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Roasted Brussels Sprouts With Garlic

If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.

Author: Mark Bittman

French Lentils With Garlic and Thyme

This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish...

Author: Nigella Lawson

Pan Cooked Summer Squash With Tomatoes and Basil

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Author: Martha Rose Shulman

Boiled Potatoes With Dill

Author: Pierre Franey

Steamed Artichokes With Vinaigrette Dipping Sauce

Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke...

Author: Martha Rose Shulman

Balsamic Roasted Onions

Author: Florence Fabricant

Stir Fried Bok Choy or Sturdy Greens

This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won't...

Author: Martha Rose Shulman

Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional...

Author: Melissa Clark

Simple Braised Potatoes

One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and...

Author: Mark Bittman

Chile Sweet Potatoes

The chef Rick Bayless offers a wonderful recipe for sweet potatoes glazed with an ancho chile paste in his book "Rick Bayless's Mexican Kitchen." Instead of making the paste, I make a thinner glaze with...

Author: Martha Rose Shulman

Slow Roasted Carrots With Brown Butter Vinaigrette

Elevating vegetables to star status is a better display of your culinary chops - and a more unconventional and surprising one - than showcasing a piece of meat. These are an adaptation of the "forgotten...

Author: Mark Bittman

Roasted Carrots and Scallions With Thyme and Hazelnuts

I bought incredibly sweet, baby red onions - they look like thick red scallions - and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some...

Author: Martha Rose Shulman

Steamed Broccoli With Butter

Author: Robert Farrar Capon

Root Vegetable Puree

Author: Molly O'Neill

Smashed Potatoes With Tapenade

Author: Oliver Schwaner-Albright

Stuffed Zucchini

Author: Molly O'Neill

Cauliflower Gratin With Goat Cheese Topping

Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables,...

Author: Martha Rose Shulman

Sicilian Cauliflower and Black Olive Gratin

The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower,...

Author: Martha Rose Shulman

Potato and Pesto Gratin

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Author: Martha Rose Shulman

Braised Mushrooms, Chinese Style

Author: Florence Fabricant

Braised Greens

Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.

Author: Marian Burros

Bacon Braised Mustard Greens

Author: Julia Reed

Green Beans With Sesame and Soy

Author: Molly O'Neill

No Stir Polenta

Author: Florence Fabricant

Braised Leeks

Author: Molly O'Neill

Vietnamese Crab Coleslaw

Author: Nigella Lawson

Slow Roasted Tomatoes

Author: Florence Fabricant

Crunchy Baked Potatoes With Anchovy, Parmesan and Rosemary

This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs...

Author: Melissa Clark

Braised and Gratinéed Celery

Author: Amanda Hesser

Roasted Tomatoes

Author: David Tanis

Braised Red Cabbage With Orange

Author: Pierre Franey

Barley, Risotto Style

Author: Marian Burros

Puree of Green Beans au Gratin

Author: Pierre Franey

Arroz Rojo (Red chili rice)

Author: Molly O'Neill

Stracciatella

Author: Mark Bittman

White Bean Puree

Author: Molly O'Neill

Kohlrabi Home Fries

Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It's a very satisfying and healthy...

Author: Martha Rose Shulman

Eggplant Parmesan Deconstructed

Author: Melissa Clark

Green Beans With Cumin

Author: Pierre Franey

Risotto With Shrimp And Arugula

Author: Moira Hodgson