In another time and place, these might be called side dishes—a term that to many cooks suggests an unimportant add-on to the menu, something to round out the meal while the meat hogs the spotlight. Not here. These vegetable and grain recipes are designed to be standouts, and are seasoned with authority to make a statement. I am always happy when I serve my friends something as simple as the orange-and-chile Brussels sprouts (here), and they fight over the last sprout in the bowl. Also popular are my angry potatoes (here), with their crispy surface and tender interiors spiked with the sharp heat of pickled peppers. And while you certainly don’t have to be a vegetarian to love these dishes, I keep them in mind when I want to serve a meat-free meal to friends, and offer up a selection to serve “tapas style.”
GRILLED Asparagus with Cilantro-Lime Mayonnaise
SPICY BROCCOLINI with Soy and Garlic
Orange Chile–Glazed Brussels Sprouts
ROASTED Cauliflower Gratin with Gremolata Crumbs
Twice-Cooked EGGPLANT with Cilantro-Sesame Pesto
Crispy Hominy with Skillet Corn and Cheese
ANGRY POTATOES with Cherry Peppers