Simple and stunning. That’s what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.
Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop nibbling after just one.
What’s chrain, you ask? It’s a heck of a traditional condiment with a bite to it. And it’s coming to a holiday table near you.
Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.
No ordinary pickle, this simple recipe with the complex taste will make you forget forevermore the classic Vlasic.
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
These thickly sliced, richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix. Zow!
A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
One taste and you’ll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.
Traditions just don’t come much simpler than this easy-peasy, make-ahead relish. Simmer cranberries, sugar, and orange until you hear a “Pop!” Then plop it in the fridge.
Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
This stealthily healthy mash delivers the color of fall foliage right to your table—and just may make you reconsider why you think you don’t like root vegetables.
This rustic yet refined side, inspired by an Alain Ducasse dish, simmers cool-weather veggies to create something that tastes marvelously, uh, unhealthier than it is.
We swear that this whole grain risotto doesn’t taste nearly as healthful as it actually is. But don’t take our word for it….
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail