Salads & Side dishes

A glass comes down on a tender potato, the skin splits, and the edges turn ragged in the best way....

The edges of the salmon turn opaque first, while the thick center stays glossy and tender. That’s the moment I...

A fork should slide through a Yukon Gold chunk with almost no pressure before you drain the pot. If the...

When the pecans turn fragrant in the saucepan, take them out before they darken; they keep toasting a little from...

The moment the cheddar and finely chopped ham disappear into the yolk mixture, these stop looking like ordinary deviled eggs....

The sauce starts to smell like ginger and garlic before it even thickens, and that’s when I know this salmon...

The oven door opens to sweet, toasted edges and soft centers, but only when the cubes have room on the...

The onions start out filling a 12-inch skillet, then slowly soften and turn deep golden as they cook. That patience...

The shallots start out piled high in the skillet, then slowly collapse into soft, deep-gold ribbons. That change takes longer...

The macaroni keeps cooking after it leaves the pot, and that’s where a casserole can go from pleasantly tender to...