Side dishes

There’s something so meaty and more-ish about butter beans, and they look so good on the end of a toothpick that you may feel obligated to serve them when you put out a feast of small dishes for friends. This recipe also fits neatly into the category of “things that happen to be gluten-free and vegan,” which can be handy when you’re serving a group. —Christine Flynn

This is a perfect side dish (that can be transformed into a dinner casserole), using nearly overripe tomatoes to make a sauce that coats charred, tender-crisp grilled cabbage. You can use a barbecue, a grill pan or even the broiler. And while the anchovies are optional, they are highly recommended, providing a delicious umami base note to the dish.—Camilla Wynne

This is my standard treatment for green cabbage, but you could certainly use another type. Its sweet taste, enriched by a lashing of butter, and tender-crisp texture will banish any memories of smelly overcooked cabbage.—Camilla Wynne

Cabbage and chayote are two humble ingredients that offer so much texture when used fresh or cooked on your stovetop. The playful blend of sweet and sour in this reimagined version of coleslaw leaves a pucker, maybe even a kiss, to the cook.—Suzanne Barr

These pickled onions add flavour and texture to tacos and salads and keep well in the fridge for about a week.