Sides

Sides

I love this method of cooking zucchini. It is the one I return to time and again.

I love the way their vibrant red color fades away during cooking too, until the radishes are the palest, most beautiful pink.

A good dip is hard to resist.

Heaped with bright and juicy blood oranges, briny olives, and flecks of sharp red onion, it’s a luxuriously simple interplay of flavors, textures, and colors with very few ingredients.

Baked butternut squash rubbed with balti spices and filled with salty feta, sweet sun-dried tomatoes and fresh mint. No wonder this is a great veggie dish that is filling and packs a lot of flavor.

If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.

I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.

This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.

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  • From soy sauce to Sriracha, the evolution of sauces

    What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.

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Video: How to slice an onion

Contributor Francis Lam demonstrates how to slice an onion and not your fingers.