“Melted” Summer Squash
This is one of my favorite ways to serve summer squash. You can use any type of squash, but I prefer the denser, green-fleshed varieties, such as zucchini.
This is one of my favorite ways to serve summer squash. You can use any type of squash, but I prefer the denser, green-fleshed varieties, such as zucchini.
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
Nigel Slater’s ultra-easy roasted tomatoes are a beautiful way to serve one of summer’s top crops in a scene-stealing side dish.
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
When it comes to side dishes on hectic weeknights, whole wheat couscous is a busy cook’s best ally.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that’s perfect with any type of topping.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
This Swiss chard recipe is my new go-to green dish. I can literally go from picking chard from the garden to getting this on the table in under 10 minutes.
I fell in love with these giant beans–often served as part of a mezhedes spread–in Athens. They’re meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
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