Side

Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Believe it or not, we came up with a new way to chop broccoli.

This crunchy winter salad is exactly what you'll want to pack for lunch this week.

This slaw reimagines Brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

These are great at room temperature, so cook them (using two skillets at a time!) an hour ahead.

Like a potato-y flatbread and great topped with cured fish.

Look for celery root that is firm—not spongy—at the bottom end.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

It can be hard to gauge what's happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

Sourdough enriches salad dressing for a creamy, tangy finish.

Cooking your stuffing in an ovenproof skillet means it can go from stove to oven without missing a beat. Prepping your aromatic vegetables in the food processor cuts down on chopping time, too.

Prep your green beans quickly; stack a handful of them together on a cutting board and trim the stem ends off the whole stack at once.

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.