Side

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Poaching the shrimp with their shells on locks in their flavor.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.

This creamed Swiss chard with lemony bread crumbs is everything creamed spinach wishes it could be.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.

The parcooking is essential for a tender result, but the extra effort’s worth it.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.