Vegetable & Side Dishes

This picnic-ready pasta salad is inspired by the classic roman dish Pasta e Ceci, a warming, winter bowlful of pasta and chickpeas in a tomato paste-based sauce. Our summer version uses a can of chickpeas to the fullest, utilizing the aquafaba (chickpea cooking liquid) to make a zippy, lemony,...

The transition from spring to summer is marked by the arrival of the sweetest local stone fruit, tomatoes and melons. This salad, from our friend Kitty Keller, celebrates the first of the local melons in season, Galia green melon, but you can use whatever melon looks best to you (we love...

This salad is a true ode to summer, combining sweet, juicy peak season stone fruit with crunchy cabbage and sharp, slightly-bitter Treviso. Sandy Sonnenfelt—former Director of Prepared Foods at Market Hall Foods—used apriums and pluots when developing this recipe, but any mix of stone fruit...

This simple rustic bread dressing is full of classic Turkey Day flavor—fennel, leeks, Italian wild fennel pollen and marjoram—with a little cheesy surprise: Parmigiano-Reggiano. This King of Italian cheeses brings an umami richness to the dressing without being too overwhelmingly cheesy. This...

Add a little spice and a lot of zest to your Thanksgiving feast with these sweet 'n' spicy roasted squash. The glaze is a rich, tangy combination of butter, honey, Aleppo pepper with a ton of citrusy goodness from both preserved lemon paste and fresh lemon juice. The whole dish is finished with a...

Made with a high tomato to pasta ratio, this dish is packed with so much tomato goodness that it should be called Herby Buttered Tomatoes WITH Pasta. The tomatoes are gently simmered in garlicky, oregano-infused butter until they are just cooked through and bordering on jammy, but still retain...