These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody...
Author: Kevin West
Author: Alison Roman
Easy to make, delicious and healthy spinach curry made in Indian style with spices. Goes well with naan, roti or any flavored rice like jeera rice.
Author: Swasthi
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Author: Hélène Wagner-Popoff
Author: Yotam Ottolenghi
Author: Gina Marie Miraglia Eriquez
Slow cooker side dish are a lifesaver when cooking big meals. This Slow Cooker Cheesy Vegetable Casserole is so simple to make and it tastes amazing. All...
Author: Jennie Duncan
Author: Sergio Remolina
Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean....
This rice dish-flavored with rose petals, mint, parsley, dill, and cilantro-is based on the Persian rice pilaf known as sabzi polo.
Author: Andy Baraghani
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting...
Author: Eleanor Topp
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.
Author: Tina Miller
A step-by-step guide to making the BEST hash browns every time! Crispy on the outside, tender on the inside, buttery, salty, and just 4 ingredients required....
Author: Minimalist Baker
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty...
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Nothing says "Southern" like the smell of okra frying in a cast-iron skillet atop an angry flame. Done right, everybody loves okra. I have been known to...
Author: Alexander Smalls
Author: Seamus Mullen
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
Author: Joan Nathan
Author: Selma Brown Morrow
Author: Gina Marie Miraglia Eriquez
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
This couscous salad is just right for a late summer barbecue.
Author: Suzanne Tracht