Side

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar. 

The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.

Rinsing the rice before cooking ensures the grains will be fluffy and separated, not gluey.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.

The dressing will help keep the apples from discoloring, even if they sit out for a while.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

These pickles—from the minds behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal—will have the most vibrant color and snappiest crunch the day they are made.

Salting draws excess moisture from the cucumbers and seasons them simultaneously.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.