Salads & Side dishes

The bowl starts out looking like a handful of crisp apple pieces and chopped candy, then the vanilla mixture turns...

The beans hit the hot skillet with a soft hiss, then the water goes in and the lid traps just...

The sweet potatoes should come off the pan with browned spots and soft centers, not pale cubes that taste steamed....

On a crowded baking sheet, potatoes can turn soft before their cut sides have a chance to brown. Spreading them...

A russet’s skin can look crisp while the center is still stubbornly firm, so I judge these by what happens...

The best bite in this bowl starts with rice that’s tender but still separate, then picks up a little creamy...

When the foil packet comes out of the oven, the garlic cloves should give way with almost no pressure. If...

The skin should crackle a little when your fork breaks through, while the inside stays soft enough to fluff without...

When the oil starts to shimmer in the skillet, the potato slices and onion go in together, and then the...

On a good forkful, the creamy dressing clings to the fruit without making every bite feel heavy. That balance is...