Side Dishes

Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter vari...

Grilling the bread for this panzanella (bread salad) adds a slight smokiness and crunch. Marinate the tomatoes ahead ...

Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the sam...

Michael Schwartz of Miami's Michael's Genuine grills winter staples like turnips in summer to bring out their...

This green salad contains no lettuce and no vinaigrette—just cucumbers, peas, parsley and basil in a tangy yogurt dre...

Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a s...

Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual may...

This Georgian dish, called lobio (bean dish), is typically served cool, but with its buttery scrambled eggs and tende...

"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much ...

"I just think carrots, particularly their tops and roots, are an artistic wonder," Richard Blais says. "T...

In Russia, people often make this red lobio with kidney beans. The recipe below substitutes cranberry beans because t...

Richard Blais's chile-spiked vinegar punches up kale, which he cooks here with a little caraway. Leftover vinegar...

Richard Blais piles the toppings on his tender grilled asparagus: caper-onion relish, soft-boiled eggs and toasted pu...

Many cultures have a version of this simple fresh salad. The one below—flavored with red onion and chiles and drizzle...

Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing ca...

Bklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.

Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and Fre...

In Austria, restaurants often devote entire menus to white and green asparagus (known as spargel) when spring finally...

Piero Incisa della Rocchetta tosses boiled potatoes with a mixture of butter and olive oil and roasts them until they...