This warm dip combines spinach, tender artichokes and a creamy cheese base. The top turns golden while the center stays scoopable. Drain the vegetables carefully so the dip bakes up rich rather than watery.
Sides & Salads
28 Articles
Vegetable sides, fries, salads, dips, sauces and homemade spreads.
Roasting a whole head of garlic turns the cloves soft and mellow for this creamy hummus. Chickpeas, tahini and lemon make the base, with cold water helping it blend smoothly. Serve with warm flatbread or crunchy vegetables.
Juicy tomatoes, crunchy cucumber, olives and feta make a colorful chopped salad. A simple oregano dressing lets the vegetables stand out. Cut everything into bite-sized pieces and toss shortly before serving.
Cool cucumber and fresh dill make a refreshing salad with a tangy yogurt dressing. Salting and draining the cucumber first keeps the bowl from turning watery. It is especially good beside grilled food or a warm potato dish.
Finely shredded cabbage and carrot get a creamy, tangy dressing in this familiar picnic side. A short rest softens the cabbage just enough while keeping some crunch. It pairs well with sandwiches, grilled chicken and baked potatoes.
Roasting gives broccoli toasted edges and a sweeter flavor than boiling. Fresh garlic goes in partway through cooking so it becomes fragrant without burning. A squeeze of lemon at the end brightens the whole tray.
A little honey enhances the natural sweetness of roasted carrots without hiding their flavor. The edges caramelize as the centers soften. This colorful side fits just as comfortably beside a weekday chicken dinner as a holiday roast.
Small potatoes are boiled until tender, gently flattened and roasted until their edges turn crisp. Parmesan adds a savory crust during the final minutes. They make a satisfying side with a soft center and lots of golden corners.
Beans, crunchy vegetables, mozzarella, and a lively herb dressing make this salad substantial enough for lunch. There are no delicate leaves to collapse under the dressing, so it travels well and can wait in the fridge until you are ready. Chickpeas bring a firmer bite, while cannellini beans make the bowl feel creamy without a creamy dressing.
A thin dusting of flour gives these oven fries a rough, lightly crisp coating without a drop of oil. Briefly parboiling the potatoes helps the centers soften, while the hot oven dries and browns the outside. The trick is a light coating and plenty of space on the tray—not a thick batter.
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