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Vegetables

My favorite food group.

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Brown Buttered Squash, Dates and Walnuts

I never knew squash could be this good (and yes, you can make it with sweet potatoes!).

Creamy Buttermilk Potatoes

My favorite way to make mashed potatoes—a little lumpy, very creamy, lots of butter, some buttermilk for tang, and lots of black pepper and chives.

Green Beans and Greens With Fried Shallots

This is a description.

Crushed Sour Cream Potatoes

These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There’s no ricing, mashing or whipping — just a simple crush to expose the potatoes’ craggy interior. From here on out, the key word is “cream”.

Spicy Caramelized Squash With Lemon and Hazelnuts

As we enter the period where the farmers market is mostly just squash, lean into it by making this bright, spicy side dish.

Grilled Corn and Scallion Salad

The corn is very, very good right now, and you should make this corn salad to celebrate.

Potato Salad with Celery and Mustard

This mustardy, crunchy, tangy, herby, wonderful potato salad makes an excellent plus one at any picnic/bbq/party all summer long. Don’t worry about it being out for too long—it gets better the longer it sits, but it will also surely get eaten quickly. 

Cucumbers with Red Onion and Sesame

If you want to switch it up, this cucumber salad is another great pairing for a Really Nice Fish—it’s bright, crunchy, a little nutty, and a lovely low-lift side dish.

Charred Kale Frittata

Make this frittata and a batch of garlicky yogurt one morning and reap the benefits all week.

Highly Seasoned Cucumber Salad

If you like pickles, you'll love this salad, which is almost acidic enough to count as a pickle.

Save the Tomatoes

Do your future self a massive favor, and preserve all the gorgeous tomatoes that are still around this month so you can have them in the dreary dark days of winter. Instant seratonin.

Garlicky, Buttered Carrots

This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy, sort of half-steaming on top of each other until just tender (no mushy carrots here, please).