Side Dishes

Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the sprin...

Chef Bryant Ng uses a salted duck egg yolk in his sauce for grilled asparagus. Home cooks can get the same delicious ...

These healthy vegetarian patties are coated with panko bread crumbs so they become deliciously crispy in the skillet....

After cooking in the Google cafeteria, Nate Keller and Mirit Cohen started Gastronaut (gastronautsf.com), a San Fra...

“Come March, it’s no longer possible to be inspired by root vegetables,” says chef Mike Lata of Fig in Charleston, So...

Sylvan Mishima Brackett prepares rice the traditional Japanese way, rinsing it several times before cooking to remove...

Coconut and kaffir lime are high on the list of favorite flavors in Sera Pelle’s household. She has a kaffir lime tre...

Get a skillet really, really hot before adding the snap peas; they make a fun popping sound when they hit the pan. Th...

Beets are a no-brainer for healthy meals since they taste great even when they’re simply roasted with a little oil. N...

Emeril Lagasse sautés radishes and their greens with bacon, shallots and orange juice until they’re perfectly cr...

“We always need to remember that many people in need, whether here or overseas, don’t have the freedom of time,” says...

Here is one case in which you shouldn’t buy best-quality ingredients for a dish: The coffee beans that the thin-skinn...

Italian butter beans are big and creamy, but if you can’t find them, substitute any large white bean. Chef Annie Some...

“I often use just one or two spices, such as the ginger and cumin in this Swiss chard,” says Madhur Jaffrey. “It’s a...

Chef Daniel Patterson garnishes his comforting winter vegetable sauté—potato wedges, baby artichokes and mushroo...

The savory flavor here comes from truffled pecorino, but you can substitute truffled butter for the regular butter in...

"This is a salad you can keep in your refrigerator until you're ready to serve; just like your summer slaw, but for w...

"Hen-of-the-woods are often shredded and sautéed, but when you cook them whole, they become crispy outside and m...

Boribap, or barley with rice, is a popular Korean side dish that combines white rice with plump, nutty grains of barl...

Jeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London. To ...