Side

Like any bread, prepping this onion naan recipe takes a little time. The good news: each cooks up in under 5 minutes.

Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.

"Pineapple is the surprise guest star in this crunchy, juicy tropical slaw. Serve it with roasted chicken or fish." —Sue Li, recipe developer, BA Test Kitchen

The combination of meaty, caramelized, roasted cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish recipe.

Use mature flat-leaf spinach—the baby leaves lack flavor and texture.

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.

This simple salad gets extra flavor from finely grated hazelnuts.

Skip a step when making mac and cheese by not precooking the pasta. Instead, mix the dried pasta with a thinner-than-usual bèchamel sauce, and it will bake perfectly in just 30 minutes.

A hearty, satisfying vegetarian take.