Side

The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.

Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.

This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.

These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.

You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.

Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

Try new takes on Thanksgiving favorites, like stuffing-crusted turkey cutlets and cheesy stuffing.

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

A new recipe + tips for how to make the crispiest possible brussels sprouts in the oven.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

Call it cheating—we call it 30 minutes you don’t need to spend standing at the stove.

Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. Garlic heaven.

Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Yes, you can eat butternut squash raw!

This ajo blanco sauce is rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on everything we’re making this season.

Adding silken tofu to the base of this kid-approved recipe both enriches it with a little added protein and lends it a satiny texture.

Homemade cottage cheese just tastes better than store-bought. Use the best dairy you can find for the creamiest flavor.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.