Root Vegetable

Sardines are a sustainable fish option, and tossing them with charred fennel and bright, roasted cherry tomatoes might just be the best thing to do with them.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

This Thai salad highlights bold, bright flavors, pairing lacy fried eggs, a punchy dressing, and fresh vegetables.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.

For this green cocktail sauce recipe, salsa verde gets amped up with fresh cilantro, lime juice, green hot sauce, and horseradish to embolden its color and add a bright, herby flavor. 

This remoulade recipe is punctuated with mustard, garlic, capers, and hot sauce and is ideal for cutting through the richness of seafood.

The carrot pie combines the joys of autumn spices with the sweet nuttiness of the carrot, and the result is far more than the sum of its parts.

These cakey chocolate cookies are made with mashed potatoes and melted unsweetened chocolate.

Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.

Nutty marinated cucumbers are paired with curly coiled scallions in this refreshing salad.

This New England clam chowder recipe gets its creamy consistency from half-and-half and smokiness from finely chopped bacon.

This classic Italian bread and tomato salad makes an ideal summertime side dish.

Smoked garlic butter slathered over these vegetable kabobs kicks them up to the next level.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

This red velvet cake recipe uses beets to give the cake its supernaturally silken texture and a deep crimson hue.

Call it garlic mayonnaise or aioli, this zhuzhed-up condiment brings a boost of flavor to just about everything it touches.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.

In addition to potatoes, this creamy springtime side dish is made with lightly simmered rhubarb.