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Roasted Cauliflower With Olives, Currants, and Tahini Dressing From 'Vibrant Food'

Maggie Mariolis 1 comment

In this recipe from Kimberly Hasselbrink's new cookbook, Vibrant Food, she tosses roasted cauliflower with fresh parsley, Kalamata olives, sweet currants and a lemony, earthy tahini dressing. While this is a recipe from the book's 'Winter' chapter, it's light and accessible enough to work year-round. More

Roasted Cauliflower With Olives, Currants, and Tahini Dressing From 'Vibrant Food'

Serious Eats Maggie Mariolis Post a comment

In this recipe from Kimberly Hasselbrink's new cookbook, Vibrant Food, she tosses roasted cauliflower with fresh parsley, Kalamata olives, sweet currants and a lemony, earthy tahini dressing. While this is a recipe from the book's 'Winter' chapter, it's light and accessible enough to work year-round. More

Edamame and Radish Risotto From 'Vibrant Food'

Cook the Book Maggie Mariolis Post a comment

I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto. More

Summer Bean Salads: Chickpea Salad With Pepperoni, Parmesan, and Basil

Jennifer Olvera Post a comment

Chickpeas go a bit rogue in this pepperoni, lemon zest, and Parmesan-stippled salad—the perfect option for an oven-free, summertime side. More

Chickpea Salad With Pepperoni, Parmesan, and Basil

Serious Eats Jennifer Olvera 5 comments

Chickpeas go a bit rogue in this pepperoni, lemon zest, and Parmesan-stippled salad—the perfect option for an oven-free, summertime side. More

Summer Bean Salads: Black Beans With Corn, Cilantro, and Chili-Lime Vinaigrette

Jennifer Olvera Post a comment

Black beans are pitch-perfect in this Southwestern-style bean salad, which is finished with sweet nubs of corn, cilantro, jalapeño, and a crumble of corn chips. More

Black Bean Salad With Corn, Cilantro, and Chili-Lime Vinaigrette

Serious Eats Jennifer Olvera 2 comments

Black beans are pitch-perfect in this Southwestern-style bean salad, which is finished with sweet nubs of corn, cilantro, jalapeño, and a crumble of corn chips. More

Light and Tender Cream Biscuits

Serious Eats Marissa Sertich Velie 10 comments

Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. Dry ingredients are whisked together and heavy cream is gently stirred in. That's it. In fact, the biscuit dough will probably be ready before your oven has fully preheated. More

5 Delicious Coleslaw Variations

Joshua Bousel 14 comments

Coleslaw doesn't have to be bland, wet cabbage in a soggy paper cup. Here are five great flavor variations with everything from ketchup to mustard, sour cream, apple. More

Lexington-Style Red Coleslaw

Serious Eats Joshua Bousel Post a comment

In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region's famous vinegary barbecue sauce. More

Mustardy Coleslaw

Serious Eats Joshua Bousel 4 comments

Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon. More

Vinegar Coleslaw

Serious Eats Joshua Bousel 1 comment

Simplicity rules in this slaw, where equal amounts of cider vinegar and sugar create a straightforward sweet-and-tangy flavor that's incredibly versatile, not to mention delicious. More

Tangy Apple Coleslaw

Serious Eats Joshua Bousel Post a comment

Sweet and tart Granny Smith apples, along with the standard cabbage and carrots, are paired with a tangy-sweet sour cream dressing for a slaw that outdoes the standard with its bright, tart flavor. More

Jalapeño Coleslaw

Serious Eats Joshua Bousel Post a comment

Bringing a little Tex-Mex influence to coleslaw, this dressing gets its bold flavor from lime juice, jalapeño, cilantro, and cumin. More

The Best Barbecue Beans, Whether You Have 1 Hour or 16

Joshua Bousel 19 comments

Whether you've only got an hour to devote to your baked beans, or you're ready to take on an overnight project, both our recipes feature a thick, smooth sauce that packs a deep and complex barbecue flavor against tender and creamy beans. More

The Best Barbecue Beans

Serious Eats Joshua Bousel 7 comments

The time investment of using dried beans pays in this recipe, which produces some of the best barbecue beans you'll ever have—a slowly reduced sauce packs a deep and complex barbecue flavor while tender and creamy beans round it out. More

Quick Barbecue Beans

Serious Eats Joshua Bousel 2 comments

Great barbecue beans don't need to take half a day to make—using canned beans with a sauce built from scratch delivers a lot of the depth associated with more time-intensive recipes. Great barbecue beans don't need to take half a day to make—using canned beans with a sauce built from scratch delivers a lot of the depth associated with more time-intensive recipes. More

Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table'

Cook the Book Kate Williams 2 comments

I was one of those weird kids who always liked okra. Something about the snappy skin and pop of the seeds made me forget the slime and embrace the long, pointy vegetables. I did, of course, almost always eat okra breaded and deep fried, so maybe I just liked the salty, greasy crunch. More

Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table'

Serious Eats Kate Williams Post a comment

I was one of those weird kids who always liked okra. Something about the snappy skin and pop of the seeds made me forget the slime and embrace the long, pointy vegetables. I did, of course, almost always eat okra breaded and deep fried, so maybe I just liked the salty, greasy crunch. More

Grilled Kale Salad With Warm Bacon Vinaigrette

Lauren Rothman Post a comment

Kale is one of the trendiest vegetables these days, but it's still possible to serve it in a surprising way: grilled. Smoky and with a touch of crunch, hearty lacinato leaves are a delightful, if unusual, vehicle for a vinaigrette made with crisped bacon, shallots, and apple cider vinegar. It's a killer side dish you'll want to nestle alongside your potato salad and hamburgers at your next BBQ. More

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