Sides

Sides

If you are one of the many people who have only tried cooked beets, be prepared to fall in love. The secret to the tastiest raw beets is to cut them very thinly.

Smoking food with black tea leaves can result in a highly smoky and overpowering flavor. This dish goes for a tamer smoke quality, infusing potatoes by boiling them in brewed tea and then tossing them with aromatic spices and fresh ginger.

Garlic confit is nothing more than the peeled cloves slow cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat, and concentrates their sweetness.

Pot stickers, known as jiaozi in China, are a kind of meat or vegetable-filled dumpling, commonly eaten across Asia.

You'll love the combination of nutty sweet potato with the fragrant heat of green chile.

Sometimes it’s OK to burn things -- within reason, of course. Here charred broccoli adds complexity to a smoky, vibrant chimichurri sauce for a seared flank steak. The rest is dressed for a simple side.

Stuffed apricots are an iconic Turkish dessert. We found that by tweaking the sugar concentration of the syrup, we could simultaneously cook, candy, and rehydrate our apricots.

You will love the combination of two textures of Brussels sprouts -- the roasted chunks and the blanched leaves -- and also the true Caesar dressing made with salty anchovies. Plus, this salad has soft eggs and bacon. What's not to like about that?

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