Leave it to Mark Bittman to show us how to make the best version of this side standard, Green Beans with Crisp Shallots. Bittman's go to method for beans with a little bit of bite involves briefly boiling the green beans, shocking them in ice water, and finishing them with a quick trip to the sauté pan. Tossed with crispy sweet butter and olive oil fried shallots, and almonds, if you'd like, this is the recipe that'll have your green beans moving out of blah territory and into much tastier place. More

This simple potato dish uses minimal ingredients and is normally rustled up when there's an unexpected guest for dinner. More

[Photographs: Carrie Vasios] About the author: Carrie Vasios is the Editor of Serious Eats Sweets and the Community Manager of Serious Eat. She writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection... More

This simple green side features asparagus roasted with old-fashioned grain mustard, fresh rosemary, lemon zest, olive oil, and sea salt. More

There is a lovely simplicity about this Fennel Gratin from Marc Vetri's Rustic Italian Food. Just a few ingredients and no fancy technique, the caramelized slices of fennel cook down sweet and soft in olive oil with the finely grated Parmesan and pepper flakes crisping up on top. More

Bi-Rite Market's Curried Coconut 
Sweet Potato Mash does a wonderful job of balancing sweet, spicy, and savory with the Indian-inspired combo of curry, cayenne, coconut milk, and a healthy dose of butter. It's warm with heat and spice but never sugary or desserty, even with a sprinkling of toasted coconut just before serving. More

These tangy onions make a nice acidic condiment for Indian dishes. More

This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt. More

This recipe is essentially my riff on the marinated carrot salad you so often find on the pickle bar at falafel restaurants. I've streamlined the ingredients a little, to keep it easy and pantry-friendly, and whenever I make it, the bowl or jar empties fast. More

Beans might not be the first thing that pops into your head when you're thinking elegant entertaining, but these Rosemary White Beans with Fontina are pure cold weather magic, at home on any holiday table. The prep here is as minimal as can be: All you really have to do is remember to soak your beans for at least six hours. After that it's just a matter of throwing a few cloves of garlic into the pot along with rosemary sprigs and bay leaves. More