Side Dishes
The roasting adds a nice deep caramel flavor, and the natural pectins in the skin and seeds help thicken the butter to a creamy consistency.
Learn to make this savory staple to keep at home or collect pretty glassware to give it as a gift.
Roasting broccoli is a wonderful way to prepare it; as it crisps up in the oven, it caramelizes in spots and takes on an almost nutty flavor.
This salad packs a flavorful punch with tart apples, creamy cheese and sweet dried fruits.
How to make the perfect Jangjorim: First you soak the beef in cold water. Then you strain it, rinse it, and add it to a heavy bottomed pot with more water…
Split peas provide a thick creaminess to this comforting and nutritious soup
Slightly crispy on the outside with a smooth, cheesy center these nutritious faux tater tots are a great way to incorporate more vegetables into your day.
Upgrade a basic side salad of green beans with warm, lemony butter and bright mint leaves.
Easy island salad with Mushrooms grown on the Hamakua Coast of the Big Island in Hawaii.
Salads are good for you but they can be boring sometimes. Here is a way to enhance the flavors with a dressing that will not defeat the purpose of eating..
Massaging is a simple technique that doesn’t take very long but does make a world of difference in kale salads.
These guilt-free “fries” marinate for a full 24 hours, meaning you have to plan ahead but the wait is well worth it.
Potato dumplings filled with plums can be served as a dessert or as a sweet lunch.
Cooked beetroot is grated and added to coconut paste and yogurt and then seasoned with mustard, red chilies and curry leaves.
Chili powder adds an customizable level of heat to these crunchy potato wedges.
This simple everyday stir-fry uses bitter melon and is a classic starter on the Bengali table.
This makes a great side to any Mexican meal, or you can mix in a protein of your choice for a one-dish dinner.
Try this versatile salad that makes a great side dish with Indian breads or it can be used as a stuffing in wraps and sandwiches.
Toss kale, frisée and fennel with this guilt-free dressing for a salad you can serve at your next dinner party.
This gratin is a great side dish to any protein for dinner and the leftovers can be eaten cold for lunch the next day.
Add this vibrant dish to your favorite pasta to take it from vegetable side dish to healthy main course.
If you haven’t tried the combo of blue cheese and pear before you owe it to yourself to make this salad, which will be in season for months to come.
Haybox cooking involves heating up what one wants to cook, then placing the hot pot into a box packed with hay, putting a lid on things and then letting the food cook slowly.
Use these peppers as a veggie-heavy side dish or to satisfy non-meat eaters in your life in a totally non-boring way.
Basic baked potatoes can’t compare to the array of flavors — cheesy, citrusy, herbaceous — packed into crispy potato skins in this dish.
The satchel of seeds helps to thicken the quince paste, which is delicious served with crackers and Spanish cheese like Manchego.
Try this red pepper jam on your sausage sandwich at your next tailgate or cookout for an extra dimension of flavor.
This recipe comes from Chef Gavin Russell of Portland, Oregon’s Benson Hotel where you can enjoy his cuisine at the buffet or at private events.
If you’re making just one serving try grinding your pesto with a mortar and pestle. Any more than that and you’re better off with a food processor.
The tanginess of chimichurri is great for cutting through fatty meats but in this vegetarian dish the Argentinean sauce adds spice to sweet roasted carrots.
Homemade marmalade is a great way to preserve fruits and get a taste of citrus all through the colder months.
This yogurt based curry is great alongside rice and adds a pop of vibrant color to any plate.
Freekeh is a roasted cracked green wheat that is comparable to quinoa in protein and fiber that is easy to prepare, healthy and filling without being too heavy.
Turn ripe tomatoes into sauce for a taste of summer all through the cold winter to come.
Tomato rasam is a South Indian dish similar to a spicy Italian pasta sauce that is eaten plain or over rice.
This Finnish-inspired side features smoked salt in three different ways for a distinct, but not overpowering, flavor.
You can serve this as a side dish, or make it a one-pot dinner by mixing in your favorite protein.
Roasted garlic is an easy way to take recipes for things like tomato sauce up a notch — or you can just smear it on bread for a delicious snack.
Couscous, a coarsely ground pasta made of semolina wheat, is a versatile ingredient that works as basic canvas for the bright falvors in this salad.
This rice dish is hearty without being too heavy — a perfect a transitional meal from Summer into Autumn.
Any barbecue-fan knows that store bought sauce will never ever be as delicious as the one you make at home.
Here, a classic pesto recipe becomes a great seasoning to a simple salad made with boiled new baby potatoes and raw zucchini ribbons.
This is great and simple as a dip with chips, or use it to top grilled chicken. The flavors are tangy and have heat that complements grilling so well.
The best part of making a bbq dry rub yourself is that you can control the ingredients that go into it.
This Asian slaw uses all the vegetables found in more traditional cole slaws, but sets itself apart from all the others at your Labor Day cookout with its vinaigrette dressing.
We’re bringing back Laura Davis’ favorite barbecue sauce just in time for Labor Day Weekend.
It’s hard to get homemade hot sauce quite as fiery as a store-bought bottle but what you sacrifice in heat, you more than make up for with rich, complex flavors.
A vibrant herb pesto brings this healthy side, which is loaded with veggies, to life.
This dish takes advantage of unripened tomatoes in a green salad that’s sure to be a hit at your next barbecue.
Spicy chutneys are an integral part of South Indian breakfasts. The recipe for this peanut chutney is super quick and easy.
The Montreal favorite, french fries topped with cheese curds and gravy, gets an international update with the addition of kimchi.
This is a filling salad thanks to the chickpeas, but the herbs and jalapeño keep it tasting bright and fresh.
Use this salsa to bring some summer flavors to your favorite protein, or just serve with chips for a twist on the usual dip.
The myriad of health benefits associated with kale have made it a major trend lately. Serve it with caramelized onions and cumin for a satisfying side dish.
The super-concentrated tomato flavor of this preserve can be used to brighten sandwiches or turn plain rice into a delicious dinner.
Everything about this salad is hot weather-friendly. All of the ingredients are ready to use – no prepping, washing or cooking required.
This sweet and tangy chutney can be used as a condiment to enhance the flavor of a dish or as a dip for anything from Samosas to banana chips.
You can use regular chickpeas but the traditional dish is made of the firmer and slight nutty flavored Bengal Gram.