A crunchy, spicy, and fresh-tasting salad starring black-eyed peas and broccoli—perfect as a side or light main. Quick to make, big on flavor, and even better the next day.

This mashed potato recipe from Food & Wine has everything: creaminess, depth of flavor, fluffiness, and reheatability without loss of flavor or texture, which provides the make-ahead convenience we all crave when we’re doing holiday cooking.

This Two-Bean Salad with Mint and Lemon is bright, fiber-rich, and a little unexpected—a perfect partner for hearty mains like lasagna, barbecue, or roast chicken. Crisp green beans and silky cannellini are tossed in a zesty citrus dressing and finished with toasted nuts for just the right crunch.

Tangy horseradish mustard is a key ingredient in this tangy, creamy summer side that’s reminiscent of tuna casserole but much lighter and refreshing.

This chilled Strawberry-Tomato Gazpacho is sweet, savory, and just a touch spicy. Made in minutes with fresh summer ingredients, it’s a refreshing starter or poolside snack—and a showstopper in a shooter glass.

We gathered with cousins for a nostalgic lumpia appetizer, then lightened things up with plank-grilled salmon, fruit salad slaw, and a citrusy herb rice that ties it all together. A memory-filled meal—and a rice recipe worth repeating.

An updated photo of a fabulous, easy and quick pasta salad merits a reposting of the recipe.

An easy, healthy rice pilaf recipe that amps up the veggie-to-rice ratio and hits a home run in the flavor competition.

This delectable side dish based on instant grits is borderline spicy, sinfully creamy with a balancing crunch from fresh corn, and super-easy!

Ingredients and methodology for creating a big batch of beans with outta-this-world sultry, smoky flavor (plus a few lessons learned).

Recipe for a wonderful asparagus treat that can be a starter, a stalwart partner alongside a steak or other big protein, or a centerpiece for a vegetarian meal. This roasted asparagus is simple, savory, al denté and foodie-worthy.

A recipe for Jollof rice, which has an incredible depth of flavor that somehow conjures its long history. This big batch makes enough to do fun things with leftovers. But beware, it is spicy!

Pan-searing is a great treatment for baby bok choy, especially when paired with grape tomatoes and topped with parmigiano-reggiano and salsa macha.

Sweet potatoes roasted with a spicy-sweet rub get all dressed up with goat cheese and balsamic vinegar, making this a great dish for the holiday table.

A holiday-worthy recipe for green beans and mushrooms that is bold and different with bright, fresh flavors and a diversity of textures.

This light and bright side dish is a winner! It has cherry tomatoes for color and pop, garlic for a savory punch, lemon zest for, well, zestiness, and dill to balance everything. Plus a dollop of creme fraiche.

A Jazz-Fest inspired recipe: to soothe our lonesome-for-NOLA feelings, I made a Muffuletta Pasta Salad.

Making risotto cakes from leftover risotto is super-easy, and super-good.

Savory, flavorful and redolent with tradition, this dressing is always at the top of the family request list. Even so, it took almost 30 years to accurately document the recipe.

Even a broccoli-hater will eat this salad. Guaranteed. (Hint: it’s the bacon!)