SERVES 2 to 4 White, gnarled, and so... solid, cauliflower can be difficult to love when it’s raw. But when roasted, it yields and becomes tender, almost creamy inside. The nutty flavor belies its bland color and holds its own against sturdy spices. Toasted in the...

SERVES 4 This could become the only green bean recipe you need. During the braising process, the sliced almonds almost melt into a rich coconut milk sauce that renders the elements indistinguishable from each other. And that’s when you know the ingredients have...

SERVES 4 to 6 I call bull on anyone who says, “Spaghetti squash tastes just like spaghetti.” It does not. But it is delicious and nutritious, has the right shape, and can be twirled on a fork, so I accepted this vegetable substitute for pasta with an open heart. I...

SERVES 6 I was the official rice maker in my family, and I perfected a water-measuring technique that involved placing my thumb against the bottom of the pan, just like my Sitti (“grandmother” in Arabic) taught my mom. I took great pride in my fluffy rice, and it was...

SERVES 4 to 6 The word “casserole” is so unassuming and suggestive of “stuff from cans,” it hardly seems appropriate for this dish. It’s almost a confection, made of pillows, clouds, and whispers. It starts as a puree that, while not bad on its own, is still just...

SERVES 2 to 4 Banish boring broccoli! In the time it takes to microwave a bag of frozen stuff, you can whip up this fresh side dish that brings the sun-dappled shores of the Aegean right into your kitchen. The tender broccoli and tangy-sweet tomatoes relax in a sauce...

SERVES 2 to 4 I grew up in diner country, where creamy mashed potatoes were a standard side dish that almost defined a balanced dinner. (Hello, meat and potatoes!) This cauliflower proves that starch is not a requirement for comfort. Snuggled under a hearty beef stew...