that they can be made ahead. The oven-baked latkes can be refrigerat...

This great creamed spinach recipe calls for herbes salées or salted herbs, a Canadian seasoning staple. It's mad...

These just might be the world's best and most indulgent baked potatoes. First they're stuffed with sour cream and Par...

To make this lovely vegetable side dish, blanched green beans are split lengthwise, which gives them a more delicate ...

To make this delicious dish, radishes are tossed with rosemary-spiked brown butter and then quickly grilled. They're ...

Roasted carrots and raw avocados are an unexpected, if increasingly popular, combination. The grapefruit dressing add...

These deeply flavorful carrots are cooked in chicken stock until tender, then simmered with maple syrup so they're we...

"These are not your usual fritters," says cookbook author Yotam Ottolenghi. His are pancake-like, packed with caulifl...

This Asian-accented dish features a sauce made with store-bought plum and hoisin sauces, plus a little ginger, garlic...

For this simple kale dish, the chopped leaves are cooked in garlic-and-chile-spiked oil until just wilted, then garni...

This vegetarian risotto is enriched with a flavorful broccoli rabe that's stirred in before serving. The method is a ...

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