Side

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

If you love sweet and salty paired in one dish, then this nourishing salad is for you. To take this dish on the road, pack the berries and the dressing separately to avoid wilting the greens. For a cocktail party, swap the greens out for lettuce cups and spoon them full of the carrots, radishes, berries, and nuts, then drizzle with dressing.

Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color. If you have coconut oil on hand, the naturally sweet flavor pairs nicely with the cherries and almonds.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Swap cauliflower “rice” for bulgur in the classic Middle Eastern salad for a totally grain-free lunch.

You'll impress everyone with these flaky, puffy doughnuts.

Bacon lends a smoky depth while dates become a naturally sweet glaze for this simple, crowd-pleasing side.

Just three ingredients get you more flaky layers than you can count.

These quick and easy breakfast pastries have a delicate orange flavor.

Here, we make flaky biscuits with just 3 ingredients.

Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

When matzo meets kimchi pancakes: a love story.