Side Dish (148)
Main Course (74)
A simple salad adds fresh contrast to fried strips of pizza dough.
This sweet-tart cherry, cilantro, and walnut salad, chef Erez Komarovsky's riff on a classic Turkish recipe, is delicious on its own, or as a relish for grilled meats or fish.
Sumac and cinnamon heighten the flavors of this Israeli staple.
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in chile sauce. Serve it with a salad or pickled chiles on the side.
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
Fresh mint gives this cheese omelet a floral flavor. Serve it with grilled bread and a green salad for a light meal.
The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews.
Aloha, Vegas Brock Radke
With laid-back island tunes drifting overhead and photos of friends and family posted on the wall, this strip-mall restaurant feels more like a weekend cookout. It smells like home, too, with chicken and fish frying away, sweet and sour sauces simmering, and the light scent of our just-ordered poke salad— fresh, raw ahi tuna tossed with sesame and furikake—tempting us to begin our meal.