Side

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number.

Watson, who's from Louisiana, grew up on his mom's dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish.

Let colorful, sweet heirloom tomatoes shine in a simple side salad.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

This super simple dough comes together in a food processor. For best gluten development and flavor, let the dough rest overnight in the fridge.

Channel your inner nonna while making this stunning pasta. It's a project, but it's worth it.

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

If you can't find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

"Never met a fritter I didn't like, and I love this one." —Allie Lewis Clapp, food editor

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.