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11/09/2012
Bring out Brussels sprouts' cruciferous softness with this simple, savory preparation. Don't skimp on the salt: it lends depth and highlights the sprouts' natural sweetness.
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11/09/2012
The woody sweetness of maple syrup marries beautifully with sweet potatoes' bright acidity. With plenty of butter, this rich, decadent side dish elevates any cold-weather meal.
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11/09/2012
Don't limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
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11/09/2012
Inspired by the briny flavors of veal piccata, this elegantly side dish is simplicity itself: blanched green beans tossed in a vinaigrette of capers, bright lemon, and a beautiful olive oil.
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11/09/2012
Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity, at home both as a light main course or an effortless side dish.
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11/09/2012
An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. We like to serve a batch of still-warm wedges alongside a creamy curry-honey dipping sauce, with lime wedges for an acidic kick.
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06/04/2012
Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle,
brightened with scallions and sesame seeds.
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05/08/2012
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
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02/15/2012
Colcannon is a traditional Irish dish of mashed potatoes mixed with cooked cabbage. Warm and comforting, this recipe comes to us from Darina Allen's Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (Kyle Books; 2012).
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02/10/2012
This riff on the traditional Portuguese soup, Caldo verde, replaces the more common kale with savoy cabbage and spices things up with chile flakes.
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10/25/2011
A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.
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10/21/2011
This recipe was inspired by classic South Indian curry dishes. The Brussels sprouts retain a hint of bite in the center, while the garam masala and onion add a sweetness that offsets the sprouts' flavor nicely.
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10/21/2011
The thinly-sliced sprouts in this recipe soak up the flavor from rendered pancetta and golden sultanas bring out the vegetable's natural sweetness. Though it makes a great Thanksgiving side, its quick sauté time also makes it perfect for weeknight meals.
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08/18/2011
The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is that it's broiled in the oven, the direct heat source from above providing a heavy, steady heat that both tenderizes the eggplant and caramelizes its sweet-savory miso glaze.
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07/07/2011
Developed as a salvage effort after a batch of long-grain rice failed to cook properly in a rice cooker, this bright, deep saute just might be an improvement on the original plan.
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06/09/2011
This quinoa recipe combines gluten-free quinoa with sautéed eggplant and a light Asian lime vinaigrette.
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