Side

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.

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

The best Thanksgiving sides are fresh, fuss-free, make-ahead—and don't compete with your beloved green bean casserole for table space.

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

This energy-sustaining bread makes beautiful toast.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.

Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.

We wish we could take credit for these double-dairy, paprika-dusted mashed potatoes, but we can’t. This masterpiece is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.