Christopher Hirsheimer

Meaty chanterelles can stand up to a browning sauté, but for this salad we prefer to steam the mushrooms for a tender and delicate texture.

Keep it simple by spooning this quick sauté over crushed boiled potatoes, tossing it in a skillet with pappardelle, or piling the mushrooms on thick slices of toasted country bread.

Smoky paella is perfect for a crowd. This recipe for six is designed for cooking on a charcoal grill—though a gas grill works in a pinch.

Because sometimes the simplest side dishes are the best side dishes.

Shaving asparagus with a vegetable peeler transforms the texture of a raw stalk into silky strips. This revelatory technique works well with all kinds of vegetables, from carrots to zucchini.