Food

Sides

Honey-Roasted Carrots

The herb oil helps cut through the sweetness of the delicious honey glaze.

Mains

Brussels Sprouts and Gnocchi

Making the gnocchi out of cauliflower makes for a lighter yet still hearty dish.

Sides

Roasted Delicata Squash with Sage Salsa Verde

This delicious squash dish is perfect for fall.

Sides

Baby Eggplant, Halloumi and Shishito Peppers

This side dish is a perfect complement to barbecue meals and can be made quickly.

Sides

Whole Sweet Potatoes with Pasilla Chili Oil and Cotija Cheese

Rather than a regular baked potato, try out Cory Vitiello's barbecue friendly spicy sweet potato recipe.

Mains

Four Quintessential Beef Burgers & Our Best Sides

You'll want to make these summer recipes over and over again.

Sides

Saffron Orzo with Charred Deli Artichokes

Alice Zaslavsky shares her recipe for a greek-inspired veg-forward orzo dish.

Sides

Summer Rainbow Ratatouille

“Ratatouille is a classic summer dish originating from Provence, in the South of France."

Brunch

Mushroom and Spinach Quiche

This savory vegan tart is made with a flaky pastry and flavorful mushroom and spinach filling,

Sides

Corn Bread

Matt Horn knows how to feed (and please) a crowd with the best side dishes, including corn bread.

Sides

Pickled Red Onion

To dress up your next BBQ dish, try creating this at home pickle which will add a little tang and a touch of spice.

Sides

Rosemary Socca

A vegan and gluten-free combination of pancake, crêpe, and dosa.

Sides

Roasted Broccolini with Romesco Sauce and Pecorino

Great served as an appetizer or as a side to steak, chicken, fish—just about anything.

Mains

Confit Tandoori Chickpeas

Try this Confit Tandoori Chickpeas recipe from the new cookbook, Ottolenghi Test Kitchen: Shelf Love. These tandoori-spiced chickpeas have had their fair share of Insta fame for a multitude of reasons. The first being that the simplicity of the dish makes it really quite attractive: throw everything…

Sides

Charred Zucchini With Warm Yogurt And Saffron Butter

Try this Charred Zucchini With Warm Yogurt And Saffron Butter recipe from the new cookbook, Ottolenghi Test Kitchen: Shelf Love. This recipe is inspired by kousa b’laban, a Levantine dish of stuffed baby zucchini cooked in yogurt. In this simplified version the yogurt sauce and broiled zucchini…