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.
Sides & Vegetables
Sides & Vegetables
Kale Chips
Apr 22, 2013 by
Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop nibbling after just one.
- Quick Glance
- 10 M
- 30 M
- 13
Homemade Chrain
Mar 21, 2013 by
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.
- Quick Glance
- 15 M
- 1 H
- 27
Lemon Horseradish Butter
Mar 18, 2013 by
Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.
- Quick Glance
- 15 M
- 15 M
- 7
Sichuan-Inspired Pickled Vegetables
Mar 06, 2013 by
No ordinary pickle, this simple recipe with the complex taste will make you forget forevermore the classic Vlasic.
- Quick Glance
- 20 M
- 20 M
- 5
Stir-Fried Cauliflower | Bong Cai Xao
Mar 04, 2013 by
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
- Quick Glance
- 10 M
- 15 M
- 21
Radishes in Chile Oil Sauce | Qiang luo bo
Feb 19, 2013 by
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
- Quick Glance
- 10 M
- 40 M
- 15
Breakfast Oven Fries
Jan 29, 2013 by
These thickly sliced, richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix. Zow!
- Quick Glance
- 10 M
- 1 H
- 8
Spuddies | Tater Tots Recipe
Jan 28, 2013 by
A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
- Quick Glance
- 45 M
- 1 H, 50 M
- 3
Moonshine Onion Rings
Jan 04, 2013 by
A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.
- Quick Glance
- 25 M
- 30 M
- 3
Pico de Gallo
Jan 02, 2013 by
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
- Quick Glance
- 15 M
- 45 M
- 11
Black-Eyed Peas with Spinach
Dec 25, 2012 by
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
- Quick Glance
- 20 M
- 2 H
- 8
Brown Butter Winter Squash
Nov 12, 2012 by
One taste and you’ll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.
- Quick Glance
- 10 M
- 40 M
- 15
Cranberry and Orange Relish
Nov 05, 2012 by
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.
- Quick Glance
- 5 M
- 15 M
- 22
Baked Spinach Mornay
Oct 31, 2012 by
Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
- Quick Glance
- 25 M
- 1 H
- 5
Olive Oil Mashed Potatoes
Oct 31, 2012 by
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
- Quick Glance
- 10 M
- 45 M
- 22
Autumn Root Vegetable Purée
Oct 13, 2012 by
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.
- Quick Glance
- 20 M
- 1 H
- 1
Autumn Vegetable Ragout
Oct 13, 2012 by
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.
- Quick Glance
- 1 H
- 1 H, 50 M
- 1
Whole Spelt Risotto with Butternut Squash
Oct 11, 2012 by
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….
- Quick Glance
- 45 M
- 1 H, 45 M
- 2
Broccoli Rabe with Roasted Garlic
Oct 02, 2012 by
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
- Quick Glance
- 10 M
- 1 H
- 11