These delicious sides are ready in 30 minutes or less.
Food & Wine
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Ginger-Lime Baby Carrots
"I just think carrots, particularly their tops and roots, are an artistic wonder," Richard Blais says. "The color, the abstract shape—they're gorgeous." He cooks them in a tangy ginger sauce and then sprinkles them with the flavorful, seaweed-and-sesame-seed-based Japanese seasoning called furikake.
Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth. For adults, she adds fresh herbs and citrus—both zest and juice—giving the beans a fresh, vibrant flavor
Leeks turn sweet and luscious simmered in salted water and dressed with a simple red wine vinaigrette. Chef Armand Arnal heightens the flavor with fresh toasted walnuts and shavings of the firm farmstead sheep's-milk cheese Tomme de Brebis.
The only way to grill tomatoes without losing their delicious juices is in a foil packet. Flavor the tomatoes with any fresh herbs or aromatics, then use them in a briny summer clam chowder or crostini.
Three-year-old Drew Besh loves his father chef John Besh's decadent cauliflower puree, which is silky and luscious because it's made with both cream and butter. Adjust the level of cayenne pepper to make the cauliflower puree more or less spicy.
Chef Jose Garces normally starts this salad's dressing by letting shallots soak up the flavors of mustard, thyme and vinegar. In this version, starting it in a skillet speeds up the process considerably.
Okra is a common ingredient in Singaporean cooking; Chris Yeo was thrilled at how easy it is to find in Atlanta. He sautés the okra pods in hot oil until they’re browned and crisp, then stir-fries them with chile sauce and pungent dried shrimp (widely available in Asian markets).