Side

This dough will yield enough to make four large flatbreads or eight smaller ones.

This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.

All your favorite classic Italian flavors plus a hit of fresh mint make these braised artichokes an absolutely irresistible spring side.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

This fresh salad was inspired by the elements of a Passover Seder plate.

Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.

Finishing this dish with coconut milk retains its sweet flavor.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

This is probably the most famous lentil dish coming out of India—yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it would grace our family dinner table at least once a week when I was growing up. There are lots of different recipes for flavoring the oil (tadka), so play around with your spice pantry and see what you come up with. If you don’t have half of these spices, then don’t worry; just add a tablespoon of your favorite spice paste and it will taste just as delicious.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.