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Lord of the Chives
Fingerling Potato Salad with Chive MayonnaiseMatt Taylor-Gross"This recipe came about when I had a fat bunch of chives threatening to wilt in my fridge. Our test kitchen director, Farideh Sadeghin,...
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Spring Pad Thai with Green Garlic, Asparagus, and Peas
Green garlic, asparagus, and peas brighten this classic Thai street dish with springtime flavors. Out of season, you can substitute scallions for the green garlic.Featured in: NYC to CSA: Pad Thai, Out...
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Building a Garden: Getting the Most from Your Kale
Matt Taylor-Gross The best kale comes to those who wait, according to Shawn Connell of GrowNYC, who is taking me around the organization’s teaching garden on Governors Island in New York City. Shawn...
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Persian Rice
Rice is a staple at most meals in Iran; tahdig, the crust of crispy rice that forms on the bottom, is the most prized part. Soaking the rice before cooking for 15 minutes helps to elongate the grains,...
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Escalivada Catalana
Akin to Puerto Rican escabeche, roasted, tender vegetables are marinated in a simple sherry vinegar dressing for an easy side dish to grilled fish, roast pork, or tender rib eye steak.Featured in:...
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Marinated Tomatoes with Mint
Tomatoes picked off the vine in the last days of summer often need nothing more than a sprinkle of salt. For a slightly—just slightly—more elaborate dish that showcases the sweet juices of summer...
View ArticleGreen Chile Grits
For soft, creamy, and flavorful grits, chef Harold Marmulstein of Austin's Salty Sow cooks his low and slow, then adds a rich, spicy, bright-green purée of chiles and cilantro.Featured in: How to Make...
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Polenta with Corn and Wild Rice
Wild rice adds a toasted nuttiness to this dish, and breaking it up in a food processor allows the rice to cook at the same rate as the polenta. Cookbook author Amy Thielen advises to scrape the corn...
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Turnip Salad with Green Grape Vinaigrette
Ideally, you want unripe green wine grapes for this recipe by cookbook author Amy Thielen, but grocery store green grapes will also work. The caramel-coated pumpkin seeds lend a bittersweet crunch to...
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Grilled Greens and Leek Tops with Chile-Garlic Sauce
When buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and...
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Grilled Vegetable and Barley Salad
Barley is typically eaten in a pudding for breakfast or dessert in Egypt, but in this recipe from cookbook author Suzanne Zeidy, it's turned into a hearty salad, seasoned with cumin and chiles, and...
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Grilled Squash and Scallions with Chile-Honey Vinaigrette
Grilling adds smokiness to summer squash, a flavor that chef Steven Satterfield of Atlanta's Miller Union balances with bright ingredients like vinegar, chile, and honey. Serve this on its own as a...
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Spicy Thai-style Zucchini & Carrot Salad
Matchstick ribbons of zucchini and carrot mingle with grassy, fresh herbs, and roasted peanuts in this salad inspired by the flavors of Thailand. A pungent, savory, tart dressing brings the dish...
View ArticleBreakfast and Brunch Sides
Fried, poached, or scrambled—eggs are a perfect, protein-filled breakfast. But they're not always enough on their own. For those times, we look to various side dishes to help round out the meal and get...
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Roasted Mushrooms with Chile-Lemon Oil
When we received a delivery of wild mushrooms from NYC-based forager Tama Matsuoka Wong, our Test Kitchen team set out to make something simple but exciting, something you could make with any sort of...
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Grilled Peaches with Rosemary, Smoked Country Ham, and Toasted Pistachios
Inspired by the classic combination of prosciutto and melon, chef John Karangis of Union Square Events created this elegant summer appetizer that marries the sweetness of smoky grilled peaches with...
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Prawns with Edamame Slaw and Carrot-Miso Sauce
Carrot juice and white miso make a sweet umami dressing for jumbo prawns and a spicy slaw of radish and edamame in this recipe adapted from chef Ryan Edwards of Appellation restaurant in Barossa,...
View ArticlePhilippine Vinegar-Braised Greens (Kangkong Adobo)
"Filipinos love anything with adobo sauce, and kangkong is one of my favorite vegetables to eat."– Leah Cohen of Pig & KhaoFeatured in: A Feast for FilipinosPhilippine Vinegar-Braised Greens...
View ArticlePhilippine Noodle Stir-fry (Pancit Bihon)
"Eating this dish makes me feel like I'm at home. It's my mom's specialty, and I remember helping her prep this as a child. It is served at every party [my family throws] and is eaten on its own for...
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Seaweed Salad with Orange and Macadamia Nuts
Chef Josita Hartanto of Berlin's Lucky Leek mixes three marinated seaweeds with sweet caramelized mushrooms, steamed vinegary rice, and crisp toasted nori in this vegan rice bowl. All of the seaweeds...
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