The Food Lab: Better Home Cooking Through Science

Micro-Steamed Corn with Garlic-Chili Butter
Seared Brussels Sprouts with Bacon
Pan-Seared Zucchini and Corn
Mexican Street Corn Salad
Pan-Roasted Pearl Onions
Garlickly Sautéed Spinach
Pan-Roasted Mushrooms with Thyme and Shallots
Cryo-Blanched Green Beans with Fried Garlic
Braised Asparagus
Braised String Beans with Bacon
Braised Leeks with Thyme and Lemon Zest
Quick Chickpea and Spinach Stew with Ginger
The Ultimate Creamed Spinach
Glazed Carrots with Almonds
Glazed Pearl Onions
Glazed Turnips, Radishes, or Rutabaga
Broiled Asparagus with Parmesan Bread Crumbs
Roasted Brussels Sprouts and Shallots
Roasted Broccoli with Garlic-Anchovy Bread Crumbs
Garlic-Anchovy Bread Crumbs
Roasted Cauliflower with Pine Nut, Raisin, and Caper
Vinaigrette
Roasted Mushrooms
Extra-Sweet Roasted Sweet Potatoes
Cheesy Hasselback Potato Gratin
Ultra-Fluffy Mashed Potatoes
Rich and Creamy Mashed Potatoes
Super-Crisp Roasted Potatoes