Side

This no-knead knockout gets its punch from tomatoes in two different ways.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.

Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

Easy to make, impossible to stop eating.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

This side dish is flavorful enough to also serve as a main course.

This Yemeni spice mixture transforms everything it touches into gold.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

A festive eggplant dish great for gatherings.

This crunchy, creamy salad has everything you want for a cookout.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.