Side Dishes

Top Chef Masters winner Floyd Cardoz flavors tender braised escarole with fragrant ginger and cumin seeds.

"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any ...

Jeff Cerciello pickles his mushrooms in a horseradish-and-juniper brine—flavors that are especially nice in winter wi...

"The first time I had kimchi was when I arrived in New York City in 1986," says Jean-Georges Vongerichten. "I was lik...

To keep the vegetables in this salad crisp, Jeff Cerciello soaks them in ice water and then dries them in a salad spi...

"I don't think a cuisine should ever stop growing," says Hugh Acheson. In this updated version of creamed...

A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The m...

"This butter bean gratin is based on an amazing flageolet bean gratin that one of my mentors, Frank Stitt, makes....

Boiled salad dressings—which aren't actually boiled but heated gently in a double boiler—are butter-based vinaigrette...

Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Re...

Michael Symon ingeniously bakes his squash and corn bread stuffing in a muffin tin so it cooks relatively quickly and...

This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce mad...

Michael Symon begins Thanksgiving with this tangle of multicolored vegetables—radishes, golden beet and carrots&...

The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a l...

"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken,&...