Side

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled.

If you like your pickles spicy, add a pinch of crushed red pepper flakes.

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.