Sides & Vegetables

This unique spud salad is full of pleasant surprises and is gonna upend your notion of how things—or at least potato salad—ought to be.

"Oh my God." "This may be the best potato gratin I have ever made." "Easy to make and oh so creamy." That's what we're hearing about this simple yet splurge-worthy side dish.

Embarrassingly easy. Enticingly aromatic. And unbelievably satisfying in terms of that beguiling umami-ness that defines mushrooms. Curious? You should be.

A simple Southern classic from Alexander Smalls, this has all the potato salad ingredients as well as relish to give it that elusive balance of tangy and ever so slightly sweet.

If you're looking for a lively dish, this is not it. Rather, it contains hints of Tuscany here and there in a subdued fashion.

Yoohoo, you who's trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.

Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.

You may have had twice-baked potatoes before. But we'd wager they weren't anything like these lovely little Irish-inflected spuds.

All the rich creaminess of potatoes sloooooowly roasted with your favorite roast. But in just 30 minutes on the stovetop. The secret? Braise 'em in butter.

"The best biscuits I've ever had!" is what we're hearing from many, many, many folks who when they first try these easy no-rolling-required biscuits. Amen to that.

These spring spears, buried beneath a behemoth of Parmesan, is making converts of even the most reticent veggie eaters.

So novel to serve (and so delicious to eat) that you, as well as any finicky eaters at your table, might just forget any prior bland experiences you may have had with cauliflower.

Know how some bourbon houses offer small batches of prize vintages? We suspect the same sorta thing could transpire with this lovely homemade kraut.

Spaetzle is like homemade pasta but without all that fussy rolling out, which makes it as easy as it is satisfying. Not to mention cheap as can be.

A sweet-tart side dish sensation. These carrots of any--or many--hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.

A simple side that comes together quickly, only messes up a single pan, and will earn you accolades from most (if maybe not all) the folks at your table.

So incredibly easy to make it's ridiculous. Perfect for when you KNOW you need to eat your vegetables but desperately want to switch things up a little with something unexpected.

Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be. Consider them to be dirt candy.

Mashed potatoes in a taco? We were skeptical, too. Then we made them. Now we're smitten.

There's a lot to like here. The caramelized sweetness of sweet potatoes and onions. The salty and tangy creaminess of feta. And the knowing that you're doing something decent for yourself without it tasting like penance.