Side

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Browning, then steaming the cauliflower lets you get color on it while ensuring it’s tender in the center.

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.

You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

Use these to make amazing leftover turkey sandwiches.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. 

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

Use just one type of bean to ensure even cooking.

Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.