We round up our favorite side dish recipes, from lemony quinoa salad with shaved vegetables to oven-roasted tomatoes stuffed with goat cheese.
Food & Wine
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Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf
Brooks Brown lives in London near Green Lanes, an ancient thoroughfare now famous for restaurants that serve Turkish dishes, like these stuffed peppers. Brooks Brown replaces the usual green bell peppers with yellow ones, which deliver more than twice the vitamin C: One yellow pepper provides a whopping 500 percent of the recommended daily intake.
Warm Potato Salad with Pancetta and Brown Butter Dressing
Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad. In the easy way, F&W's Grace Parisi whisks brown butter into a tangy, mustardy dressing for creamy fingerling potatoes.
Paul Kirk's 89-year-old mother taught him this recipe for soft red-brown beans in a brothy liquid. At New York City's RUB, co-owned by a Kirk acolyte, the beans are cooked in the same smokers as the briskets, in pans placed underneath the meat to catch the drippings. The Burnt Ends in this recipe are optional, but add a nice smoky flavor to the beans along with the bacon.
Tortilla española exists in almost every corner of Spain: as a tapa in fancy city restaurants; as a filling for bocadillos (sandwiches) at gas-station cafés; as a main course served on worn metal plates in home kitchens. Mario Batali's version, based on one he tasted in the Ribera del Duero wine region, is baked until golden brown and offers an especially high ratio of potatoes to eggs.
For these buttery-soft roasted tomatoes, Alain Coumont boosts the flavor of the creamy goat cheese filling with garlic and basil. The result works both as a side dish or a main course with a salad and crusty bread.
It's impossible to grill tiny favas, but the sweet-starchy beans get a similar smoky flavor when they're charred quickly in a hot skillet. Jean-Georges Vongerichten tosses the charred beans with garlic, jalapeño, tarragon and cubes of cheese for a warm salad.
For a crunchy, summery salad, Chris Cosentino tosses yellow wax beans, radish slivers, red onion slices, cannellini beans and fresh basil in a simple vinaigrette. To save time, you can also substitute canned cannellinis for the dried ones here.