Sides & Vegetables

A white bowl of creamy vegan mashed potatoes with a sprig of rosemary and a spoon sticking in

Vegan Mashed Potatoes

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We defy you to not swoon to these spectacularly (and surprisingly flavorful and flamboyant vegan mashed potatoes.

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  • 10 M
  • 30 M
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A cast-iron pot filled with pan-fried green beans tossed with garlic and butter

Pan-Fried Green Beans

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Simple yet spectacular green beans thanks to the perfect technique from Alain Ducasse.

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  • 10 M
  • 20 M
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Basic Pan Gravy

Basic Pan Gravy

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Great gravy doesn’t just happen by chance. Here’s how it does happen.

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  • 15 M
  • 15 M
  • 11
A pot of velvet mashed potatoes--made with plenty of butter, cream--with a wooden spoon and pat of butter on top

Velvet Mashed Potatoes

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No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.

  • 15 M
  • 35 M
  • 10
Casserole dish of cubes of homemade cornbread sausage dressing, with pork sausage, onion, celery, and spices

Homemade Cornbread Sausage Dressing

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This dressing is pretty much Thanksgiving personified. But that doesn’t mean you can’t enjoy it any day of the year. Trust us. One taste and you’re not gonna want to wait 365 days before you have it again.

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  • 45 M
  • 1 D
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A pewter platter with chunky red apple cranberry sauce with a serving spoon

Easy Apple Cranberry Sauce

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We’re not quite certain which title is more apt—apple cranberry sauce or cranberry applesauce. But then, we’re not so into titles or labels. We’re simply into taste. Whatever you call this, there’s no denying, it tastes lovely.

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  • 15 M
  • 30 M
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A ceramic oval dish of baked spinach mornay with cream sauce, sliced onion, and browned top

Baked Spinach Mornay

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Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.

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  • 25 M
  • 1 H
  • 2
Sheet pan lined with parchment and sliced maple roasted parsnips

Maple Roasted Parsnips

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Just three ingredients–parsnips, maple syrup, and olive oil. And it’s so easy. Just slice, toss, roast, and be reminded just how nice simple tastes.

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  • 20 M
  • 50 M
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A yellow bowl of cowboy caviar--black-eyed peas, corn, red onion, tomato, red and yellow pepper by Dorie Greenspan

Cowboy Caviar Salad

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Eating healthy was never so easy—or mingled so nicely with tortilla chips and beer.

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  • 30 M
  • 30 M
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Sheet pan with chunks of roasted pumpkin and Brussels sprouts

Maple Roasted Pumpkin and Brussels Sprouts

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Ever been tempted by those piles of beautiful autumn pumpkins and squash at the market, only to get home and wonder, “Um, now what?!”  Thankfully, we have the perfect solution.

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  • 30 M
  • 1 H
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Roasted Caramelized Root Vegetables

Roasted Caramelized Root Vegetables

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Sometimes it’s a relief to take a respite from veggie side dishes that are overcomplicated to put together or overwrought with additional ingredients. Sometimes it’s nice to simply revel in the innate goodness of the simplest incarnation of something.

  • 25 M
  • 1 H, 25 M
  • 6
A red Le Creuset pot filled with red wine onions, that have been slowly cooked together

Red Wine Onions

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Meet your newest weeknight staple. Slightly sweet, deeply flavored caramelized red onions doused with red wine.

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  • 20 M
  • 2 H
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Two plates of shredded, shaved Brussel sprouts, topped with toasted pine nuts, green olives, bread, and more pine nuts nearby

Shaved Brussels Sprouts Salad

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Sufficiently stunning enough to convert even the staunchest sprout haters with its sprightly citrus smack. Swear.

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  • 30 M
  • 30 M
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