Side

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

Lamb chops are one of those ingredients that intimidate a lot of people, but they’re actually a great protein to cook (and especially grill) at home.

The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.

With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.

Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

Easy to make, impossible to stop eating.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

This side dish is flavorful enough to also serve as a main course.