Doubling down on sweet potatoes' sweetness by adding honey is like adding fuel to the fire, but the nuttiness from the browned butter, heat from the crushed red pepper flakes and bright acidity from the...
Author: Alison Roman
This side dish is easier than corn on the cob. Fresh corn kernels are cooked in butter browned so that it takes on a deep caramelized flavor. Try it with these roasted fish fillets.
Author: Melissa Clark
When you remove the ham from collard greens, you'll have to find that smoky savoriness elsewhere. This recipe makes up for the lost ham with four critical ingredients: Mushroom stock that comes together...
Author: Sarah Jampel
Sweet enough for dessert but savory enough for a side, candied yams are a quintessential Southern staple for Sunday dinner, get-togethers or holidays. Many supermarkets use the terms "sweet potatoes" and...
Author: Millie Peartree
It's important to season this cauliflower dish attentively: You want a balance of sweet, tangy and salty flavors. Onion, lemon and pine nuts pull it all together. The cauliflower may be served hot or at...
Author: David Tanis
A potato doesn't need much else other than oil, salt and a hot oven to be truly delicious. But dust them with smokey paprika, and roast them alongside tangy lemon slices on a bed of woodsy rosemary, and...
Author: Alison Roman
These are not your typical creamed greens: Here, curly kale, rich coconut milk, curry powder and chile sauce are tossed together, then baked. The result is two textures in one: creamy on the bottom and...
Author: Ali Slagle
Crisp radishes turn sweet and juicy when briefly roasted at high heat. Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce. This is best...
Author: Melissa Clark
If you're used to quick-cooked broccoli, barely blanched in boiling water, or crisp, raw florets, this old Alice Waters recipe from "Chez Panisse Vegetables" (HarperCollins, 1996) might seem a little off....
Author: Tejal Rao
The incredible mound of spinach called for here (3 pounds!) deflates quickly after an initial blanching, which helps maintain its deep green color. Shallots and garlic lend sweetness, while a mix of milk...
Author: Kay Chun
Soft at the center, caramelized at the edges and warmly spiced from the garam masala, these roasted sweet potatoes get a tangy bite from lime-spiked sour cream, while toasted pecans add crunch. You can...
Author: Melissa Clark
Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered. Here, flavorful Spanish chorizo and smoky pimentón...
Author: David Tanis
When there's no space on the stovetop to boil and mash potatoes, braise and mash them in a slow cooker - an easy and forgiving one-pot method. This rustic version has big flavors, thanks to the garlic...
Author: Sarah DiGregorio
These stir-fried potatoes are inspired by a modern street snack served in Xi'an, China. They can be parboiled in advance, require only a few minutes of stir-frying in a wok before serving, and can be flavored...
Author: J. Kenji López-Alt
Lemon isn't a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from...
Author: Julia Moskin
The flavors of Italian porchetta - garlic, fennel, rosemary, sage, thyme and black pepper - infuse the olive oil that coats these potatoes for an intensely fragrant, golden and crisp side dish. The herb...
Author: Kay Chun
Steamed cauliflower has a bad reputation, but doused in enough fresh lemon juice, warm browned butter and crunchy hazelnuts, it's impossible not to appreciate its soft, creamy texture and delicate flavor....
Author: Alison Roman
Savory Cheddar and Parmesan, along with sour cream for tang, are the keys to this rich, flavorful mash. If you have a vacuum sealer, you can use it to seal the potatoes into their sous-vide bags before...
Author: Melissa Clark
Japanese curry paste both flavors and thickens a simply made, buttery sauce for corn kernels and shishito peppers in this colorful vegetable sauté from the Houston chef Chris Shepherd. It's an intense,...
Author: Melissa Clark
If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you. It calls for Yukon Gold potatoes, which are naturally creamier than russets and need only...
Author: Ali Slagle
This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India. It's a smart, simple technique that turns the broccoli crisp and creamy at the same...
Author: Tejal Rao
This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati. The dish, a nod to her grandparents' German...
Author: Ligaya Mishan
This recipe is inspired by sarde in saor, a classic Venetian dish of fried sardines topped with sautéed onions, pine nuts, saffron and wine-soaked raisins balanced with a little sugar and vinegar. The...
Author: Samin Nosrat
This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn. Surprisingly, the skin becomes soft, smoky and entirely edible....
Author: Julia Moskin
Jeremy Umansky is a master meat curer from Cleveland, where he runs a new wave deli called Larder. New wave? The guy serves smoked carrots and burdock root "meat sticks" alongside house-cured pancetta,...
Author: Steven Raichlen
Cauliflower is a kitchen chameleon that's available at most every grocery store year-round. Once pulverized into granules, it becomes a weeknight savior, keeping in the refrigerator for nearly a week and...
Author: Ali Slagle
Searing cauliflower in a skillet instead of roasting it in the oven gives it a deeply caramelized exterior, but allows the interior to remain firm and a little crisp. Here, the cauliflower is served on...
Author: Melissa Clark
Belgian endive makes a great salad, but it is also terrific when cooked. The flavor is reminiscent of artichoke, but juicier. These creamy, caramelized ones are perfect for a first course or may be an...
Author: David Tanis
Lightly sweetened with brown sugar and zipped up with bourbon, these sweet potatoes are puréed until velvety smooth, then topped with toasted pecans. Once the sweet potatoes are done, you can also keep...
Author: Melissa Clark
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes. The trick is to confit thick slices...
Author: Kim Severson
Sweet Vidalia onions, stuffed with garlic and butter and drizzled with balsamic vinegar, wrapped in bacon and placed in individual packets to be cooked on the grill or oven.
Author: Deep South Dish
This is an easy, perfumed, stir-fried dish that can be made with fresh or frozen corn from Madhur Jaffrey, the renowned Indian cookbook author. Corn and heavy cream are infused with a jumble of whole Indian...
Author: Tara Parker-Pope
Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus. The recipe, from the chef Yotam Ottolenghi, is quickly...
Author: Sam Sifton
Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn...
Author: Tara Parker-Pope
Crisp radishes turn sweet and juicy when briefly roasted at high heat. Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce. This is best...
Author: Melissa Clark
This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India. It's a smart, simple technique that turns the broccoli crisp and creamy at the same...
Author: Tejal Rao
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded...
Author: Julia Moskin
Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using...
Author: Melissa Clark