Side

Sure, you could use just one kind of potato for this pomegranate-topped side dish, but we love to combine a few. Try orange and purple sweet potatoes plus Yukon Golds. 

Butternut squash melts into the polenta as this creamy, make-ahead dish cooks, while chunks of Fontina create gooey pockets of cheese throughout.

Smashing raw green beans breaks them open and allows them to fully absorb a tangy, citrusy Thai-inspired dressing.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more. 

Chaas is an Indian buttermilk beverage seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles. Drizzle it over a mix of greens and you've got yourself a creamy salad dressing. 

Use less-spicy kale instead of mustard greens if you prefer a milder side dish—or try a mixture of both.

Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted. It never quite crisps, but it browns and caramelizes while the rest of it turns to the texture of a perfectly just set 6-minute egg.

A creative way to take all the goodness of a fondue and wrap it up in a neat little package. 

Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness—light and soft at the same time.

Crisp the vegetables up after they've had a chance to soak up the marinade—or don't, they’re delicious at room temperature, or even served cold.

A hazelnut vinaigrette pulls this satisfying salad of seasonal root vegetables, massaged, charred kale, and creamy cheese together.

Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt.

Nutritional yeast adds a hit of umami that plays well with earthy kale and buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips.

A batch of herby rice is a natural partner to peak-season tomatoes. But don’t forget about this rice once those tomatoes are gone—green rice works in any season.

Nestle a whole eggplant in the dying embers of a charcoal grill (or char it up top) and it’ll soften into a deliciously smoky, spoonable mush.

Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.

Basting cauliflower in a spicy butter sauce as it grills infuses it with flavor while turning it beautifully amber. An impressive-looking vegetarian entrée, it also makes a wonderful side dish to any grilled dinner.