Side Dish Recipes
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» Breakfast » Appetizers » Soups & Salads » Entrees » Side Dishes » Desserts
- Asparagus with Provolone
Spring lamb begs for a side of asparagus as simple as a steamed bundle or caramelized grilled stalks. You can dress asparagus a thousand different ways. Here’s just one quick and delicious idea that goes with any spring lamb or even chicken and fish.
» Printer-friendly version - Baked Beans with Orchard Apples
Orchard apples are everywhere this time of year. If you can’t pick your own, buy them at farm stands. Even supermarkets like to bring in locally grown varieties. Sweet or tart, the choice is up to you for this recipe.
» Printer-friendly version - Baked Potato Salad in Roasted Skins
The seasonings in this baked-stuffed potato recipe are similar to what you might incorporate into a cold potato salad. - Buttermilk Ranch Mashed Potatoes
This mashed potato recipe will be a huge hit at your holiday dinner table. The green onion garnish adds to the appearance and the flavor.
» Printer-friendly version - Creamy Cranberry Brown Rice with Toasted Hazelnuts
Adding to the fall festivities, make this rice which is brightened with shining dried cranberries that glisten like a shimmering red leaf.
» Printer-friendly version - Creamy Kraut with Fresh Chives
Creamy kraut is great on crackers as an appetizer as well as a side dish. - Easy Cheesy Smashed Potatoes with Salami
Salami adds the main seasoning in these potatoes; so taste before sprinkling with any more salt or pepper.
» Printer-friendly version - Grilled Vegetables with Basil
Cooking these summer veggies on the grill gives them a gentle smoky flavor. - Individual Broccoli Casseroles
Use a thermometer to test the individual casseroles by inserting the thermometer into the center. It should read 160 degrees and the casseroles will be puffy when ready. - Maple Asparagus-Potato Medley with Cranberry-Walnut
Every minute you can save in meal preparations is welcome. This is one of those recipes that provide your vegetable and starch all in one. - Onion-Sage Pudding
Draw your magic wand over this recipe. There isn’t much else you have to do, because as it bakes, it “spells” itself into a tantalizing caramelized dish that not only surprises with its looks, but also with its unusual flavor. - Pancetta with Farm Market Green Beans
To make green beans look bright and emerald-like, plunge them into a bowl of ice cubes and water right after cooking. Then immediately take them out so that they are still warm enough to serve.
» Printer-friendly version - Pear and Sage Focaccia Bread with Hazelnuts
Traditional holiday ingredients - pear, sage, and even the Gorgonzola cheese - are great accompaniments to a turkey dinner. And here we’ve put them all into one delicious flatbread.
» Printer-friendly version - Pumpkin and Gorgonzola Risotto
The thick skin of a pumpkin plays a trick about what’s inside. A Jack-o-Lantern is a fun Halloween icon, but once you open up a pumpkin, the meat is the treat—as respectable as the contents of any autumn squash.
» Printer-friendly version - Puree of White Beans and Summer Rosemary
This recipe can be used to serve as a puree over garlic-infused crispy bread. But it may also be served without the bread, simply as a side to a poultry dish. - Roasted Brussels Sprouts and Chestnuts
We assembled a flavorful blend of ingredients with a little cheese and breadcrumbs on top to pull it all together.
» Printer-friendly version - Sauted Radishes Over Asparagus
Radishes add so many culinary opportunities for flavor, texture, and even crunch. They’re great with Oriental stir-frys, Italian salads, and even for breakfast in an omelet. Just don’t overcook the radish - as it really only takes a flash in the pan to get toasty.
» Printer-friendly version - Red-and-Green Stuffin’ Muffins
These muffins can be made ahead and just warmed when ready to serve. While they aren’t low in fat, they are in portioned sizes. So you won’t be tempted to eat more than one or overdo it on the servings when passing stuffing around family-style.
» Printer-friendly version - Stuffing for Biscuits Not the Bird
Try something different for the holiday meal and include a little flavor in your usual flaky dinner biscuits.
» Printer-friendly version - Stovetop Cauliflower Casserole
Although this goes under the broiler just for two minutes to brown the top, the rest of the cooking process takes place in one great non-stick pan over the stovetop. - Wok-Cooked Broccoli Rabe
You can add this preparation to soba noodles, or use as a side to Oriental pork.
