Side

If you grill the vegetables a day or two ahead, this satisfying pasta dinner comes together in a snap.

This rice & veggie skillet was inspired by the traditional Spanish dish paella. Traditional paella is typically made with chicken, rabbit, and vegetables. However, this vegan version still packs a ton of flavor thanks to the fresh vegetables, lemon juice, and Extra Virgin Olive Oil from Spain.

Memorize the recipe for this classic, cheesy kale salad and make it your go-to side for any family dinner.

This salad is really flavorful and filling, and super easy to make. Karena’s been making it for our picnics and barbecues for years, and it’s always a hit.

Char tender, crunchy, irresistible mini heads of romaine lettuce on the campfire, then smother them in dilly buttermilk dressing.

The simple trick to this easy dinner? Salt the squash pieces and let them drain in a colander before cooking. This releases excess liquid and concentrates the flavor.

Go hard when charring the cabbage wedges—to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.

While you can use any green you like, a mix of tender and sturdy ones—some bitter and some hot—gives the best balance to the final dish.

Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that’s just as delicious as the beans themselves. Keep the beans submerged in the broth in the refrigerator so they won’t dry out; plus, they’ll continue to soak up all that flavor.

The secret to this pasta salad? Dress it twice. The pasta absorbs the first round of sauce completely, while the second dose keeps it glossy and bold. Walnuts and breadcrumbs add the perfect crunch.

Toss a few extra cobs on the grill at your next cookout and stash them to make this smoky corn salad later in the week.

We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.

We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.

When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.

Steel-cut oats have a chewy, hearty texture. Taking the extra step of browning them in butter gives the oatmeal a toasty, rich flavor and helps to keep it from sticking to the pot.

A creamy, healthy take on your family's favorite that you can make in one pot using the Instant Pot.

You'll save at least an hour or two of cooking time when you make beans in an electric pressure cooker.