Side

Browning, then steaming the cauliflower lets you get color on it while ensuring it's tender in the center.

Thick slab bacon is key to this dish. Buy it packaged, if you can find it, or from the butcher.

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals

A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful frisée salad that makes good use of shallot, lemon zest, lemon juice, pistachios, and green grapes. 

The warm, sweet spices of masala chai are magic in these homemade doughnuts.

The classic treat gets a double dose of cider goodness from a syrupy reduction that is both mixed into the dough and used for the shiny glaze.

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.

Sweet, tender pearl onions are the star of this reimagined classic, which gets an elegant update with fennel, citrus, and Parm.

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs—it's great for mopping up all the delicious sauce.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Even if you're not a huge fan of bitter greens, don't substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

Make your next party a falafel party with this irresistible recipe.