[Photograph: Sasha Marx] There’s no looking a gift horse in the mouth when summer produce is at its peak. If you hear someone complaining that they can’t bear the thought of looking at another zucchini or charring another shishito, it’s your duty…
Level:Easy Total: 1 hr 45 min Active: 10 min Yield:3 1/2 cups Ingredients 5 cups chopped rhubarb (about ten 12-inch stalks) 3 cups quartered hulled strawberries (about 1 pound) 2 1/2 cups sugar Zest of 1 lemon plus 2 tablespoons lemon juice…
[Photograph: Sasha Marx] Glazed carrots are a classic vegetable side dish that employs a trés French technique called glaçage, for which vegetables are cooked at a rapid boil with stock, butter, and a sweetener such as sugar or honey until tender and…
[Photographs: Vicky Wasik] More than a century ago, carrettieri—cart drivers—would roam the Italian peninsula selling tools, cookware, wine, fabrics, and basic cooking ingredients like grain, preserved fish, and oil. Their peripatetic lifestyle meant they often had to feed themselves on the road….
[Photograph: Vicky Wasik] Sigeumchi namul is a classic Korean banchan of blanched spinach marinated in a garlic- and sesame-scented dressing. Served at cool room temperature, this side dish is light and refreshing, perfect alongside spicy Korean barbecue, hot and cheesy fire chicken,…
The mashed potatoes of Mexican and Tex-Mex cuisine, refried beans are a versatile, addictive, and delicious side dish. [Photograph: Robyn Lee] Refried beans, or frijoles refritos as they’re known in Spanish, are like the mashed potatoes of Mexican and Tex-Mex cooking: they’re…
[Photographs: Vicky Wasik] If your side dish recipe rotation is feeling a little tired, then this take on gamja bokkeum, a Korean stir-fried potato banchan, is just what you need to get out of that rut. We start by quickly shallow-frying small…
[Photograph: Vicky Wasik] Excerpted from The Food of Sichuan by Fuchsia Dunlop. Copyright (c) 2019 Fuchsia Dunlop. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved. The following recipe, called yuxiang qiezi in Chinese, is a…
[Photograph: Vicky Wasik] This earthy, smoky classic pasta dish has all the flavors of the forest and a campfire packed into it. Loaded with mushrooms, bacon, tomatoes, and a touch of cream, it’ll momentarily transport you from wherever you are to a…
[Photographs: Vicky Wasik] Ozoni is one of Japan’s traditional New Year’s foods. It comes in many forms depending on the locale and family, but it always features a seasoned broth with tender and chewy pieces of mochi (glutinous rice cake). This recipe…
Make the most of sweet corn season by serving up this creamed corn at your next backyard BBQ. This dish also freezes beautiful and can be made with frozen corn (hello, Thanksgiving side dish!). Creamed corn is summer’s comfort food. The starchy…
Make the most of your next backyard barbecue with this simple, easy-to-make, and utterly delicious Caprese Pasta Salad. Fresh tomatoes and basil mixed with al dente pasta and creamy mozzarella—summer never tasted so good! In its simplest form, Caprese is a side…