'@vegetarian-side' on Serious Eats

Waffle-Iron Hash Browns

Using the waffle iron to make hash browns means you get crunchy bits on both sides. You get silky smooth potato inside. And you get all of this without having to flip the potatoes or fuss over them in the pan. You may never make hash browns any other way again. More

Grilled Cabbage With Blue Cheese Dressing

Deeply fragrant with smoky charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing hot coals, and a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a rich blue cheese dressing, tomatoes, and—if you want them—bacon bits. More

Grilled Cabbage With Yogurt and Mint

Deeply fragrant with smoky charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing hot coals with a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a light and creamy yogurt dressing with plenty of lemon and olive oil. More

The Lazy Cook's Black Beans

A bowl of black beans with some rice, bread, or greens is a meal in itself, but it's also a side dish to round out about any meal. The trick, if you could call it that, is to stick to dried beans that can slowly release their starch into the cooking liquid, and use a balance of aromatics to enhance their flavor. More

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