Ina Garten’s Parmesan Chive Smashed Potatoes are everything you want in a side dish. Red potatoes are boiled, smashed, and roasted until golden, then topped with melted Parmesan, fresh chives, and flaky sea salt. Simple to make, endlessly versatile, and always a crowd-pleaser.
Farro may be the unsung hero of whole grains, but Ina Garten and Yotam Ottolenghi know its magic. Ina hooked me with her baked farro and butternut squash, and Ottolenghi sealed the deal with his roasted pepper salad. This smoky, briny, feta-topped dish proves farro deserves star billing.
This roasted cauliflower salad from Smitten Kitchen is a flavor bomb of sweet, salty, and tangy. Charred cauliflower and scallions meet chewy dates, crunchy pistachios, and a zippy lemon vinaigrette. It’s one of those dishes you eat straight from the bowl – proof that Deb Perelman’s recipes never miss.
This no-cook carrot salad from Lidey Heuck is a summer essential. Rainbow carrots are shaved into ribbons and matchsticks, then tossed with a creamy tahini dressing flavored with soy sauce, ginger, and garlic. Topped with scallions and sesame seeds, it’s crunchy, refreshing, and perfect for hot days or lazy lunches.
This quick summer side dish from Julia Turshen’s What Goes with What makes the most of fresh zucchini and a tub of feta. Cracked black pepper blooms in olive oil to season the sautéed zucchini, which gets piled onto a bed of tangy whipped feta. Bright, bold, and easy.
This vibrant summer farro salad combines nutty farro, roasted zucchini, sweet corn, cherry tomatoes, and red onion with a punchy pistachio pesto. Perfect as a vegetarian main or a hearty side, it captures the essence of peak-season produce. Add grilled protein for an effortless, flavor-packed summer meal.
Jeremy Salamon’s Cucumber & Buttermilk Ranch is a cool, creamy summer salad with a bold horseradish kick. It features crisp cucumber spears tossed in a lemony ranch dressing with mustard, garlic, and a hit of heat. A simple, standout side from Second Generation.
Casey Elsass’s What Can I Bring is packed with crowd-pleasing, transport-friendly recipes, perfect for summer gatherings. I made the Perfect Pasta Salad with pesto, salami, mozzarella, and banana peppers – flavorful, fresh, and equally good hot or cold. With BBQs and potlucks ahead, this book is already a favorite!