Side

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

Easy, cheesy, beautiful mozzarella fritters. 

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

Grilled cheese? Yes, please. But not that kind. We’re talking creamy-charred paneer with grilled green beans—a perfect vegetarian side for your next cookout.

Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.

An extra-thick Caesar dressing gives this tomato salad its oomph—and keeps it from sogging out at the picnic.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.

Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?

Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad. 

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

Beans cozy up with spring alliums and plenty of olive oil.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

Crisp on the outside, pillowy on the inside, and up for dancing with any savory flavor in your fridge or pantry. 

Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.