Shallow-frying green beans blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Todd Coleman
Our most delicious Thanksgiving vegetable side dishes, including curried creamed onions and green bean almondine.
Braised Cavolo Nero
The leaves of cavolo nero (also known as Tuscan kale, Lacinato kale, or Dinosaur kale) cook slowly into a luscious heap when braised whole.
Roasted Squash with Sage Bread Crumbs
Sage, a member of the mint family, livens up any dish. But remember, too much sage will make food taste bitter or medicinal. This holds truer for dried sage, which tends to sit in the spice rack for years, growing even mustier.
Stewed Green Beans
Infused with the meaty flavor of a smoked turkey leg, these super-tender green beans are wonderful side dish.
Cheesy Corn Casserole
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
Green Beans and Tomatoes
In so many green bean casseroles, the beans are cooked well past the point of mushy. In this recipe they keep some snap.
Shallow-frying green beans blisters them on the outside and renders them tender on the inside, with a whisper of a chew.
Twice-Baked Potatoes The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. See the recipe for Twice-Baked Potatoes » Todd Coleman
Roasted Vegetable Terrine
Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.
Soy-Braised Kabocha Squash
Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.
Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.