Side

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.

Cinnamon lends additional sweetness to this savory jam, making it an excellent match with heavily spiced lamb or pork.

A hands-off recipe you can use a thousand ways. Approximately.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results.

Douse cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

When all the flavors meld, the mint transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

A colorful, stunning (and dead simple) salad made with a farmers’ market bounty of different radishes.

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.