Side

Somewhere a Bloomin’ Onion is weeping.

You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

All you need are your hands, some friends, and permission to get a little messy.

Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

This recipe doesn't make sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge.

These get better with time, so don’t hesitate to make them ahead.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.

Rinsing the onions in cold water tames some of their bite.

Sometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, abundant Indian-inspired spices.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Nuts and nut oils are an easy way to change up your weeknight grain game. Try tossing in different toasted nuts and drizzling with their respective oils.