Best Side Dish Recipes | Gourmet Side Dish Recipes
Best Side Dish Recipes | Gourmet Side Dish Recipes
Roasted vegetables are one of my favorite quick weeknight side dishes. This Garlicky Roasted Broccoli recipe takes just a few minutes to throw into the oven and it emerges toasty around the edges and garlicky and a little spicy, if you like

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The Hasselback potato is the most impressive spud to ever call itself a side dish. It's like having all of your potato dreams come true at once: these potatoes have the crispy edges of your favorite French fries, but with middles as creamy as mashed potatoes

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This recipe for stuffed acorn squash is as simple as it gets: breadcrumbs for texture, greens for some freshness and Parmigiano-Reggiano for a true Italian touch. It's the perfect farewell dish to winter

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This Winter Root Vegetable Puree has so much flavor from the vegetables themselves. In fact, this is a great low-calorie way to enjoy what your brain thinks is mashed potatoes. It totally satisfies the urge for that starch side dish

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In this recipe, the sprouts are par-boiled then sautéed until blistered, browned and slightly crunchy. The savory butter and garlic mellows the sprouts' bitterness, and the citrus adds a tangy, bright touch. It's a breeze to make

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  • This scalloped potatoes recipe is definitely a recipe worth keeping in your arsenal, especially for those for nights when you deserve an extra special treat. These are scrumptious served warm from the oven but I think they get even better as they cool

  • In this dish, a French bistro favorite, leeks are browned and braised in broth that adds a uniquely rich flavor to the dish. Dressed with a simple vinaigrette made from the broth and enhanced with lemon zest, parsley and garlic, this dish is delicious

  • The Pan-Seared Butternut Squash squares with their caramelized edges, gets a drizzle of balsamic vinaigrette to play off the inherent sweetness. Shards of Parmigiano-Reggiano, thin enough for silhouettes, promise the salty bite that balances off this recipe

  • Kimchi pancakes, or kimchijeon, are crispy, a bit chewy, and full of the umami goodness of Korean-style fermented cabbage. This recipe works especially well with older kimchi that is tangy and full of bold flavor

  • Quinoa has gone from a health store specialty to a mainstream side dish option, its high protein and delicate texture have made it a popular substitute for starchier pasta and rice. Here's how to cook great quinoa that is delicate and perfectly fluffy

  • Try these crispy sweet potato gems as an appetizer or a side dish with your meal. Instead of serving them with applesauce and sour cream, try garnishing with a dollop of your favorite cranberry sauce and a dab of sour cream

  • The brown sugar and butter are here in the recipe that follows, but slicing sweet potatoes and cooking them with onions and olive oil in cartoccio -- that is, in a tinfoil pouch -- gives them a whole new lease on life

  • Roasted vegetables pair nicely with lots of main courses and make an easy meal when tossed with a salad, grain or pasta. This primer on roasting vegetables is well worth referring back to the next time you want to throw some veggies in the oven

  • Because this recipe calls for cooked, warm millet, it's best to time pulling the roasted vegetables out of the oven with the just-cooked millet. However, you can always make the millet ahead of time and give it a quick reheat on the stovetop

  • Millet is an ancient seed, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world's population. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten free

  • Pasta salad is a particular favorite of mine, and this version -- with smoked gouda, roasted red peppers, and artichoke hearts -- is rich, creamy, and one of the best I've made yet. Not only is this salad easy, but it is jam-packed with flavor

  • I think this Fruit and Nut Tabouli Salad recipe will appeal to many of you. It's quick, only requires some minor chopping, and is pretty enough to make you feel like you've created something great -- all in under a half an hour

  • This salad is a great way to put a new spin on asparagus. You'll be surprised by the taste of it raw; it's so fresh and crunchy. A simple vinaigrette is all you need to make the asparagus shine like it should. Try it as an appetizer or side dish

  • Is there nothing more comforting and delicious than mashed potatoes? This warm, creamy, dairy-laden starch might be more of an indulgence than everyday fare these days, so I say go all out and do it right

  • Sweet potato fries are a great alternative to regular potato fries because they are packed with vitamins and minerals. Use garnet yams for this dish. They are sliced thickly and are coated with a lively herb and spice olive oil mixture

  • By all means, play with the recipe. Butternut squash also loves sage. Just season squash with salt and pepper and add a handful of fresh chopped sage in the last few minutes of the cooking time. Or try fresh chopped rosemary or thyme

  • Mushy peas are a traditional British side dish. My version of mushy peas may or may not be 'proper,' but they are delicious. Bright, vibrant green with just a hint of mint, they're great with fish or chicken

  • Romanesco can be served raw, lightly cooked, or cooked through. I usually saute it slowly with garlic and lemon zest, and punctuate with red pepper flakes for zing as in this Romanesco alla Diavola recipe

  • This polenta recipe can be accompanied by any number of ragus, vegetables or meats. It's the perfect substitute for pasta

  • Homemade applesauce is infinitely better than bottled. With no additives or preservatives, it's healthier too. Here's how I make homemade apple sauce

  • In this Fried Zucchini Flowers with Parmigiano and Thyme recipe, I use a combination of grated Parmigiano and herbs. But not so much that it overpowers the subtlety of the flower

  • This Zucchini Ribbons recipe is a really quick saute that requires very little effort to deliver a dish with restaurant-quality good looks and a lovely flavor and texture

  • In this recipe I use almonds rather than pine nuts and add fresh marjoram, one of my favorite summer herbs. Fresh green beans are delicious on their own, but this takes them to the next level

  • I created this recipe for Roasted Kabocha Squash with Orange-Honey Glaze and can't stop making it. Roasting the Kabocha squash renders it irresistibly tender, while the sweet and spicy orange-honey glaze enhances its inherent sugary goodness

  • A mixture of dried bread cubes, buttery sauteed onion and garlic, chopped fresh herbs, egg, and milk is securely wrapped up as a plump sausage shape. The result is a side dish that makes a perfect companion to any dish that features a wonderful, rich sauce

  • Whatever the combination, I encourage you to give this Three-Colored Vegetable Loaf recipe a try for your next dinner party, or just for a family meal when you have a little extra prep time. Make it a classic in your own kitchen repertoire

  • This delicious rustic recipe makes a great vegetarian dinner or a pretty side dish. It also happens to be simple to put together: Yellow squash is layered in a jumble with sliced red potato and goat cheese. No cream is needed at all

  • This Roasted Brussels Sprouts and Winter Squash recipe is a great side dish in the cooler months. The firm, slightly brown Brussels sprouts mingle nicely with the creamy, bright orange squash pieces

  • I typically pair Brussels Sprouts with Pecorino and Thyme recipe with a roast Leg of Lamb, and a wintry rigatoni pasta with beef and parsnip

  • We've tested and developed many mashed potato recipes, discovering a few tips to getting the classic fluffy result without the aid of tons of butter and full-fat milk

  • Gravy goes on nearly everything on my plate at Thanksgiving dinner. The most important thing about gravy is that it be lump-free. The secret to lump-free gravy? What do you do if lumps form anyway?

  • Potatoes Lyonnaise -- a thick cake of potato shreds with a layer of caramelized onion in the middle -- makes a terrific side dish for roasted meat or poultry.

  • It's not as easy as you might think to prepare potatoes that make you feel good. But with a little insight into the different potato varieties and preparation techniques suited to the starchy tuber, you can make dishes that consistently satisfy. Here's your potato guide plus two wonderful potato recipes

  • I am boring when it comes to preparing artichokes. I usually eat them either steamed with a bit of lemon rind and some peppercorns or grilled. Recently, I decided to mix it up and fry them

  • Spaghetti squash is a daunting vegetable, but this recipe makes it remarkably easy. It's great as a side dish, to be paired with a meat or a pasta. And because it's gluten-free, it's a nice addition to a party spread

  • Here's a braised broccoli with olive oil and garlic, sweet and meltingly tender. A touch of crunchy lemon-spiked breadcrumbs adds texture

  • A baked potato may never be the most dazzling dish on your dinner table. But pair it with the right sauce, and it doesn't have to be

  • Herbs are the chief reason I garden, and I'm always looking for ways to gather their crisp, welcome fragrance into my kitchen. Here's one simple potato salad recipe that takes full advantage of herbs: tender, creamy potatoes tossed with a lemony dressing, fresh spinach, and handfuls of parsley and dill

  • Give this naturally sweet side-dish a unique flavor kick with a dose of fresh parsley and ground nutmeg

  • Cauliflower will probably never be as beloved as the carrot or highly esteemed as the tomato. But with a little kitchen creativity as in these two cauliflower recipes and the willingness to try, we can embrace cauliflower just as it is

  • Asparagus of any size is low in calories and high in antioxidants and folic acid, a nutrient that helps prevent birth defects. The following Orange Sesame Roasted Asparagus Salad recipe adds an Asian-style sesame oil dressing to highlight the light, fresh taste of this spring vegetable

  • I know we're truly into springtime when farmers' market stands are piled high with beautiful bunches of asparagus. Those bright-green, tender-crisp stalks are a perfect taste of the season, so fresh and vivid

  • We celebrate this seasonal treat by serving Asparagus with rich sauces that complement its flavor, such as the sweet, tart, and spicy mixture of orange juice, mustard, and cream I share here.

  • Asparagus is equally delicious steamed, boiled, grilled or roasted. I often serve this warm as a first course or as a side dish along with a simple grilled entree. You can double the recipe and served it chilled or at room temperature. This is a standby recipe that I hope you will use again and again. Check out the many possibilities below.

  • Because long slow cooking improves the texture and flavor of most dark leafy greens (spinach being a notable exception), the vegetables are a fine addition to risotto. Start by cooking a flavor base of pancetta, garlic and Swiss chard. Add Arborio rice and finish with a flavorful hard cheese

  • It doesn't quite feel like spring is officially here until asparagus has been spotted. I saw several bunches for sale this past week and am looking forward to eating as much asparagus as I can until its brief season is over. If you're new to asparagus, here are the best ways to pick, clean, and cook it.

  • Baby artichokes are delicious in many dishes ranging from risotto and pasta to salads and soups. Paired with Italian farro or emmer, as in this Farro with Baby Artichokes, Mushrooms and Peas, baby artichokes are exceptionally stylish

  • A fresh mix of springtime ingredients, this nutritious side dish blends broccolini, asparagus and sugar snap peas with the bright flavors of ginger and orange zest. Broccolini is a cross between broccoli and kai-lan, a Chinese broccoli. It's milder than regular broccoli, and the long, thin, soft stems are completely edible

  • Swiss chard is the perfect fast side dish for dinner or lunch, and it goes with everything -- beef, pork, lamb, poultry and fish. You can even shred it into soups and stews

  • I especially like to cook mixed mushrooms this way, and share one of my favorite recipes for them here. But the method also works well for other vegetables cut into uniform, small, quick-cooking pieces, such as bell peppers, zucchini, and onions, as well as thinly sliced carrots, broccoli florets, or whole snow peas, cooked individually or as a medley

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  • This easy New Year's side dish is quick to put together. It can even be made with leftover rice and beans. The vegetables are cooked in the rendered bacon fat, and then the rice and beans are tossed in. Before serving, add scallions and the reserved bacon

  • A great seasonal side dish for the holidays is a vegetable recipe that tastes of the season but also embraces the themes of the holidays. The dish: salsify frittelle

  • Stuffed squash is a dish that will work for just about any winter squash. For this Stuffed Roast Squash recipe, I use a mix of barley, sausage, mushrooms, onions, and mozzarella seasoned with thyme and a pinch of cinnamon for the filling

  • Mac and cheese can be a true comfort on a gloomy day, and our healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables

  • A medley of new vegetables and herbs makes a lovely topping for heartier polenta, and you can serve it as a vegetarian (and gluten-free!) main dish, or as a side dish for a larger meal. In the recipe I've stuck to fairly accessible vegetables

  • This Sesame Green Beans recipe takes the place of Asian-style noodles and does it well, with a crisp texture and a creamy dressing. I like to serve this recipe with lamb. It also makes a lovely salad for lunch along with grilled shrimp or chicken

  • I was first introduced to this simple, yet tasty, dish as a young girl in a Cantonese restaurant. I remember the flavor enhancers of the plain fried rice. Through the years, I have reinterpreted this dish for many a quick night supper

  • This recipe is inspired by the Greek-style beans I used to eat at my favorite Greek restaurant. The wine brings out summery flavors in this warm dish, and they turn out soft but not mushy, firm but not crunchy

  • Though red and yellow vegetables are most associated with health-promoting carotenoid pigments, green beans also belong to those ranks

  • So what's a girl to do with five russet potatoes sitting on the counter? Cut them into thick wedges and slather them with barbecue sauce? Why not

  • Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the corn. Here they partner in a delicious quiche-like pie

  • One of summer's culinary high points is enjoying corn on the cob so you can enjoy its garden-fresh sweetness. This recipe, grilled in the husk with chili butter, enhances the smoky-sweet corn flavor

  • If you've avoided cooking beans at home because you've heard that they are troublesome, finicky or complicated, it's time to think again. Cooking beans is no more bother than filling a pot of water and letting it simmer

  • I have made these healthy fruity quinoa stuffed peppers several times now, experimenting with different ingredients, and this version is the winner. Nutrient-rich colored bell peppers are the vessel for a flavorful and textured quinoa stuffing

  • If it's winter, I must be cooking broccoflower. I've sauteed, roasted, stir-fried and quick-braised broccoflower, but it's very cold here today and I thought the following Broccoflower, Carrot and Leek Ragout recipe would be satisfying

  • This Parsnips with Horseradish and Chives recipe works next to a turkey or with poultry or braised meet for weekday meals. It beautifully captures the flavors of autumn

  • Making a great pumpkin risotto is one trick whose secrets I can reveal. It starts by selecting the right pumpkin

  • With the holidays coming up, the search is on for new twists on the standard dinner elements. One place to make an impression is the side dishes, and this cornbread stuffing is no exception

  • The deep orange color of sweet potatoes is a calling card for its stash of antioxidants called carotenoids--the major one being beta-carotene, which can be turned into vitamin A in your body

  • You don't have to live near a large Latino community to experience Mexican grilled corn; it's easy to make at home which you simply must do before the end of corn season

  • Here are a few tips for cooking vegetables in a grill basket

  • Here are my foolproof steps for preparing and trimming artichokes, plus 4 easy ways to cook them

  • I have endless ways to enjoy fava beans, but this recipe is definitely worth the prep time. It has a distinctive medley of flavors and textures -- sweet, creamy, salty and crispy

  • For the purpose of making Mexican-inspired meals extra easy, I'd like to focus here on the rice -- especially one of the easiest, most reliable ways to cook that staple today, with a rice cooker

  • Asparagus can be blanched, grilled or steamed, and served simply with a drizzle of extra virgin olive oil. But this citrus-walnut pesto adds a delicious zing

  • So many delicious sandwiches, from shredded barbecue meats to grilled sausage to fish tacos, all but beg for a good slaw to go alongside. Here's one of the simplest yet most colorful slaws I know how to make

  • Making a good quiche is neither difficult nor labor intensive, and don't let anyone tell you otherwise. Stick to a basic ratio of eggs to milk and you can't go wrong. If ever in doubt, cheese will cover a multitude of sins

  • I was recently overcome with the need to create the perfect french fry. Much research was done, many potatoes were chopped, and thousands (millions!) of fries were eaten in perfecting the following Beer-Battered Cajun French Fries Recipe

  • Beets go well with so many flavors. I especially love this Brown Sugar-Glazed Beets recipe, lightly sweetened with orange juice and brown sugar

  • Layers of potatoes are flavored with a sweet onion saute and crowned with a garlic cheese topping that crisps up as it finishes baking

  • Some of our favorite cool-weather side dishes are comforting vegetable casseroles like good old scalloped potatoes. Our version saves about 160 calories and 12 grams of saturated fat

  • This Poutine (pronounced 'pou-teen') recipe -- fries topped with gravy and cheese curds -- is a French-Canadian classic

  • Potatoes are the 'right' kind of carbs: The nutrient-rich kind, with lots of fiber, plenty of antioxidant vitamin C and loads of potassium for healthy blood pressure. Keep the skins on for even more phytonutrients. Chives, the smallest member of the onion family, bump up the antioxidants and provide cancer-fighting vitamins A, C and K

  • For those who love to cook, the memory of a dish once savored can linger for a long time. Back in the 1990s, I fell in love in a small Paris bistro with both the taste and the look of some creamy, basil-scented mashed potatoes, and now years later have come up with a close facsimile of the French original

  • Sweet potatoes are one of those delightful foods that are nutritious as well as enticing.

  • When it comes to artichokes, don't be deterred by those prickly outer leaves or that gag-inducing inner choke. Their sweet and tender hearts are a prize worth the effort. Artichoke hearts can be braised, steamed, roasted or grilled. Artichoke hearts are fantastic simply drizzled with olive oil and a little salt, but they can also make a lovely side dish as in the following two recipes

  • Grilling brings out the natural sweetness in carrots, making a kid-favorite veggie even more appealing. They're so tasty (and healthy) that they're the ideal family side

  • I recently served this colorful vegetable melange alongside lemon-herb grilled chicken with a crowd-pleasing result. If you want to make this a vegetarian meal, try serving it with simple boiled or oven-baked baby potatoes seasoned with olive oil and fresh herbs such as dill or tarragon. It is also good with cooked lentils and red peppers

  • Barigoule is a dish of artichoke hearts stewed in white wine from the Provence region of France. It's light and tangy, perfect for spooning over a bowl of pasta or even just piling on a piece of toast for a mid-day meal

  • Radishes were first grown thousands of years ago in ancient China, Egypt and Greece. This spicy, colorful vegetable soon conquered the world, becoming beloved in many cultures from Japan to France. Radishes were so highly regarded in ancient Greece that gold replicas were made of them. Today, research indicates that radishes may have cancer-fighting potential against rectal and colon cancer

  • At this time of year, I'm mad for Brussels sprouts. Brussels sprouts stay delicious and fresh through the winter, and their vibrant color is welcome during the cold months when it seems that there are no green vegetables left. I love the easy recipe that follows for Lemon-Marinated Brussels Sprouts With Parsley and Shallots; and Hashed Brussels Sprouts with Hazelnuts and Fried Capers

  • Vegetable side dishes can sometimes be challenging to cook. A side dish should not overshadow the main course or be too bland. On the other hand, you want the dish to complement whatever you are serving as the entree and also to stand on its own. This tasty, colorful vegetable medley is a lot like the 'little black dress' of side dishes -- it can be served with just about anything

  • Broccoli rabe, like all Brassicas, has cancer-preventing potential due to substances called glucosinolates that serve as a natural defense system to protect the tender buds from pests. Glucosinolates are converted in the body into bioactive compounds called sulforaphanes. Studies suggest that they may protect against cancers. Broccoli rabe also contains ...

  • For a twist on traditional peas and carrots, try this heart-healthy version with edamame. Also known as green sweet soybeans, edamame are rich in soy protein, which can help lower cholesterol. An added bonus: Eating more vegetables is one of the DASH (Dietary Approaches to Stop Hypertension) steps for lowering high blood pressure

  • Swiss chard may not be as appreciated as spinach, which is a shame. Here's a recipe sure to spice up any menu. Serve this Stir-Fried Swiss Chard with Pine Nuts and Balsamic Butter as a side dish to simple grilled or roasted meats, chicken or fish, or serve it as a main course vegetarian dish on top of soft polenta, a grain pilaf or pasta