Side

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

Cheesy, peppery polenta you can make in an Instant Pot.

These sugary, Parmesan-y, buttery rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

Greens you can take on-the-go.

For the holidays, Vivian Howard always makes her mom’s salt-and-butter-roasted pecans.

On New Year's Day, Julia Sullivan makes these collard greens with a side of black-eyed peas for good luck.

The ideal bring-to-your-friend's-dinner-party salad.

You can't go wrong with cheese, cream, and pancetta.

You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.

Sausage, squash, greens, and cornbread bread crumbs. Need we say more?

The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

A flavorful, curry-packed rice pilaf that's just as good for a main as it is a side.

This savory, cheesy butternut squash bread pudding is a fall masterpiece.

The classic summer salad gets a roasty cold-weather makeover.

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!

If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.

You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.

Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

With any luck, these will be the softest rolls you ever make.