Side

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.

A Healthyish take on classic creamed spinach

We optimized this recipe as a savory, unapologetically moist stuffing for soaking up all your Thanksgiving sins.

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

This crunchy romaine number, drizzled with a creamy, craveable yogurt-based homemade ranch dressing, is the kind of salad that goes with just about anything, from delivery pizza to pan-seared pork chops.

With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.

Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.

This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.

We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.

Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.