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"Special" Roasted Potatoes
This recipe for yellow potatoes turns out delicious and crusty. The secret step is boiling the potatoes in a salted, seasoned liquid. As a result, they absorb flavor and salt and, more importantly, cook on the surface, forming a great, crunchy texture in the oven.
Baked "Fried" Rice
This easy oven method for baked "fried" rice produces something very similar to classic fried rice, but you don't need leftover rice to make it. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. If using a different kind of rice or pan size, just adjust the cooking time. Garnish with green onions and serve with a runny poached egg on top if desired.
Pan-Fried Butter Beans
This pan-fried butter bean recipe is delicious, super-easy, and good for you too.
Broccoli Garlic Angel Hair Pasta
This pasta with broccoli and garlic makes a beautiful side dish or vegetarian main course. If you've got to eat your broccoli, this is a great way to do it! Garnish each serving with a dusting of Parmigiano-Reggiano and more red pepper flakes if desired.
Braised Black Lentils
This black lentil recipe is one of my favorite side dishes. Black lentils are also known as beluga lentils since they resemble beluga caviar, the most prized of all caviar varieties.
Chef John's Braised Red Cabbage
Braised red cabbage is a very beautiful, super easy cabbage side dish. All ingredients in this recipe are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.
Smashed Cucumber Salad
This smashed cucumber salad is one of my all-time favorite cold summer side dishes. By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. The only decision you're going to have to make is how long to let the cucumbers marinate — half an hour or so or not at all. Perfect with grilled meat or shrimp.
Chef John's Jollof Rice
This is a foolproof recipe for cooking Jollof rice, West Africa's most popular dish. I like to serve it as a side with my West African-style grilled beef (Suya), but it can also be a main course.
Golden Butter Rice
This golden butter rice, flavored with ginger and turmeric, is a forgotten way of cooking butter rice. It isn't cooked rice with butter stirred in, it really is rice cooked in butter. This is my favorite version, with seasonings inspired by a classic Indian drink called golden milk.
Big Fat Fondant Potatoes
These big, fat fondant potatoes are meltingly creamy on the inside, deeply caramelized on the outside, and have a rich, savory flavor from being bathed in butter and a miso-dashi broth. Your best steak has a new best friend.
Grilled Chicken Meatballs
This technique for grilled chicken meatballs is the only way to go. By pre-baking the meatballs, they finish quickly on the grill, and stay moist and juicy every time. A hoisin-ginger glaze makes a beautiful, glossy meatball, but you can flavor them just about any way you want.
Grilled Spaghetti
Grilled spaghetti is cooked directly in a very simple sauce, so that all the extra flavor from toasting dry pasta on a grill stays in the sauce. This is delicious on its own as a side dish, or as a base for other grilled things like eggplant or chicken.
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