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magazine cookingclub caramelized onion rosemary and pine nut topping
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When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.
4.0
(3.83)
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With a bag of frozen pearl onions (so cute, no peeling required!) and a bag of mini sweet peppers, you’re well on your way to dinner.
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(4.8)
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Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.
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Shawarma spices aren’t just for chicken and meat.
5.0
(4.94)
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Tender cabbage gets smothered in a velvety sauce and topped with smoked sausage and spicy honey for a decadent side that will steal the show.
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(4)
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This sweet and sour pine nut topping is gonna go on everything you grill this summer.
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There’s no shortcut when it comes to caramelizing the onions—be patient.
5.0
(4.78)
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Cabbage deserves more credit—char it, braise it, spice it, and turn it into the best thing on the table with a little help from a maple-lime dressing.
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(4.81)
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If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.
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This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.
4.7
(4.7)
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Treat your shrimp to a roll in shredded coconut and sesame seeds for a gloriously crispy coating.
4.6
(4.55)
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Using a pressure cooker to cook the grits for this twist on a Lowcountry favorite means you don't need to babysit a pot on the stove for an hour.
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The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.
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3.0
(2.9)
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An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.
5.0
(5)
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Don't be shy about letting your onions get some char.
3.5
(3.52)
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5.0
(5)
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The broiled onion needs to be really black, all the way through, so that it’s dry enough to turn into powder to mix in this compound butter from Rose's Luxury. Things get smoky—open a window first!
3.3
(3.3)
Easy
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Little effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more.
3.6
(3.56)