Side
Little Gem Lettuce With Green Goddess Dressing
If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.
7 Potato Dishes That Cook at the Speed of Light (Almost)
Forget about the time-consuming gratins and mashed potatoes. These dishes deliver your potato fix fast.
Berry Spinach Salad With Toasted Hazelnuts
If you love sweet and salty paired in one dish, then this nourishing salad is for you. To take this dish on the road, pack the berries and the dressing separately to avoid wilting the greens. For a cocktail party, swap the greens out for lettuce cups and spoon them full of the carrots, radishes, berries, and nuts, then drizzle with dressing.
Saffron Quinoa with Dried Cherries and Almonds
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color. If you have coconut oil on hand, the naturally sweet flavor pairs nicely with the cherries and almonds.
Grilled Asparagus and Spring Onions With Lemon Dressing
Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.
Pea and Little Gem Salad with Farro and Pecorino
This spring salad can be made with pretty much any grain and firm grating cheese you like.
Cauliflower "Rice" Tabbouleh
Swap cauliflower “rice” for bulgur in the classic Middle Eastern salad for a totally grain-free lunch.
3-Ingredient Fauxnuts With Maple Glaze
You'll impress everyone with these flaky, puffy doughnuts.
3-Ingredient Sweet and Smoky Brussels Sprouts
Bacon lends a smoky depth while dates become a naturally sweet glaze for this simple, crowd-pleasing side.
3-Ingredient Flaky Flatbread
Just three ingredients get you more flaky layers than you can count.
3-Ingredient Morning Buns
These quick and easy breakfast pastries have a delicate orange flavor.
3-Ingredient Buttermilk Biscuits
Here, we make flaky biscuits with just 3 ingredients.
3-Ingredient Roasted Carrots with Pistachio Pesto
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Stir-Fried Asparagus With Bacon and Crispy Shallots
The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.
Marinated Lentils with Crunchy Vegetables
If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?
Brown-Butter–Fried Onion Rings
Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.
Blackened Leeks With Asparagus and Boiled Eggs
Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.
White Onion, Fennel, and Watercress Salad
Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.
Iceberg with Tomatoes, Blue Cheese, and Bacon
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
Matzo-Kimchi Pancakes
When matzo meets kimchi pancakes: a love story.