Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors...
Author: Paul Grimes
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Author: Anna Stockwell
Author: Lora Zarubin
Author: Molly Stevens
Author: Elena Faita-Venditelli
Author: Gina Marie Miraglia Eriquez
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody...
Author: Kevin West
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Gail Conde
Author: Jean Anderson
Author: Bill Granger
Author: Jeanne Kelley
Author: Kent Rathbun
When you have more eggplant and squash than you know what to do with, turn to this quick curry.
Author: Heidi Swanson
Author: Judith Finlayson
Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for company. Add some...
Author: Anna Stockwell
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular...
Author: Suvir Saran
Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed...
Author: Diane Carlson
Author: Jean Anderson
Author: Susan Spungen
Author: Suzanne Goin
Don't rush to shake the pan and toss the green beans before they blister; they need a little time to char.
Author: Mary Gonzalez
Author: Faith Willinger
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Author: Chris Morocco
Author: Julia Turshen