Side

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant. 

The anchovy-garlic-lemon sauce has never let me down.

The sweet-acidic-salty-gingery sauce, cooling mayo, and piles of wispy bonito flake toppings of Japanese okonomiyaki go great on pretty much anything.

Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.  

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.

A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.

These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.

Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.

Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish.

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.

Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.

Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.

A deeply savory rice porridge topped with kimchi, scallions, peanuts, and shallots.

A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.