Ever thought salad was boring? Think again. We're not ashamed to admit we did a faceplant in this lovely little number. We suspect we're not the only ones.
You'll never look at green beans the same way again after experiencing these crisp yet tender specimens with an intensified green beaniness and some intriguing bling from almonds and spices.
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.
Perhaps the quickest pickles ever, these tongue-tinglingly tangy specimens come together in minutes. Bet you can't eat just one.
Red Wine Onions5/24
Meet your newest weeknight staple. Slightly sweet, deeply flavored caramelized red onions doused with red wine.
Sufficiently stunning enough to convert even the staunchest sprout haters with its sprightly citrus smack. Swear.
Roasted cauliflower has been the darling of the veggie world for a while. But this version goes beyond with jalapenos, capers, lemon, and parsley. Roasted cauliflower 2.0.
Mashed potatoes this is not, although it does have a uniquely and really quite charming caulifloweriness all its own that we quite like.
Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.
Eating healthy can get tiresome if you're not careful. Fortunately you have this stunner of a summer salad to yank you out of your food rut.
Easy, easy, easy. Fast, fast, fast. Delicious, delicious, delicious.
Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.
With its smack of richly spiced mulled wine, this boozy braised cabbage tastes as if it was meant to be for the holiday table.
Simple and lovely and Italian, this salad is a contemporary combination of traditional Italian ingredients from chef Ignacio Mattos, chef at Estela in Manhattan.
Simple. Stunning. And conversation stopping as well as starting. That's what this salad is.
So tantalizingly crisp at the edges, tender but not mushy at the center, and lovely through and through they'll haunt you forever. (In a good way.)
When prepared simply yet perfectly as here, this classic will leave a lasting effect on guests...not to mention lingering recipe requests.
It's remarkable what you can do with a can of beans. Here it's transformed into a pretty classy purée (aka poor man's hummus).
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.
You say artichoke. We say carciofi, Italian for "pointy leafy thing that turns meltingly tender when cooked like your nonna knows how."
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.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it's both vegan and gluten-free?)
Spiced Red Cabbage24/24
This contains sugar and spice and everything nice. In fact, it has so much niceness in it, we want it for every special occasion.