Plus, they come together easily in no more than three simple steps.
Mint, basil and cilantro all work well here.
Choose one or combine them all for a more complex flavor.
Photo:Ali Redmond
you could cook the beans ahead of time and then reheat and season them right before serving.
If you don’t like tarragon, substitute dill or leave it out completely.
you might also turn it into a terrific salad by serving it over baby spinach, escarole or arugula.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Serve it solo, toss it with greens, or use it as a sandwich or wrap filler.
Wear gloves when grating beets to prevent staining your hands.
take a stab at find asparagus spears that are a medium thicknessslightly larger around than a pencil.
Photographed by Nico Schinco/Courtesy of Clarkson Potter Publishers
Although thinner or thicker asparagus will work, be mindful that the cooking time may differ.
Plus, the convenience of using the microwave eliminates the hassle of preparing boiling water and a steamer basket.
Quick and easy, all in one!
Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle
Crispy Air-Fried Sweet Potato Wedges
Side dish or snack?
If you think sweet potatoes are just for Thanksgiving, give these spicy wedges a try.
Not a fan of cilantro?
Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Try basil, parsley or fresh thyme leaves.
For a slightly different flavor, use peanut oil in place of sesame oil.
Sweet Brussels sprouts are a natural pairing for maple syrup and balsamic vinegar.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Starting them cut-side down maximizes the browning so each bite tastes roasted and sweet.
Thyme adds an earthy flavor, but fresh rosemary or sage will work well too.
Harissa and peri-peri sauce provide gentle heat, and preserved lemon gives it briny tang.
Ali Redmond
Sambal oelek, a ground chile paste, adds the slightest amount of spice.
Feel free to add more if you want to turn up the heat.
Serve this easy slaw alongside grilled shrimp or use it to top a grilled fish sandwich.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Look for a squash with a long neck for best results.
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Tucker Vines
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Adam Hickman
Phoographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Adam Albright
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Photographer: Rachel Marek, Food stylist: Holly Dreesman
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
