You don't have to be Greek for this amalgam of tomatoes, green beans, red onion, and feta to taste like home.
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.
This recipe is actually not so much veggie spaghetti. It's more like veggie squiggles. So what the heck to do with it? Lotsa things.
Best potato salad ever. That's what folks are saying about this easy and, dare we say, elegant spud salad.
Now you can indulge your craving for roast potatoes when it's sweltering outside without heating up the entire kitchen. You're welcome.
An easy way to gussy up green beans and make them seem fancy without being fussy.
"Heavenly." "The best cornbread we've ever had." "Like eating cake." "Stop me before I make another!" That's what folks are saying about this unconventional cornbread.
A lovely, healthy, aesthetically pleasing side for when you want to impress with ease.
Does it get any better (or more like you're vacationing south of the border) than grilled corn slathered with lime mayo, cheese, cilantro, and hot sauce? Nah.
This eggplant Parmesan isn't exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
A cheater's version of homemade barbecue potato chips that will have you hooked for life. Taste 'em and get back to us.
Because there weren't enough tempting potato salads in the world, The South came up with its own rendition. And yes, it calls for Duke's. And a whole lotta other tempting things.
Move over, cole slaw. There's a new slaw in town, and it features everyone's favorite dark leafy green.
We could stare at this staggeringly stunning tempura all day—and eat it all night. Talk about a nifty tactic to get us to eat our veggies.
Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.
French Potato Salad16/49
This is not your mom's potato salad recipe. It relies on tangy Dijon vinaigrette and soft-boiled eggs for dressing with runny yolks that spill into the salad to form an unparalleled richness.
All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.
Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.
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.
Before you roll your eyes and mutter, "Do I need another mashed potato recipe?" we suggest you try these simple, sinful, pleasingly chunky smashed spuds. The answer, you'll find, is yes.
Part hush puppy, part fritter, and lovely through and through, these little blobs of cornmeal batter and summer squash blossom like sunflowers as they fry.
Whether you've sad-looking plum tomatoes or stunning heirlooms, their tomato-y essence is concentrated in this ingenious, all-sins-forgiven tart with Cheddar and basil.
What to do with late summer abundance? Chef Alain Ducasse's fancy-pants interpretation of a Provençal classic.
Don't care for broccoli? Just toss it on the grill. It'll take on a beguilingly earthy, smoky quality that's actually quite hard to resist.
Sometimes carrots aren't quite as sweet as we'd like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.
A jumble of raw shaved vegetables that comes together easily, tastes magnificent, and doesn't even require you to turn on the stove. Sounds like a summer staple to us.
Cherry Tomato Confit27/49
This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here's how to make it.
A savvy, sophisticated, eat-your-veggies strategy that works its stealthy charms on kids and adults alike. You're welcome.
Stir-fried lettuce. Not what you were thinking about doing with that head of romaine languishing in the fridge? Think again.
Never again curse as your pricey spears of asparagus fall between the grill rack into oblivion. All you need is this simple trick.
When subjected to gentle heat, radishes' vibrant fire engine red fades to the palest shade of pink and their peppery rawness gives way to a complex nuttiness.
These quick pickles--quickles!--aren't at all like the ones your grandma put up each year. They're better.
Salsa masquerading as salad, this recipe for kachumbari (say it with us, ka-chum-bar-i) is from Kenya, not Mexico. Surprise!
Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.
There’s a subtle art to cooking okra and this recipe has mastered it. So flavorful and not slimy, you’ll wonder why everyone doesn’t cook it this way.
South Carolina Slaw36/49
This may not seem like coleslaw to some given its lack of mayo. But its sweet tanginess is going to woo you like never before.
Orbs of deep-fried cornbread awesomeness that are crisp and burnished brown on the outside, cakey and tender on the inside, and truly irresistible through and through.
"The perfect combination of sweet-tart creaminess." That's what folks are saying about this super easy, super fast fennel slaw.
These lovely little summer gems take their crisp coating from cornmeal. As memorable as the movie named after them.
Yeah, watermelon juice dripping off your elbow is a swell thing. So is this incomparably elegant yet easy salad that melds sweet and heat.
Simple and stunning. That's what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.
Think you don't like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
Braised New Potatoes43/49
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.
Even green bean haters will devour these sweet and sour green beans doused in a smoky, sweet, tangy sauce with glee.
A legitimately unexpected and badass approach to winter squash that we promise will surprise and satiate.
Stale bread? Itsoaks up a tangy vinaigrette in this interpretation of an Italian classic from the Barefoot Contessa herself. You're welcome.
Ever notice how folks who are drawn to artichokes tend to be evangelical about them? One taste of this, you'll understand why.
Perhaps the quickest pickles ever, these tongue-tinglingly tangy specimens stack flavor on flavor all in the span of a few minutes of work and a few hours of waiting.
An incomparably more elegant (and, we dare say, delicate) version of the classic iceberg wedge salad that's almost too pretty to eat.