Side

This recipe, with its double dose of coconut, is a quinoa game-changer.

Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette

Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party.

A light yet flavorful “stew” of tender leeks that comes together practically à la minute.

Dipping the oysters in egg whites makes the fried coating especially light and crisp.

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

The longer these pickles sit, the more flavorful they’ll become.

This crispy potato cake is a decadent side that goes with almost everything—especially breakfast.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it’s amazing how many vegetables kids will eat when they’re actually hungry.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

The bacon fat is an obvious bonus to the crunchy texture in this roasted chickpeas recipe.

Preserve summer's golden ears of corn by pickling it in a spicy brine.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.