Side

Lamb's-quarters is a common weed that is being rediscovered as the super-food it was reputed to be centuries ago. It goes by many names, but the most descriptive is wild spinach because that's exactly what it tastes like: Spinach, only way better! If you like creamed spinach, you'll love creamy lamb's-quarters, baked under a cheesy crumb crust.

Keep the husk on for perfectly steamed kernels. Grill it naked for sweeter nuggets.

These potatoes are typically roasted in a blazing wood-fired oven, but you can still get crispy, craggy edges in a home oven.

Any combination of flame-kissed veggies brushed and tossed with this easy vinaigrette makes a deliciously smoky side.

Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.

Butter beans are among the late-summer treasures in Charleston. For this simple, satisfying side, use the small green kind (or frozen baby lima beans in the off-season).

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

Serve up the Polish pair as a hearty soup.

Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.

Rhode Island-style calamari, which is served with hot cherry peppers, is a local favorite. Look for medium-size fresh or frozen squid (about eight to a pound) for frying.

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

This simple tangy-style potato salad is inspired by dill pickle-flavored potato chips.

Grilling radicchio and fennel tames their intense flavors, bringing out their natural sweetness.

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

At Black Seed Bagels' shop in NYC, their wood-fire oven is critical to the bagel's shape, texture, and taste. Don't have one at home? No problem, we talked to head baker Dianna Daoheung about how to make the bagels in a conventional oven.

Broccoli rabe and pasta, crowned with golden shards of garlic and zapped with a touch of chile heat, is one of the fastest dinners to make, and definitely one of the most satisfying. Because broccoli rabe is loaded with vitamins, minerals, and cancer-fighting bionutrients, I like to double up on the greens. Those who find broccoli rabe a bit bitter—it is a cousin of mustard—will find that the bitterness is greatly tamed by boiling it in lots of salted water with the pasta. You can embellish this basic rendition with bacon or sausage, but it's pretty darn delicious just as it is.

Lyon, France, is filled with bouchons - old-fashioned bistros - where everything is seasonal and driven by the classics. I learned this classic at my very first job, at the legendary restaurant Nandron.

A lighter, brighter option for all you Caesar salad lovers.