Root Vegetable

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

This red velvet cake recipe uses beets to give the cake its supernaturally silken texture and a deep crimson hue.

Call it garlic mayonnaise or aioli, this zhuzhed-up condiment brings a boost of flavor to just about everything it touches.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.

In addition to potatoes, this creamy springtime side dish is made with lightly simmered rhubarb.

This cooling-but-spicy slaw is the ideal side for barbecue or any summer cookout food.

Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh side.

Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.

Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

A flavored salt ground with cilantro, mint, and various spices. 

The best part about gougères is that the dough freezes incredibly well, so you can have these ready to bake for a tasty happy hour snack whenever you want.

This oil-and-vinegar-dressed German potato salad is the light, bright side dish your BBQ needs.

Leeks slowly cooked down into a silky consistency become sweet and nuanced in these savory scones.

Sabzi khordan translates to “herbs for eating,” so… just eat it.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.