Side

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

This warm, buttery, pull-apart bread is easy to throw together (just five ingredients) and crazy versatile.

“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor

Some parsnips can have a woody core, which you’ll want to cut away before cooking.

Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

The sugar in the spice rub can burn if cooked too long, so watch these closely.

We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything.

If you’ve made risotto, this recipe will feel intuitive, but the combination of earthy rye berries and mushrooms will taste completely new.

It’s worth picking through the potatoes to find ones that are all about the same size for this Hasselback recipe. Click here for a step-by-step guide on how to prep them

This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it's perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.

Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

To make ahead, freeze the cut-out biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes. Get the full fried chicken biscuit sandwich recipe served at Pies-N-Thighs restaurant in Brooklyn, New York, here!

Rather than fussily cutting the grapefruit into neat segments, chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

Chef Ignacio Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.