Root Vegetable

This cooling-but-spicy slaw is the ideal side for barbecue or any summer cookout food.

Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh side.

Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.

Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

A flavored salt ground with cilantro, mint, and various spices. 

The best part about gougères is that the dough freezes incredibly well, so you can have these ready to bake for a tasty happy hour snack whenever you want.

This oil-and-vinegar-dressed German potato salad is the light, bright side dish your BBQ needs.

Leeks slowly cooked down into a silky consistency become sweet and nuanced in these savory scones.

Sabzi khordan translates to “herbs for eating,” so… just eat it.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

The sweetness of leeks and the savoriness of pork sausage make a wonderful combination in this pasta dish.

The marinade for this chicken fajitas recipe packs a big citrusy punch, which means you don’t have to let the chicken marinate for very long.

Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.