Side

Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.

Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.

When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

What makes this salad so good? A secret ingredient we like to call "flavor flakes."

Pretty enough for company, this fresh fruit salad comes together in a snap.

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

This recipe actually makes three loaves—but more of this beautiful braided bread is a very good thing.

This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta.

Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.

Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet.

The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an ­anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.