Side Dishes

Inspired by a potato gratin at Restaurant Daniel in New York City, this creamy—but creamless—recipe gets great flavor...

This Asian take on buttered summer corn gets marvelous flavor from dried shrimp, Thai chile, scallions and fish sauce...

Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle...

Adding butternut squash and spices is a lovely way to jazz up rice. Slideshow: Great Butternut Squash Recipes

This fast and easy side combines sautéed baby squash with scallions, shallots and parsley. It's a great way to s...

In this hearty salad, chef Marco Canora cooks the vegetables until their flavor is fully developed before tossing the...

“I love to serve dishes that you wouldn’t expect to find on this little island in Maine,” says Amanda Hallowell. So w...

Thomas Keller’s colorful, tasty vegetable hash is delicious by itself or with a fried egg on top. Slideshow: More Re...

Canned white asparagus from Navarra is so revered in Spain that it has its own D.O. (a protected denomination of orig...

Fregola is a bead-shaped pasta from Sardinia; it’s nicely chewy and can be used as a phenomenal base for a summer sal...

If you've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously...

Bagna cauda, the simple Italian sauce of olive oil, anchovies and garlic, flavors strips of grilled zucchini and yell...

Grilling kale gives it a toasty flavor; the smartest way to prepare kale for grilling is blanching it so it becomes t...

Jeff Banker makes a summery, California-inspired version of this classic Italian sweet-and-sour mix of eggplant, cele...

Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are ...

During her stay in Bangladesh, Naomi Duguid fell in love with dals (soupy lentil dishes) known as tok dal, or tart da...

Naomi Duguid came across this dish at a guest house in Mrauk U, a beautiful ancient capital in far western Burma. The...

“This recipe is a very traditional one, and this is a common ingredient combination,” says Münferit’s chef, Feri...

Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.

Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a ...