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Grilled Asparagus

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously...

Author: Elizabeth Karmel

Fried Chayote Squash

(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the...

Author: Cecilia Hae-Jin Lee

Slow Roasted Romano Beans

Author: Suzanne Goin

French's Green Bean Casserole

Wondering how to make green bean casserole? In this green bean casserole recipe, creamy mushroom sauce surrounds tender green beans, topped with French's...

Author: The French's Food Company LLC.

Pikliz (Haitian Pickled Vegetable Relish)

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Author: Nils Bernstein

Fresh Corn Pancakes

Author: Ian Knauer

Chicharrones Tacos

A wildly popular Latin snack food throughout the Americas, chicharrones are made from pork belly that has been cooked for a long time with the skin on,...

Celery Root Purée

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Author: Dorie Greenspan

Citrusy Haricots Verts

It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.

Author: Lillian Chou

Hazelnut Torte

Author: Lidia Bastianich

Quick Braised Red Cabbage and Apple

A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...

Author: Ian Knauer

Cheesy Baked Butternut Squash Polenta

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina...

Author: Anna Stockwell

Herbed Rice With Tomatoes and Feta

Author: Anna Stockwell

Jellied Cranberry Sauce

Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags...

Roasted, Broiled, or Grilled Asparagus

A quick and easy way to make Roasted, Broiled, or Grilled Asparagus

Author: Mark Bittman

Snap Pea Salad

Author: April Bloomfield

Baked Tomatoes with Crusty Bread

The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...

Author: Edna Lewis

Spanish Cauliflower Rice

A quick and easy side dish that is chuck full of veggies, but doesn't taste like it? Sign us up. Our Spanish Cauliflower rice is the perfect low-carb compliment...

Author: Steph

Classic Coleslaw

Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright....

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps...

Author: Tasha de Serio

Noodle Kugel

Author: Carole Chernick

Red Beans and Rice

Author: Douglas Rodriguez

Cauliflower Carrot Cheesy Tots

This play on traditional tater tots swaps in cauliflower and carrot for the usual potato, adding a sweet, vegetal flavor and a good dose of fiber, antioxidants,...

Author: Katherine Sacks

Blissed Out Crispy Cheesy Broccoli Gratin

Limited surface area. This is the problem with a broccoli gratin made in a casserole-style baking dish, meaning the ratio of crispy-cheesy-crumb-y topping...

Author: Raquel Pelzel