Side Dish
4106 recipes found
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This Fresh Twist on Classic Potato Salad Will Steal the Show at Your Next Cookout
This green goddess potato salad is packed with fresh herbs and coated in a creamy, tangy dressing, making it a vibrant side dish for any meal.
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The Lemony Couscous Salad I Make on Repeat All Summer
This lemon and thyme couscous salad is bright, make-ahead friendly, almost endlessly adaptable, and great for cookouts or weeknight dinners.
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The Smoky Grilled Vegetable You’ve Been Missing
Toss garlic scapes with olive oil, salt, and pepper, then char them on a hot grill.
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My Favorite Salad to Use Up Summer Tomatoes (and It’s Not Caprese)
Juicy tomatoes, tangy raw tomatillos, and creamy burrata team up in this bright, summery salad with a punchy white balsamic dressing. It comes together easily with a few simple prep tricks.
Marinated Green Beans
This snappy, tangy and super easy recipe for Italian marinated beans makes a perfect side dish, salad or addition to an appetizer spread. The green beans are cooked briefly in salty boiling water just to turn them bright green, then tossed with olive oil, red wine vinegar, grated garlic and fresh herbs and left to marinate. Gently cooking the beans and marinating them while they are still warm allows them to soak up more flavor from the dressing. They are delicious served cold or at room temperature, and you can add a little kick to them with crushed red pepper, if you like. Green beans are available year round, which means this side dish is ready to become a staple in your kitchen.
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A Grilled Vegetable Board That’s Bold, Beautiful, and Built to Share
This epic grilled vegetable board brings out the best in summer produce with smart techniques, bold flavors, and a vibrant lemon-herb vinaigrette. It's customizable and perfect for entertaining.
White Bean, Feta and Quick-Pickled Celery Salad
Pickling celery for just fifteen minutes is a game changer: The acid tames its grassy notes, brings out savoriness and transforms its texture from simply crunchy to crisp-tender. Here, celery is quickly pickled with red onion to create a sweet-and-sour foundation for this hearty cannellini bean salad. The cumin seeds are optional, but they add a deeply earthy and aromatic edge to the pickles; feel free to substitute or experiment with other whole spices such as caraway, coriander, fennel or star anise. Creamy and salty feta balances the sharpness of the pickles. This is a great no-cook dish for easy weeknight eating, but it also improves with age, so can be made ahead for potlucks, picnics or other gatherings.
Sizzled Scallion Rice With Sardines
This sardine rice recipe unites some likely kitchen inhabitants, such as onions, garlic and leftover rice, to make a quick, allium-perfumed weeknight dinner. Since fat is an excellent courier for flavor, giving the olive oil time with the aromatics and sardines ensures a satisfying amount of each ingredient's fragrance and flavor throughout the rice. Is it fried rice? Technically, yes, but the taste drifts toward the Caribbean. The dish stands alone, as any seafood fried rice can, but would also welcome a soft-boiled egg on top, if you’re up for getting another pot involved.
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Grilling Steak? This Bold Summer Side Dish Is the Perfect Match
A bold marriage of sweet, sour, and bitter defines this grilled radicchio side dish. Charred and wilted, the radicchio is brought back to life by a vivid sweet-and-sour cherry sauce, making it the perfect pairing for a sizzling, fatty grilled steak.
Shami Kebab (Crispy Beef and Chickpea Patties)
Widely considered the Rolls-Royce of Desi kebabs, shami kebabs have a silky smooth, almost creamy texture, with a thin outer shell that forms at the time of frying, giving the kebabs structure. The key to achieving the crisp exterior and creamy interior is cooking well-marbled chunks of beef with spices and chana dal until tender, then running the mix through a food processor. This paste-like mixture is used to form round patties, slightly smaller than hockey pucks. You can dip them in egg and shallow-fry right away, or freeze them, uncooked, to enjoy later. Like samosas, they freeze well, so are often found side by side at tea time, quickly fried up as a snack for unexpected guests. They also make for excellent sides at lunch or dinner, especially on special occasions. Sandwich a leftover kebab or two in a potato roll, add ketchup and a fried egg for bun kebab, the ubiquitous Pakistani street food.
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The 5-Ingredient Summer Squash Recipe I Make Every Year
Stewed summer squash is a seasonal staple, with chunks of fresh, tender zucchini and yellow squash gently cooked in olive oil until they're plump and juicy throughout. It's delicious straight from the pot, and even better once cooled to room temp or chilled.
Easy Chickpea Salad
A bright zesty salad with crisp cucumbers and tender chickpeas inspired by the Levant, where chickpeas have been cultivated for millennia. Ready in a flash, this salad combines lemon and fresh aromatic herbs with a crunch and flavor that improves over time in the refrigerator, making it a great salad to bring to a picnic or potluck. Serve with warm pita bread, or spoon over rice. Instead of discarding the chickpea liquid (aquafaba), try making homemade vegan mayonnaise or even meringues. Leftovers keep beautifully for up to a week, and try this: mix in a touch of that homemade mayo for a delicious chickpea salad sandwich the next day.
Herby Pearl Couscous and Sugar Snap Pea Salad
The earthy and tangy flavors of tabbouleh serve as the loose inspiration for this lemony and herbaceous salad. Fresh parsley and mint are bright and grassy, offering a lovely textural contrast to the silky pearl couscous; dried mint adds depth. Juicy and sweet sugar snap peas supply a fresh crunch, with just a rough chop needed to release the inner peas. Allspice brings a moment of intrigue, both warm and complex, but you could substitute with cinnamon, nutmeg, cloves or a little of each. This salad can be prepared up to several hours in advance (kept at room temperature); the flavors will meld and improve over time.
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This 5-Ingredient Summer Salad Is as Simple as It Gets
Here, we make an incredibly delicious summer squash salad with fennel and dill that is way more than the sum of its parts.
Mujadara (Lentils and Rice With Fried Onions)
Comforting, nourishing and budget-friendly, mujadara (which has a variety of spellings) is a humble lentil and rice dish beloved across Levantine cuisines. This version uses rice, but it can also be prepared with bulgur. Either way, deeply browned onions are the star and foundation of the dish, so make sure to cook them until they are a rich golden brown. Be sure to save the cooking water from the lentils, as it provides a flavorful broth to cook the rice. This version of mujadara is spiced with cumin, but feel free to add other spices, such as coriander. The crunchy fried-onion topping is optional, but highly recommended for a joyful party of flavors and textures. Serve mujadara with a side of plain yogurt and a simple green salad, cucumber and tomato salad, fattoush salad or fresh herbs like mint.
Herbed Cucumber-Yogurt Salad
A cucumber salad dressed with tart yogurt and lots of chopped dill and mint makes a cooling, pleasantly refreshing saucy accompaniment to grilled meat. This is a handy brightly flavored salad to make all summer long, and so simple.
Tomato-Feta Salad
Cherry tomatoes make a colorful zesty salad that’s good on its own or very welcome as a picnic side dish. They are halved and tossed with a garlicky vinaigrette, roughly chopped olives, cilantro and parsley and a shower of crumbled feta, an ideal accompaniment to grilled meats.
Roasted Cauliflower Caesar
For this more robust take on Caesar salad, you start by cutting thick slabs of cauliflower before breaking them into smaller pieces and roasting, which ensures maximum caramelized edges while using every part of the vegetable. The florets, stems and even the leafy bits roast together with capers, creating a mix of textures in the dish. The crispy capers and golden cauliflower harbor a punchy, Caesar-inspired dressing made with Parmesan, mayonnaise, anchovies, garlic and Dijon. This dish is delicious warm, but also can work as a cold salad the next day.
Tuna Pasta Salad
A pasta for tuna salad lovers, this recipe combines elements of a classic deli-style tuna salad with pasta, peas and fresh green herbs. It makes for a hearty picnic side dish or lunch, and keeps well in the refrigerator for several days, making it ideal for start-of-the-week meal prep. Chopped celery and red onion add crunch and color, and the tangy Greek yogurt dressing, flavored with lemon juice, mustard and garlic, comes together right in the serving bowl. Any small pasta shape works well here; just be sure to run the cooked pasta under cold water to cool it down before tossing with the dressing.
Crusty Dinner Rolls
These hearty, lightly fermented rolls, made fresh every Tuesday to Saturday at Eulalie restaurant in New York City, are a joy to bake, and surprisingly easy. The chef Chip Smith starts the dough at 10 a.m. and bakes them by 5 p.m. to serve at dinner. All you need are a few brief moments of active work, plus time for the dough to rise three times for soft interiors — aided by the addition of cake flour — and a wonderful crust that blisters like a good baguette.
Spiced, Dry-Brined Mushrooms
Dry brining is a technique typically used to tenderize and flavor meat by harnessing two simple but powerful culinary tools: salt and time. This vegan recipe applies the process to mushrooms, along with a fragrant spice blend and olive oil to aid in flavor, color and texture. Just thirty passive minutes can produce a meaningful metamorphosis for these mushrooms, releasing excess moisture and allowing the mushrooms to brown deeply. Once pulled from the oven, the mushrooms can be stuffed into a roti with pickled onions and cucumbers, served on a mezze platter next to muhammara and hummus, or enjoyed however you please! Oyster mushrooms are a fantastic choice, but maitake, baby bella, portobello or a blend of each will work well, too.
Miso-Parmesan Asparagus
Asparagus can be a tricky vegetable to get just right, but this recipe cracks the code for tender, flavorful spears every time. The delicate tips cook much faster than the thicker stalks, often leading to an unfortunate contrast, with mushy tops and undercooked stems. This is where slicing on a steep diagonal helps: Not only does this make the spears look wonderfully dramatic on the plate, but it also ensures more even cooking and creates more surface area to soak up flavor. A quick sear in a hot pan brings out the natural sweetness of asparagus, while garlic, black pepper and a miso-butter glaze add richness and depth. A final sprinkle of Parmesan melts into the warm asparagus, making it just salty and savory enough.
Charred Asparagus Lettuce Cups
This nearly effortless salad is full of flavor and makes for a striking table centerpiece. A creamy, tangy yogurt and sour cream dressing is studded with fragrant basil, chives and dried mint, then spooned into crisp, fresh lettuce cups. Parmesan brings a rich umami depth to the dressing, while a scattering of Urfa chile flakes add a smoky finish. Equally stunning as a snackable appetizer, handy enough to be scooped up without a plate, or a light, elegant starter to be consumed with a fork and knife, this dish is ideal for entertaining, as it’s quick to assemble and guaranteed to impress.
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The Retro Strawberry Dish That's a Staple at My Potlucks
Delightfully salty-sweet, creamy, and crunchy, strawberry pretzel salad is a staple at picnics, potlucks, and holiday celebrations.