Delicious Side Dishes from Across the Globe

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Zucchini Tahini Spread

Grated zucchini salted, drained, sautéed with garlic, then mixed with tahini, lemon juice, salt, and pepper. A cooked spread that keeps for 5 days.

byRachel Crawford

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Button Mushrooms

Button Mushrooms

Baked Stuffed Button Mushrooms

byShuchi Mittal

Sweet Hummus

Sweet Hummus

Peanut Butter Chocolate Chip Hummus

Creamy Parmesan Corn and Bacon

bySherron Watson

Sweet Potato Salad with Feta Cheese

Sweet Potato Salad with Feta Cheese

Sweet Potato and Feta Cheese Salad

byMaya Moscovich

Apple Syrup

Apple Syrup

Nordic Cuisine for the Home Cook – Apple Syrup with Fresh Hazelnuts

byMia Irene Kristensen

Easy thai salad

Easy thai salad

Simple Teriyaki Thai Salad with Bok Choy

byClaire Gallam

California Love – One Pot Pancetta Okra

byOlivia Caminiti

Cooking the Magazines: Tomato Bacon Basil Pizza Rolls

byNatalie McLaury

Balsamic Brown Sugar Sweet Potatoes

Beet Root Stir Fry

Beet Root Stir Fry

Stir Fried Beetroots with Lime, Ginger and Toasted Whole Spices

byRinku Bhattacharya

Leftover Lentil Pan Bakes

byShuchi Mittal

Kale and Basil Pesto

Kale and Basil Pesto

Kale and Basil Pesto

Pimientos Padrón - Fried Padron Peppers

Pimientos Padrón - Fried Padron Peppers

School of Tapas: Fried Padron Peppers

byMiriam Garcia

Roasted Tomato Soup

Avocado Pesto Crostini

Hummus Recipe

Hummus Recipe

Cilantro Lime Jalapeño Hummus

Chanterelles

Chanterelles

Nordic Cuisine for the Home Cook – Sauteed Chanterelles and Radishes with Beer Vinegar

byMia Irene Kristensen

Spicy Corn Fritters

byKankana Saxena

Egg “Muffins” and Lifestyle Changes

Bulgur and Eggplant Pilaf

byNancy Lopez-McHugh

Freshly Fried Egg Rolls

byCarly DeFilippo

Mixed Olive Tapenade

Cooking the Magazines: Marinated Kale and Green Bean Salad

byNatalie McLaury

Sri Lankan Kale with Carrots, Cinnamon and Lime

byRinku Bhattacharya

The Italian Pantry: AOP – Aglio, Olio e Peperoncino

byKathy Bechtel

Breaded Eggplant Pakoras Over Greens

byChitra Agrawal

Baked Egg in Avocado

Shishito Pepper and Tomato Salad

byMariela Alvarez Toro

Grapefruit and Hazelnut Salad

byDeena Wachtel

Cooking the Magazines: Jalapeño Blueberry Salsa

byNatalie McLaury

Pea Fritters Recipe

byTamara Novakoviç

Spiced Tomato and Toasted Almond Basmati for Ramadan

California Love – Quinoa with Roasted Mushrooms, Spinach and Golden Grape Tomatoes

byOlivia Caminiti

methi-thepla-recipe

methi-thepla-recipe

Methi Thepla – Healthy Indian Fenugreek Leaves Flat Breads

Easy Stir Fried Rice

byPriya Sreeram

Toasted Sesame and White Bean Hummus

Muhammara – Middle Eastern Roasted Red Pepper Spread

Mango and Black Bean Salad

Purple Cabbage Summer Slaw

byCarly DeFilippo

Indian Milk Cheese – How to Make Mawa

byKavitha Ramaswamy

Kid Friendly Pesto with Sunflower Seeds

Beet Greens with Almonds

byRinku Bhattacharya

Quinoa Spinach Bake

Cooking the Magazines: Beet Hummus

byNatalie McLaury

Fireworks and Salsa

byMargo Elfstrom

Breakfast – Oeufs en Cocotte with Tarragon

Purple Yard Bean and Potato Salad

Farmer's market radishes.

Farmer's market radishes.

Discovering Radish Greens

byEmily Holbrook

Fresh Herb Chimichurri Sauce

byChris Scheuer

Snake Gourd Stir Fry

Mint & Thyme Quinoa with Organic Peas

Summer Couscous Salad

byLaura Davidson

Twice-Baked Sweet Potato with Bacon and Green Onions

Herbed Rice and Sprouts

byMariela Alvarez Toro

Brandy Dipped Citrus Salad

byAlisha Randell

Hipster Black Beans – Inspired by Memories of Being Cool

byGilda Claudine Karasik

Spicy Cherry Chutney

byPriya Mahadevan

Red Potatoes with Feta, Mint, and Kalamata Olives

Red Potatoes with Feta, Mint, and Kalamata Olives

Cooking the Magazines: Red Potatoes with Olive, Feta, and Mint

byNatalie McLaury

Basil, Balsamic Vinegar and Pine Nut Dressing

Homemade Grainy Mustard with Balsamic Vinegar

bySara Clevering