Side

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

This dough will yield enough to make four large flatbreads or eight smaller ones.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Finishing this dish with coconut milk retains its sweet flavor.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

The classic Pecorino and black pepper combination is delicious on way more than pasta. Try it on veg and rice, too.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. 

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

Use whatever bread you have lying around, but we like the earthy flavor combo of rye and beets.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

Delicious on its own or stirred into oatmeal or yogurt; also great as a side for pork chops and potato pancakes.

The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.