Vegetable
Mashed Potatoes With Crispety Cruncheties
On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!).
Glazed Leeks With Pine Nut Salsa Verde
It’s ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Coconut Creamed Greens
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Cheesy Cabbage Gratin
Roasting the cabbage before it goes into this rich, cheesy gratin does double duty: it deepens the vegetable’s savory flavor and removes excess moisture from the creamy mixture.
Charred Sweet Potatoes With Hot Honey Butter and Lime
When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.
Brussels Sprouts With Pistachios and Lime
These roasted brussels sprouts get amazingly crispy on the outside and deliciously tender within. The date molasses–brown butter glaze makes them even better.
Broccolini With Sesame Sauce and Lemon
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Spicy Mushroom Larb
We’ve never met a riff on larb that we didn’t like, including this version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Our 17 Best Latke Recipes for the Tastiest Hanukkah Ever
We can't get enough of these potato pancakes.
We Found the Best Manual Can Opener, Finally
No more cutting yourself. No more flinging tomato sauce across the room. We found can openers that actually work.
These Crispy Green Beans Will Fight Mushy Food Fatigue This Thanksgiving
This green bean side is impossible to overcook, because you don't cook it at all.
I'm So Done With Mashed Potatoes. What's the Alternative?
Yes, mashed potatoes are a study in creamy, silky luxury. But shouldn't the holidays be a time for crispy potatoes as well?
Sides (Have More Fun)
If you try one new thing for Thanksgiving this year, let it be a new side dish.
This Thanksgiving, We're Tearing Our Potatoes Instead of Cutting Them
Torn edges capture more flavor.
I Wondered If How I Felt Had Anything to Do With Food
Our series about food lovers living with Crohn's continues with a man who went without a diagnosis for decades. Now, he's found a new way to eat, and finally, some relief.
Sweet Potato Bowls With Kale and Chickpeas
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Pomegranate and Fennel Chicken
This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It’s also popularly made with quail or duck—another Moorish influence.
How to Turn Yesterday’s Soup Into Today’s Pasta Sauce
Make yesterday’s soup exciting again—and avoid Big Pot Fatigue in the process.
Roast Walnut and Squash Medley With Persillade
Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.
Comforting Little Casseroles
Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes…need I say more?