Side

A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing for her Thanksgiving turkey.

Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.

If you don’t have (or can’t spare) a cast-iron skillet, this can also be finished off in an 8x8” glass dish for baking.

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

If you don’t have fennel, simply omit it and double the onion.

This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.

For this classic garlic bread, you can cut and butter the bread well in advance, but don’t bake it until guests arrive. This is part of BA's Best, a collection of our essential recipes.

If you’ve never bought kohlrabi before, here’s a great reason to try it.

These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.