Sides & Vegetables

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

Cacio e pepe kugel. It's what happens when Rome's famous pasta dish collides with everyone's favorite Jewish comfort food.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

There's one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

Quite simply, these are sturdy kale, collards, chard, and mustard greens are coaxed to enticingness by slowly simmering them with ham hocks or bacon, onions, and spices. A Southern classic reinvented.

An impressive and enticing use for healthy roots and tubers that, thankfully, doesn't taste virtuous at all. In fact, it actually feels quite indulgent.

Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.

This is the crisp accent to all manner of foods that you've been missing out on your entire life. And they're quick and easy enough to fry so you can easily make up for lost time.

Holiday leftovers put to magnificent use! Turkey, stuffing, mashed potatoes, and gravy are layered in muffin tins to transform your day-after-Thankgiving-clean-out-your-fridge experience. Leftover cranberry sauce on the side optional.

This Christmas and Thanksgiving dish of wild rice is combined with freshly roasted chestnuts, cranberries, and apricots then baked in the oven. The sweet and savory notes hit just the right spot with guests.

Roasted winter squash with a little bling in the form of Parmigiano-Reggiano. So simple. So surprising. So satisfying.

Doesn't get much simpler than this make-ahead cranberry sauce. Simply simmer cranberries, sugar, and orange until you hear a "Pop!" Then slide it in the fridge. Your work is done.

You're going to find yourself dreaming up excuses all year around to make this amazing southern style stuffing. Swear.

Not entirely unlike the marshmallow-topped sweet potato casserole of your childhood, this "souffle" is ever so slightly more sophisticated with its pecan streusel.

Sugar—well, molasses—and spice and everything nice. That's what pear chutney is made of.

Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.

"One of the best things I’ve EVER made." "Beautiful." "Comforting." "Delicious." "Easy." That's what folks are saying about this simple and satiating casserole.

So easy to toss together. So understated yet sophisticated. So wise in capturing and preserving something during its season.

A fast, easy, and unbelievably enticing way to get your greens. (And a perfect way to use up that container of miso in the back of your fridge.)

Sweet enough to entice the kid in you but boozy enough to appeal to the adult in you. (Apparently we like our vegetables the same way we like our cocktails.)