Sides & Vegetables

Juicy and umami-rich, we might even dare say these super savory mushrooms are meaty in texture. They made a terrific side or even sub in for a burger patty.

Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.

Crisp on the outside, sweet and tender on the inside, these buttermilk onion rings are going to ruin all over onion rings for you.

That frugal Italian trick of adding buttery bread crumbs to just about anything to make it more enticing works its considerable charms here. Swoon.

How fortunate for us—and by us, we mean humanity—that there exists this recipe for the best classic coleslaw we've ever had.

Say hello to the most failproof way we know to get everyone to eat their veggies—and just about anything else you can dip or dunk or douse.

Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean Korean kimchi. And just wait'll you learn his ideas for using it.

Classic German comfort food made with a hot and tangy vinegar dressing and and crisp bacon. Here's how to make it.

Creamy, cheesy, and just like Grandma used to make. That's what we're talking about when it comes to these easy scalloped potatoes.

Our latest definition of decadent comfort food. A David Leite original, this recipe melds layers of ham, potatoes, shallots, and gooey cheese in a rich cream sauce.

Yet another failproof recipe from Deborah Madison that's hearty and healthy and satisfying beyond words.

A stunning jumble of ingredients you'll forget are healthy the moment you take a bite. Sweet roasted beets. Peppery watercress. Tangy feta. And a perfectly balanced vinaigrette.

Obscenely rich and soul-achingly satisfying. That's what we think of these classic Portugueseroasted potatoes with caramelized onions and melted cheese.

After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to "Leite's Cauliflower." Hmmm...

After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.

A one-pot wonder of a small mountain of greens, caramelized onions, andouille sausage, and plenty of slurp-worthy pot liquor.

If you’ve been limiting your endive game to crudité platters and cute appetizers, prepare to be astonished.

The answer to the annual post-Thanksgiving glut of leftovers that leaves your fridge door impossible to shut.

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

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