Side

The tangy-spicy yogurt sauce here means no more boring carrots.

Chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.

Japanese sweet potatoes are starchier than yams and worth seeking out (Whole Foods should have them).

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

Bitter radicchio is the perfect match for sweet stone fruit in this easy salad recipe.

This is the future of fruit salad—with avocado, herbs, a little spice, and peak season peaches.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

This savory-sweet salad can be a bright summer side or even light dessert.

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

A simple summer side dish that goes with everything you’re grilling.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.

This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.