This richly flavored roasted yam mash from Chef Pamela Burns of the Wild Plum Café is comfort food elevated to café sophistication. Garnet yams are baked with butter, garlic, brown sugar, and a hint of maple syrup, then mashed with cream for a velvety finish. The result is a side dish that balances sweetness, warmth,...Read More

Chef Andrew Cohen’s take on classic creamed spinach lightens and brightens the dish with a splash of fresh lemon. The result is a silky, vibrant side that pairs beautifully with roast chicken, grilled fish, or even a perfectly cooked steak. The hint of thyme and shallots adds depth, while the lemon keeps the cream sauce...Read More

This vibrant Indian-inspired cauliflower dish is gently sautéed on the stovetop with mustard seeds, turmeric, and fresh ginger until tender and aromatic. The onions melt into the spices to create a golden coating that clings to each floret, while a splash of lemon or lime adds a bright finish. It’s a simple, earthy side that...Read More

This elegant spring dish pairs tender grilled asparagus with a bold, smoky Romesco sauce — a classic from Catalonia made with roasted red peppers, almonds, garlic, and sherry vinegar. The sauce’s deep flavor and velvety texture beautifully complement the char and sweetness of the asparagus. It’s a simple yet striking dish that works as an...Read More

This quick, versatile side dish from Chef Andrew Cohen turns simple broccolini into something special. Tender-crisp stalks are sautéed until lightly caramelized, then tossed with toasty, herb-scented breadcrumbs for a satisfying crunch. The recipe is endlessly adaptable—try it with chili flakes for heat, a splash of citrus for brightness, or a handful of Parmesan for...Read More

When roasted, humble broccoli transforms into something irresistible — crisp-tender with caramelized edges and a deep, nutty flavor. This simple preparation brings out broccoli’s natural sweetness and makes a perfect side for almost any meal. A touch of citrus brightens the flavor, while a hint of garlic adds just enough depth. Serve it as a...Read More

“Sformato” may sound more refined than “broccoli flan,” but this elegant vegetable custard by Chef Andrew Cohen proves that comfort and sophistication can share the same plate. Vegetable flans have deep roots in European cuisine—delicate, savory custards that showcase fresh produce in a light yet luxurious form. These individual broccoli flans are silky, colorful, and...Read More

“This is one of my family’s favorite brunch dishes,” shares Catherine Barr — and it’s easy to see why. This hearty, crowd-pleasing casserole combines tender broccoli and cauliflower with two kinds of melted cheese, golden breadcrumbs, and a touch of onion for savory depth. Baked until bubbly and crisp on top, it’s simple to prepare...Read More

Chef Andrew Cohen writes, “I enjoy using vegetables to make sauces—it makes for lighter dishes with unexpected flavor combinations and adds another layer of vegetables to the plate.” This silky carrot-based sauce is a perfect example: subtly sweet, gently spiced with curry, and beautifully vibrant. It pairs wonderfully with grilled or roasted fish such as...Read More

This Spinach, Mushroom, and Pistachio Stuffing is a fresh, flavorful twist on classic stuffing. Earthy mushrooms, tender spinach, and toasted pistachios combine with bright lemon and fragrant herbs for a vibrant, Mediterranean-inspired dish. Creamy goat cheese adds richness, but it’s equally delicious without dairy. Serve it as a hearty vegetarian side, use it to fill...Read More