Side

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

Seasoned with smoky paprika and steam-charred in foil packets, these spuds taste like summer.

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

Shaved into a salad, roasted until crispy, or puréed into soup, our best asparagus recipes celebrate spring’s most iconic spears.

An herbaceous, crunchy, green riff on the iconic bread salad, tossed in a tangy buttermilk dressing.

Admit it: When you go for round two, it’s the sides you’re really craving.

Every salad should have pita chips.

A halfway-homemade pastry to wow anyone.

All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.

This salad gets better with time, making it a go-to for meal preppers and busy weeknights.

Vodka contributes an extra measure of tender crumb to these flaky-as-can-be biscuits.

From “The Diaspora Spice Co. Cookbook,” this recipe is a lesson in simple yet luxurious cooking.

A veg-forward main or gets-along-with-everyone side.

Like blistered asparagus with harissa and pickled rhubarb salad.

With four ways to dress it up, this simple risotto recipe is worthy of a dinner party—but it’s also delicious topped with nothing at all.

Tender, caramelized, and crisp at the edges—and wildly simple to make.

Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.

A make-ahead pantry salad that's friendly on the wallet too.

These cheesy biscuits are a dream savory breakfast. Or pile them in a basket to round out any dinner.

A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.

A brief simmer in chicken stock makes fennel meltingly tender, mellowing out its sharp licorice notes. A fennel dish to convert the fennel haters.

A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.

What your biscuits have been missing? A can of creamed corn.

One of our favorite ways to cook cabbage—in a spiced tomato broth, until tender to the core.