Side Dishes

“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 ...

Chef Jenn Louis from Portland, Oregon, says she could eat braised greens, like this quick and healthy Swiss chard, ev...

Jean-Georges Vongerichten first created this side dish as an all-green one, using pistachios. “When I tried it with p...

These mushrooms are marinated in a horseradish-and-juniper brine, flavors that are especially nice in winter. They pa...

To make his gratin even more decadent, Jeff Cerciello layers the celery root and sweet potato with bacon and Gruy...

Top Chef Masters winner Floyd Cardoz finishes his spice-roasted squash with tangy lime and sweet honey.