Side

This savory infused oil is about to open up your salad world.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

A simple slaw that pairs well with meaty summer mains.

The method for marinating the feta is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.

You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.

The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.

This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.

The crosshatch pattern isn’t just for show (even though it does look cool)!

This classic (and familiar) potato-and-cauliflower dish is a great make-ahead party dish.

Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist.

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.

Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

The tastiest rice is seasoned sushi rice.

Leftover basmati rice gets gussied up with earthy fried mustard seeds and curry leaves, sweet caramelized, crunchy peanuts, and spicy chiles.

Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.

In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

Say it with us: No more squishy, bland summer squash!

Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.