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Stir Fried Garlic Green Beans

The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."

Author: Martha Rose Shulman

Pan Seared Asparagus With Crispy Garlic

Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus...

Author: Ali Slagle

Roasted Mixed Vegetables

Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces...

Author: Melissa Clark

Greek Lemon Potatoes

For the dreamiest roasted potatoes - with creamy insides and very crispy outsides - follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock....

Author: Ali Slagle

Roasted Asparagus With Crispy Leeks and Capers

In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged....

Author: Melissa Clark

Roasted Broccolini and Lemon With Parmesan

Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon...

Author: Alison Roman

Sautéed Broccoli With Garlic and Chile

This speedy, two-step recipe yields broccoli - or practically any vegetable - that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water...

Author: Ali Slagle

Crispy Potato Kugel

At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with...

Author: Alison Roman

Honey Glazed Carrots

These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony's stewed chicken and dumplings from the magazine's first food editor, Freda DeKnight. This adaptation streamlines...

Author: Kayla Stewart

Crispy Roasted Brussels Sprouts and Shallots

Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round...

Author: Melissa Clark

Quick Braised Greens and Beans With Bacon

These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp...

Author: Genevieve Ko

Lemony Asparagus Salad With Shaved Cheese and Nuts

Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing,...

Author: Melissa Clark

Salt and Vinegar Roasted Potatoes

This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another...

Author: Lidey Heuck

Roasted Acorn Squash

Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn...

Author: Tara Parker-Pope

Glazed Grilled Carrots

These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of...

Author: Jeff Gordinier

Brussels Sprouts Gratin

The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with...

Author: Alison Roman

Braised Collard Greens

Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but...

Author: Sarah Jampel

Green Bean and Corn Almondine

The classic French dish of green beans and almonds gets a fun update with the addition of corn, which lends extra sweetness, chewy texture and pops of golden color. The simply prepared dish allows the...

Author: Kay Chun

Gochujang Glazed Eggplant With Fried Scallions

Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet...

Author: Eric Kim

Cauliflower Gratin With Leeks and White Cheddar

A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn't require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the...

Author: Alison Roman

Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan

Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either...

Author: Melissa Clark

Grilled Asparagus With Caper Salsa

Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus. The recipe, from the chef Yotam Ottolenghi, is quickly...

Author: Sam Sifton

Charred Carrots With Orange and Balsamic

Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with...

Author: Julia Moskin

Yuca con Mojo

Yuca is among the most commonly eaten viandas - the local word for starchy fruits and vegetables, such as plantain and taro - in Puerto Rico. It is the root of the cassava, an extraordinarily resilient...

Author: Von Diaz

Candied Yams

Sweet enough for dessert but savory enough for a side, candied yams are a quintessential Southern staple for Sunday dinner, get-togethers or holidays. Many supermarkets use the terms "sweet potatoes" and...

Author: Millie Peartree

Blistered Green Beans With Shallots and Pistachios

The bittersweet taste of blistered green beans shines through the strong flavors of soy and lime in this side dish, where fried shallots, garlic and pistachios add crunch. Cutting the beans in half makes...

Author: Nik Sharma

Smoky Braised Kale With Tomato

This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked...

Author: Sam Sifton

Maple Roasted Squash With Sage and Lime for Two

Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using...

Author: Melissa Clark

Pan Fried Collard Greens

Collard greens are a mainstay of Liberian cuisine, brought to the country from the United States by formerly enslaved Africans. Here is a classic Liberian preparation that's spicy with habaneros (Liberia...

Author: Priya Krishna

Roasted Green Beans With Pancetta and Lemon Zest

This simple, bright green bean dish is as welcome alongside weeknight salmon as it is a Thanksgiving turkey. Green beans are delicious roasted at a high temperature and take just 15 minutes to cook, which...

Author: Lidey Heuck

Roasted New Potatoes With Garlic and Tamarind

In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The...

Author: Nik Sharma

Porchetta Spiced Roasted Potatoes

The flavors of Italian porchetta - garlic, fennel, rosemary, sage, thyme and black pepper - infuse the olive oil that coats these potatoes for an intensely fragrant, golden and crisp side dish. The herb...

Author: Kay Chun

Pan Seared Zucchini

A zucchini and a steak may not have much in common, but, like steak, zucchini takes incredibly well to the method of quickly searing in a smoking hot pan. Zucchini has a high water content, so cooking...

Author: Lidey Heuck

Creamy Double Garlic Mashed Potatoes

Roasted garlic is the secret to these deeply flavored mashed potatoes with a lively crunch from garlic chips. This dish takes a little more planning and prep than your average mashed potatoes, but it is...

Author: Alexa Weibel

Lemony Cauliflower With Garlic and Herbs

There aren't many cauliflower salads as vivacious as this one, which is zipped up with plenty of lemon, herbs, garlic and one minced jalapeño. It is best made a day or two ahead, which gives all the ingredients...

Author: Melissa Clark

Carrot Ring

A cross between a carrot cake and a carrot pudding, this velvety, warm, gently sweet side dish is a classic Jewish holiday offering. This version is adapted from Dana Green of Benicia, Calif., who got...

Author: Melissa Clark

Brussels Sprouts With Walnuts and Pomegranate

Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness....

Author: Colu Henry

Creamed Spinach

The incredible mound of spinach called for here (3 pounds!) deflates quickly after an initial blanching, which helps maintain its deep green color. Shallots and garlic lend sweetness, while a mix of milk...

Author: Kay Chun

Roasted Butternut Squash With Brown Butter Vinaigrette

This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: The skin is a crisp counterpart...

Author: Ali Slagle

Crisp Smashed Potatoes With Fried Onions and Parsley

Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken...

Author: Alison Roman

Cauliflower With Anchovies and Crushed Olives

In this versatile side dish, cauliflower is both sautéed (for flavor and tenderness) and left raw (for crunch), then dressed with warm, crushed olives and melted anchovies. The preserved lemon, which...

Author: Alison Roman

Roasted Sweet Potatoes With Smoked Paprika

This is a simple way to put an enormous amount of flavor on a plate, and it is particularly delicious with roast chicken - or as a side dish for slab-bacon tacos with burned scallion crema. (Drizzle a...

Author: Sam Sifton

Roasted Carrots With Cilantro Yogurt and Peanuts

Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just...

Author: Colu Henry

Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs

In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level...

Author: Melissa Clark

Smashed Carrots With Feta and Mint

For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint. This is more rustic than a smooth purée, with noticeable texture and bright colors. You...

Author: David Tanis

Mashed Potatoes

Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded...

Author: Julia Moskin

Callaloo (Leafy Greens With Tomato and Onion)

Callaloo is a simple stewed dish of greens, tomatoes, onions and Lawry's Seasoned Salt. The dish is eaten across the Caribbean, but this version comes from Hazel Craig, the mother of the pastry chef Jessica...

Author: Priya Krishna

Stir Fried Collards

Recipes sometimes tell a much larger story about migration and place, as traditional ingredients step aside for what may be more readily available. Such is the case with this dish from Yung Chow, published...

Author: Joan Nathan

Baked Romanesco Broccoli With Mozzarella and Olives

Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep's milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli...

Author: David Tanis

Roasted Sweet Potatoes With Hot Honey Browned Butter

Doubling down on sweet potatoes' sweetness by adding honey is like adding fuel to the fire, but the nuttiness from the browned butter, heat from the crushed red pepper flakes and bright acidity from the...

Author: Alison Roman