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RecipeCreamy Caramelized Onions with Sage
More like a relish than an actual side, this dish somehow binds together all of the elements on the Thanksgiving plate. It’s also super tasty on leftover sandwiches the next…
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RecipeChickpea Chard Pork
In this dish, quick-cooking weeknight standby pork tenderloin gets a flavor boost from fennel seeds. This recipe is excerpted from 5 Ingredients: Quick & Easy Food.
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RecipeKounoupidi (Braised Cauliflower)
This robust yet light vegan side is a great accompaniment to any meal. For a thicker sauce, remove the cauliflower with a slotted spoon once it’s tender, and reduce the…
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RecipeMarinated Multicooker Ribs with Baby Bok Choy
Gochujang, a spicy, tangy chile paste from Korea, adds a deep, slightly sweet heat to this marinade. Serve the tender ribs and bok choy with rice, if you like.
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RecipeEggplant in Tomato Sauce
Though eggplant is relatively delicate, it pulls in the flavor of whatever it’s cooked with, in this case garlic, fresh herbs, and tomatoes. Salting eggplant in advance is an optional…
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RecipeRed Cabbage with Shallots and Crispy Capers
Braised red cabbage is often paired with sweet elements, like the pomegranate molasses used here. But it also gets a hit of brininess from the crunchy, salty capers.
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RecipeBraised Broccoli Raab with White Wine and Garlic
Think of this as the Italian version of “potlikker” greens—broccoli raab, simmered on the stovetop with lots of garlic, wine, extra-virgin olive oil, and spicy pepper flakes. The dish actually…
