Vegetable fried rice combines with marinated eggplant for a vegetarian dish that shows off the grill and garden with amazing flavor.
A bold vegetable side with a kick of garlic chili paste and zesty ginger. Let the eggplant soak up the sauce and take on a whole new realm of flavor.
Onion confit is a delicious sweet-savory onion jam originating from France. It’s great in warm sandwiches, omelets, and on grilled beef or lamb. Try it!
A twist on the Middle Eastern salad, traditionally made with bulgur wheat, this quinoa version is gluten free and packed with fiber. Perfect for Passover.
Leeks are braised in stock with a topping of breadcrumbs and cheese for a simple, but so flavorful side dish.
A simple side dish that is nutritious and flavorful with quality olive oil.
A simple, hearty side dish packed with beans and fresh dill, tossed with lemon and olive oil. A perfect lunch loaded with fresh flavor.
This is a simple and vegetarian side dish that is packed with flavor to offset the bitterness of the brussels sprouts.
Popular in many cuisines, tahini is a nutty flavored paste made with sesame seeds. Make your own and you will never have to leave it out of recipes again.
Lemon couscous cakes take their flavor from fresh scallions and spicy Harissa. Top with Crème fraîche or tagine for a delicious combination.
Whilst London is basking in what is likely to be the hottest summer for years, Reena Pastakia has stopped eating hot food. Try a potato salad with spice.
Creamy Cauliflower Puree is smooth and velvet on the tongue. Visually, this side dish is ivory and oozing elegance.
A great twist on plain roasted vegetables-Maple Garlic Roasted Veggies.
Healthy, flavorful Honey Sriracha Peanut dip.
Simple and quick preparation for a vegan pineapple fried rice, complete with fresh basil, curry, and crunchy cashews.
These caramelized onions are delicious, sweet and savory with a bit of vinegary bite and the sauce emulates Italian agrodulce.
Zipper peas, a classic Southern food, have a mild-flavor and a great source of protein. Serve over rice, with butter.
Wild rice, which is not technically a rice at all, has a toasty, nutty, earthy flavor that makes for a flavorful base to a versatile pilaf.
This cheesy, decadent hybrid between bread pudding and stuffing is the perfect Thanksgiving side.
Maple-basted acorn squash serves as a charming vessel for lightly cinnamon-spiced quinoa in a seasonal side that serves as a nutritious option for your Thanksgiving spread.
From the cream sauce to the fresh green beans and right down to the homemade fried onions, this Thanksgiving staple gets a culinary update.
Baby potatoes are cooked in a rich, nutty yogurt sauce full of complex flavors from chili powder to cinnamon.
Don’t settle for canned cranberry sauce this Thanksgiving when the homemade stuff is so much better and can be a vehicle for such flavors as vanilla and cardamom.
This yogurt based curry is great alongside rice and adds a pop of vibrant color to any plate.
You can serve these asparagus hot or cold, alongside dinner or with eggs for brunch.
All this needs is a few minutes in the microwave and its ready to be used.
Shuchi Mittal shows us a variation of a sweet Indian dessert.
Shuchi Mittal shows us how to make these delicious squash, onion jam and chickpea toasties. The perfect side dish.
Prerna Singh with a colorful, and exotic suggestion for your next lunch box meal.
Delicata squash, nicknamed Bohemian squash, caramelizes beautifully when roasted, and fanned atop a bed of greens in the perfect Thanksgiving salad.
A fruity spicy salsa featuring blueberries, bell pepper, and jalapenos.
Split yellow moong dal is cooked and stir fried with this thin long vegetable, also known as snake gourd, or potlakaya.
A hearty, warming curry made with whole yellow peas. The peas naturally add great flavor and aroma.
A stir fried cauliflower loaded with the intoxicating flavor of fresh curry leaves.
With just three main ingredients this stir fry comes together as a quick one pot meal.
These creamy scalloped potatoes will make an excellent addition to any dinner.
Priya Sreeram with an exciting medley of lentils in a spicy avatar.
A delicious appetizer with mashed potatoes and turkey accompanied by a sweet and hot cranberry ginger chutney.
Pushpa Kumar combines a healthy vegetable with the protein rich moong dal for a delicious healthy stir fry.
The story about how Gilda came to fill an ordinary brown paper bag with the most exquisite lentilles du Puy.
A surprising combination that’s fresh, crunchy and light without being too virtuous.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines.