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If grandma won’t reveal her secrets, let this classic noodle kugel recipe be your guide.

This old-fashioned recipe is simple and memorable; the secret is starting with fresh, juicy corn on the cob.

Sardines are a sustainable fish option, and tossing them with charred fennel and bright, roasted cherry tomatoes might just be the best thing to do with them.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

This Thai salad highlights bold, bright flavors, pairing lacy fried eggs, a punchy dressing, and fresh vegetables.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.

Proof that the best cornbread isn’t necessarily the most complicated, this easy recipe gets it on the table in 30 minutes.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.

Nutty marinated cucumbers are paired with curly coiled scallions in this refreshing salad.

Celery stalks finally get their main-character moment in this creamy celery soup recipe.

Tossed with the lemongrass dressing, the sweet-and-sour flavors swim into the cut edges of the smoky brussels sprouts.

This classic Italian bread and tomato salad makes an ideal summertime side dish.

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.

Choose a dry, mineral-driven rosé for this stone fruit salad—it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.

This make-ahead Sicilian dish makes a great party appetizer, but you can also eat it all by yourself with a few slices of crusty bread.

The secret to soft and sweet eggplant? Toss it in the microwave.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.

In addition to potatoes, this creamy springtime side dish is made with lightly simmered rhubarb.