Salads & Side dishes

When the cheddar hits hot mashed potatoes, it softens quickly and threads through every scoop; the bacon and green onions...

The potato edges tell you pretty quickly whether home fries are on track: they should turn golden in the skillet,...

The first thing I watch for is the salmon skin: it should sizzle steadily, then release from the skillet without...

The edges of the Brussels sprouts are usually the first thing I check when this pan comes out of the...

The cut sides are the first thing I check when these come out of the oven: they should be deep...

The first time I scooped these potatoes, I left the skins too thin and a couple folded under the filling....

The water does its quiet work first: baby carrots simmer until a fork slips in easily, while the butter and...

The onions start out filling the skillet, then slowly soften and shrink until they’re deep gold and sweet. That long,...

The carrots should come off the pan with browned edges and a tender center, not limp and pale. I cut...

The first few pulses turn the cranberries into a bright, ruby-speckled chop, and then the orange perfume hits as soon...