Sides

From India Hicks’s new book, the perfect first course for your next gathering

Turn a basket of yellow squash into a crispy snack

A flavor explosion designed to impress

Take the summer veggie up a notch by blending it into a condiment for seafood and more

You might be surprised, grateful, and jealous all at once. Plus, a recipe for oyster loaf, an early settlers’ food that’s tastier than it sounds.

Whiskey, simple condiments, and a slow simmer transform a classic side from humble to hard to resist

A “downright heavenly” combination from Bobby Hicks’s new cookbook

Butter, whiskey, and honey amplify spring veggies in a simple side that truly sings

Texas Early Granos bring their trademark sweetness to these crunchy, fried delights

A Charleston chef remixes a Southern classic with a helping of leafy wintery greens and tangy dip

From pantry staples to party-ready platter

Texas pitmaster Brandon Hurtado amps up the flavor in salsa verde and salsa roja

Shredded herbs, plump garden tomatoes, and creamy chèvre fold into buttery puff pastry for an easy summer bite

New Orleans chef Isaac Toups turns a seasonal vegetable spread into a smoky, bacon-laced showstopper

A Charleston chef’s childhood favorite gets an Italian twist

When the season ends, jar up the South’s favorite stone fruit for an easy dose of summer sweetness all year long

This approachable side dish makes the most of garden veggies at their seasonal peak

Fried in a crunchy batter, delicate summer squash buds are a springtime treasure

With the new Alma, chef Melissa Araujo brings an enticing mix of Honduran and New Orleans flavors to Mid-City. Get her recipe for Moros y Cristianos.

Juice up a winter salad with bright color and striking flavor