This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn’t be out of place on a distinctly American Thanksgiving table.
This recipe for dandelion greens sauteed in duck fat is a definite Weeknight Winner™ around LC. Use any sturdy greens if you’re not a dandelion dandy.
Roasting rainbow swiss chard is a treat during cooler weather when the leaves are no longer at their peak. A bit of olive oil is all you need.
Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.
Don’t care for broccoli? Just toss it on the grill. It’ll take on a beguilingly earthy, smoky quality that’s actually quite hard to resist.
A mango banana salsa recipe? It may sound odd, but with its mix of fruit, chiles, and onions, it’s sublime with fish tacos, chicken, even tortilla chips.
With its spark of lime juice and hint of heat, this slaw is the perfect side to steamed fish, pan-roasted chicken, pulled pork.
Never give zucchini away again with these equally tempting yet uniquely different slaws—choose rich and creamy or tart and sweet.
A British take on potato salad that’s both simple and sublime, this summery staple draws on the tart richness of creme fraiche and the pucker of lemon.
Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.
An unexpected, elegant salad of thinly shaved summer squash tossed with squash blossoms, lemon, and some crumbly cheese. Lovely with just about anything.
For this salad, fresh corn, green tomatoes, and red onion are tossed in a refreshing Champagne vinaigrette. All hail summer!
A swift stovetop version of classic pommes Anna, these sliced spuds are swaddled in butter, garlic, and Julia Child’s enthusiastic approval.
A touch of maple syrup infuses traditional coleslaw with a unique, unexpected sweetness. Try this slaw with pulled pork sandwiches, burgers, or barbecue.
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