Carrots, mushrooms, and other vegetable sides to complete your meal.
This sweet and savory casserole is perfect for your holiday table.
Roasting is the key to this intensely rich and nutty purée.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
An overnight rest makes for extra-tasty Yorkshire puddings.
Classic creamed spinach, perfected.
A custardy oven-baked gnocchi made with semolina, egg, cheese, and butter.
Creamed kale is an easy side dish that deserves its place on your holiday table.
Carrots cut on the bias make slices large enough to grill easily.
Par-boiling gets you to dinner sooner.
Sweet, earthy sautéed endive in a rich, buttery quiche-like tart.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Spiced roasted carrots get a cooling dollop of crème fraîche.
The trick to getting perfectly browned mushrooms is extracting as much moisture as possible early on.
A simplified versino of caponata—the classic sweet and sour Sicilian eggplant relish—tossed with bitter broccoli rabe.
Fennel, swiss chard, and white beans in a creamy gratin scented with nutmeg and topped with cheesy breadcrumbs.
We give our glazed carrots some extra complexity by tossing sliced ginger, thyme, and orange peel into the cooking liquid.