Side

Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.

Watch the video and learn how to make this recipe.

“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager

This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.

Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.

The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says chef and author David Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

Maitake mushrooms are a tasty addition to this meatless meal. Cooking them until they are crisp around the edges will give them a delicate crunch.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”

Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from dartagnan.com.

Okay, so maybe you don’t live across the street from a blooming locust tree—you can still make a killer butter sauce.

Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).