Sides

I still remember the first time I tried a true bistro salad in a tiny Parisian café: it looked so simple—greens, herbs, a few ribbons of onion—but the flavor was startlingly bright and perfectly balanced. That same feeling is exactly what Liz’s Bistro Salad delivers: crunchy romaine, buttery lettuce, a scattering of fresh tarragon, dill, … Read more

I first made this cheesy broccoli on a wet Tuesday when I had frozen chicken in the oven and two picky eaters hovering at the counter. The whole pan came together in about 25 minutes and everyone — including the kid who declares vegetables “boring” — asked for seconds. That smell of butter and melting … Read more

There’s a particular moment each spring when the market stalls change from winter heaviness to bright, brittle greens and tiny, sweet peas — and that’s when this spring salad with goats cheese shows up on repeat in my kitchen. I remember the first time I made it: the asparagus still snapped with a faint green … Read more

Snap pea salad is one of those recipes that tastes like a sunny morning — bright, crisp, and impossibly fresh. I first started making this snap pea salad several springs ago when my farmer’s market was overflowing with sugar snap peas; the first bite, loud and juicy, convinced me I had to pair them with … Read more

I first made this Green Goddess Pasta Salad on a late spring afternoon when the market was overflowing with herbs and a bunch of asparagus practically begged to be eaten. The bright, herby dressing — a riff on the classic Green Goddess — smelled like a garden in the blender: sharp garlic, lemony brightness, and … Read more

I make this sautéed spring vegetable salad every year as the markets fill up with tender asparagus and small, glossy zucchini. The first time I cooked it I remember that snap — the asparagus breaking so cleanly under the knife — and the way the kitchen smelled when the zucchini hit the hot oil: warm, … Read more

This is one of those recipes I make over and over because it’s unfussy, bright, and everyone somehow wants seconds. Honey roasted carrots with feta and dill take humble carrots and turn them into something that feels celebratory — caramelized edges, a glossy honey sheen, and the tang of crumbly feta that cuts through the … Read more

There are recipes that feel like a hug — this stick of butter rice is one of them. I first made it on a rainy weeknight when I had a frozen chicken breast, a can of condensed soup and a stubborn need for comfort without fuss. I remember the kitchen filling with a warm, slightly … Read more

There’s something deeply nostalgic about a bowl of deviled egg macaroni salad — the bright tang of mustard, the creaminess of mayonnaise, and the soft bite of macaroni all mixed with buttery hard-cooked yolks. I first made this for a church potluck and watched it disappear faster than the fried chicken. It’s picnic-food comfort: spoonable, … Read more

Introduction: Why Freeze Corn on the Cob? As summer approaches and the farmer’s markets burst with vibrant produce, one of the standout stars of the season is undoubtedly sweet corn. Whether you’re biting into a freshly grilled ear at a backyard barbecue or whipping up a hearty corn chowder, the taste of corn can truly … Read more