Side

"A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!" —Dawn Perry, senior food editor

"It's everything I want in a salad: sweet, crunchy, and bright." —Claire Saffitz, assistant food editor

This two-part cooking technique adds layers of texture – a creamy inside and a crisp outside.

If puffing the quinoa feels like too much, swap in some chopped toasted nuts to get a similar crunchy texture.

With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)

Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you'll appreciate the effort.

These croutons are very quick to make and are a great crunchy complement to both soups and salads. The bread can either be fresh or a few days old. Warning: They are so yummy they’ll make it hard for you to go back to store-bought croutons! I’ve started doubling the recipe because my husband, Drew, can happily nosh on a whole batch.

When I created this Caesar salad, I did a silly dance around the kitchen. Seriously—it is that good. And the name is perfect for it. I’m betting that this Caesar salad dressing is like nothing you’ve ever tasted. It is extremely eccentric and undeniably delicious. Who would have thought that curry powder would be the perfect addition to a Caesar dressing? Not me before I took the risk of adding it—but now I am a total convert. And the nutritional yeast gives this dressing a cheese-like flavor that could please even the most omnivorous Caesar salad connoisseur. This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week. Topped with our Quick Garlic Croutons, capers, avocado, and hemp seeds, this dynamic salad will delight your adventurous taste buds. —Marea

"The contrast of tender radish and crisp bacon is even better with a little cider vinegar." –Brad Leone, test kitchen manager

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

Here's your chance to master one of Spain's classic tapas. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture.

"Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata." –Alison Roman, senior associate food editor

This fresh take on fruit salad combines spring's favorite sweet-and-sour duo, plus hazelnuts and mint to round things out.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

You could use any melting cheese in this recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them "Cheesy Grits."