Side

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

Paleo, who? With ghee-toasted almonds, golden raisins, and fresh scallions, this pilaf is definitely not diet food.

This cauliflower rice recipe is very adaptable; just use what you find in your cabinets.

Fulfill your need for a fast, weeknight green thing.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.

We have a spiced yogurt marinade to thank for those Nacho Cheese vibes.

Your roasted broccoli recipe could use an upgrade.

If you've always thought you needed hours to make a luxuriously silky puréed vegetable soup, well, this recipe is here to say you don't! 

Letting the dough proof in the fridge will extend the rising process, resulting in a more tender and flavorful crust.

These salty-sweet scones are spiked with a bright spicy note of black pepper and are as delicious alongside a baked ham or roast beef as they are with a platter of scrambled eggs.

This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.

Some dishes are meant to last, some relationships aren’t.

Don't tell Aunt Peggy what the secret ingredient is.