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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.
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(3.83)
Quick
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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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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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This sweet and sour pine nut topping is gonna go on everything you grill this summer.
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Easy
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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.
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There’s no shortcut when it comes to caramelizing the onions—be patient.
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Shawarma spices aren’t just for chicken and meat.
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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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Quick
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Don't be shy about letting your onions get some char.
3.5
(3.52)
Vegan
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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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