Side Dishes

When F&W editors first saw the recipe for this simple braised vegetable dish from legendary French chef Alain Duc...

In traditional ratatouille, vegetables simmer together until they're falling-apart tender. Here, Melissa Clark co...

For April Bloomfield, the crisp potatoes and caramelized onions called potatoes lyonnaise are "the ultimate home fry....

Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.

"Walk to pick it, run to cook it," was the mantra back in the days when corn turned starchy within hours of h...

The herbed vinaigrette here would be lovely on any summer lettuces.

This salad would also be delicious with Broccolini, which is similar to broccoli but with smaller florets and longer ...

"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question fo...

Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with...

In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. When TV person...

Mary Hoover, who ran a soul food restaurant in Greenwood for 30 years, says that she can tell the black-eyed peas for...

Mary Hoover braises these collards until they're supertender and silky, but she cautions that "younger people...

Fresh cucumbers are excellent when gently braised in butter and served warm. This dish is best with thin-skinned cucu...

Feta is a fun, briny addition to this salad's Mexican mix of jicama, avocado and cilantro.

In this riff on corn chowder, the Beekman boys toss corn, potatoes and bacon with cider vinegar. They grow at least f...

This side dish has a great porky flavor from the pancetta, which gets simmered in water before frying to make it extr...

Pickled onions and cucumber relish add a tangy kick to Emilee Gettle's blue-and-gold potato salad. Because she an...

Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.

Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephani...