Side Dish
4106 recipes found
Roasted Potato Salad With Lemon and Feta
Roasting the potatoes rather than boiling them gives this potato salad great texture and deep caramelized flavor. Potatoes are a great canvas for all sorts of flavors; this salad pairs them with creamy feta, briny olives, punchy pepperoncini, juicy tomatoes and lots of herbs for a bright twist on a classic picnic side. Take care not to season the potatoes too heavily with salt, as the feta and olives will add lots on their own.
Snap Pea Salad With Walnuts and Parmesan
For an especially bright snap pea salad, skip the oil and coat blanched snap peas with punchy mustard and lemon juice. Toasted walnuts and shavings of Parmesan add richness and crunch, while a shower of fresh mint adds freshness. This salad is great right when you make it but can also be made ahead and eaten cold from the fridge. How’s that for bright and breezy cooking?
Fried Green Tomatoes
Tangy and bold in flavor, this not-so-traditional twist on classic fried green tomatoes sandwiches slices around Southern-style pimento cheese. They’re then dredged in a perfectly seasoned breading and fried until the outside is crisp and crunchy and the inside is creamy with a slight kick. Round it all out with some ranch dressing for dipping, and this update to the old-fashioned favorite is sure to become your new obsession.
Crispy Coconut, Asparagus and Green Bean Salad
This sweet and salty salad celebrates the best of spring, starting with a base of asparagus and green beans. The crispy coconut almond topping is loosely inspired by serundeng, an Indonesian spiced coconut condiment, which adds texture to the salad. You can grill the beans and asparagus to add a smoky flavor to the dish, or swap out the asparagus for runner beans, broccolini or any spring vegetable. All the individual salad elements can be made in advance, but you’ll want to assemble just before serving for the best results.
Coconut Bake
Many of the derivatives of coconut – coconut oil, coconut milk and shredded coconut – are used in the making of this mildly sweet, surprisingly moist bread, which is very popular in Trinidad and Tobago. This family recipe uses both baking powder and yeast, as it adds extra lightness to the bake, which has a tender yet textured crumb. The complex flavor stems from the inclusion of ground ginger, nutmeg and, of course, the namesake ingredient. Coconut bake can be used in myriad meal applications — as an accompaniment to soups and stews, as a substitute for sliced bread for sandwiches or with saltfish buljol — but has enough range and depth to be enjoyed on its own.
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Italian-American Pasta Salad
For a stellar pasta salad, skip the vinaigrette and opt for punchy, briny ingredients like capers and olives.
Farro
Farro is a catchall for three wheat species and can come with the bran attached (whole farro) or with some removed (semi-pearled) or fully removed (pearled farro). This method works for all three options. You can skip precise water-to-grain ratios and cook farro like pasta in a pot of salted, boiling water. Cook it until it’s al dente, drain, then add to soups, salads, grain bowls and so much more for nutty flavor and a chewy bite.
Mushroom Piccata
A brilliant combination of fat (butter), acidity (lemon) and salt (capers), tangy piccata sauce makes an excellent dressing for meaty, earthy mushrooms. Piccata refers to the Italian American dish of thinly sliced meat (typically veal or chicken) that’s dredged in flour, browned and served in a sauce of lemon, butter and capers. Though this dish would be delicious with just one type of mushroom, selecting a mix provides a broader range of textures and flavors. Grill them for smoky notes, or simply roast them in the oven for ease on a weeknight. The bright, piquant piccata pan sauce comes together quickly while the mushrooms cook. Leftovers turn into a fantastic salad the next day; simply chop the mushrooms and toss with leafy greens and more olive oil.
Thai-Style Crunchy Vegetable Salad
Inspired by Thai green papaya salad, this vibrant dish boasts a colorful medley of thinly sliced raw veggies; they’re electrified by a lime-and-fish sauce vinaigrette. This recipe builds upon a base of fresh asparagus, which is supercrisp, with a sweet, mildly grassy flavor, and cherry tomatoes. You can combine them with any mix of vegetables that are on hand: Radishes, cucumbers, carrots, snap peas, cabbage and yellow bell peppers are all great additions, each bringing their unique flavor and texture to the party. The just-tossed salad is bright and crunchy, but if you happen to wind up with leftovers, let the vegetables marinate in the dressing overnight and they transform into a pickled side dish that’s delightful in sandwiches or with grilled steak.
Stir-Fried Lotus Root
Lotus root has a subtle flavor — mildly sweet, and vaguely reminiscent of fresh corn — but its striking appearance and singular texture distinguish it, with a crunch that is snappier than an undercooked potato but not quite as assertive as jicama. This speedy stir-fry adapted from M Shanghai, a Shanghainese restaurant in Brooklyn, celebrates the root vegetable and its unique texture. May Liu, the restaurant’s owner, wanted lotus root on the menu because it’s a traditional Shanghainese dish. “It’s light, it’s tasty, it’s delicious, it’s unusual. It’s not a dish you can find at every Chinese restaurant,” she said. Simply seasoned with salt, mushroom seasoning and just enough sugar to render its components glossy, the flavor of this dish is subdued, allowing the quiet lotus root to dominate. The ingredients, like mildly spicy bullhorn peppers (sometimes labeled as green long hot peppers), can be found in Asian markets.
Oven Beans
The best way to cook dried beans? In the oven. The even heat keeps the water at a steady bare simmer, which results in beans that are tender all the way through — no hard spots or broken mushy bits — with almost no effort. Because the heat is dry, it also concentrates the inherent flavor of the beans and anything else thrown into the pot. You can simply simmer soaked beans in salted water or you can add aromatic ingredients, such as the garlic and dried chiles. Onion is also nice, and bacon and other cured pork products bring richness.
Citrus-Glazed Turnips
A sleeper-hit vegetable side dish on a predominantly seafood-rich menu, these sweet and tangy turnips are a loud statement for this idea: At a restaurant, order the unexpected thing. Get the salmon dinner at a brick-oven pizza joint; take a chance on the oatmeal cream pie at an oyster bar. More often than not you’ll be rewarded for your transgression. This dish, birthed by Nicole Cabrera Mills, the chef de cuisine of Pêche Seafood Grill, in New Orleans, is an unassuming celebration of the underappreciated turnip, which gets a lovely lacquer of citruses, chiles and butter.
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Crispy and Flavorful Avocado Fries
Crunchy with golden brown panko on the outside and buttery within, avocado fries are a low-effort, high-reward snack that come together in less than 30 minutes.
Tahini Ramen Salad
A breeze to make on busy weeknights, this fresh, colorful ramen salad is equally tasty at room temperature or chilled — which means it’s particularly picnic-friendly. Chickpeas add creamy texture, contrasting the crisp bite of vibrant veggies. Use your favorite combination: Yellow bell peppers, cucumbers, snap peas, radishes, celery, asparagus and cabbage are all great options. You can make the salad an hour ahead and let the savory tahini-garlic sauce soak into the noodles (at room temperature); just give it a quick toss before serving so that everything is evenly coated in the luscious sauce. If chilled, pull the salad from the refrigerator 10 minutes before serving to allow the sauce to soften, then give it a nice mix.
Basmati Rice
How to cook rice to its perfect texture is an art: too much water and it’s gloppy; too little, and it’s dry and brittle. If it’s cooked for too long, it smushes together; not enough time and it’s grainy and hard. Different types of rice require different cooking methods, too. This recipe, specifically for long-grain basmati rice, boils it down to a science. The rice-to-water ratio used here is 1 cup rice to 1 1/2 cups water, but thoroughly drained rice, heat levels, cook time and resting time can all impact results. Even the size of the pot matters; you’ll want to select a small one in which the water level rises an inch above the rice level. Follow the steps exactly and cooking long-grain basmati rice is no longer an experiment but a formula.
Aloo Palak (Spicy Spinach and Potatoes)
Onion, tomatoes, ginger, garlic and layered spices make the base for this deceptively simple vegetarian main or hefty side — a preparation well-suited for the humble potato and spinach. As is typical for South Asian dishes, aloo palak packs a fiery punch. The key here is chopping the potatoes into 1-inch cubes so they cook quickly. Since spinach doesn’t take as long to cook, it’s added toward the end when the potatoes are almost done. Use frozen chopped spinach for convenience and dinner can be ready in about 30 minutes from start to finish. Serve with rice, roti or store-bought pita.
Crudités With Lemongrass-Fermented Tofu Dip
For rau củ sống chấm chao, a Vietnamese take on crudités, serve raw, seasonal veggies with a tangy, spicy, umami-rich sauce featuring chao (fermented tofu), a wondrous ingredient that’s akin to creamy, winy cheese. Fermented tofu typically punches up stir-fried greens or a bowl of porridge, but Vietnamese cooks love to let it shine as a sauce. The dynamite nước chấm chao (fermented tofu dipping sauce) could be paired with grilled goat or lamb, but it’s fantastic as a dip. For this recipe, from my cookbook “Ever-Green Vietnamese” (Ten Speed Press, 2023), choose at least three vegetables from the crudité options. The sesame seed addition isn’t standard, but adds body and richness to the sauce, uniting the ingredients. Make a double batch of sauce, if you like, so you have extra to dress grilled romaine; top it with fried shallots for a summertime salad.
Kerala-Style Vegetable Korma
A korma can be made with any combination of meats and vegetables, braised or stewed. In the Indian coastal state of Kerala, where coconuts are abundant, vegetable korma is made with desiccated fresh coconut and coconut milk. This quick, convenient version uses the same foundation — onion, tomatoes, ginger and garlic — while skipping the fresh coconut. It works just as well with whatever combination of fresh or frozen vegetables that might be handy. Cashew butter is used in place of making a paste from soaked cashews. Black mustard seeds add complex bitterness; Thai green chiles, black pepper and garam masala give it a kick. Cutting corners doesn’t quell any flavor in this recipe.
Radicchio-Anchovy Salad
Radicchio, once rarely seen (by non-Italians), is now a familiar produce staple, and many farmers’ markets also feature other red-leafed radicchio varietals, such as Treviso or Chioggia. Feel free to mix and match, but pair them with an assertive dressing: The pleasant bitter flavor of the red leaves calls out for something bracing.
Roasted Radishes
When roasted, radishes are no longer snappy and spicy but rather juicy, meaty and sweet. You’re in luck if they come with their greens attached, because they roast into delicate chips that provide great textural contrast. A drizzle of honey accentuates their sweetness, though the radishes could also be finished with something bright (like a soft herb or some lemon juice), spicy (like grated garlic or red-pepper flakes) or savory (like miso butter or anchovy butter). Eat as a light side dish to grilled fish, crispy chicken or stewed lentils, or folded into a grain or green salad.
Blackened Cauliflower
Blackening cauliflower brings out its best, giving it deep color and flavor. What results is a dish that is delicious enough that you’ll want to eat it on its own, but also great as part of something bigger, paired with salmon, tossed in a salad, or set atop a grain bowl. While blackening cauliflower may seem complicated, it’s not. The florets are tossed with rich spices (smoked paprika, garlic powder, onion powder, red-pepper flakes, thyme and sumac, if you like), then roasted at a high heat until the edges crisp up and darken. Double or triple this recipe and make it part of your meal prep; it keeps well for a few days in the refrigerator.
Creamy Meyer Lemon Pasta
With their friendly flavor, Meyer lemons are thoroughly enjoyable from peel to pith to juicy flesh. In this simple weeknight meal, they add complexity to the classic pasta al limone with notes of orange and tangerine, a sweeter tang and a softer, more tender pith. Each bite of pasta is studded with a sautéed mix of tangible lemony bits and garlic slivers cloaked in the dill-forward cream sauce. If you’re in need of a protein here, try with a rotisserie chicken or some seared shrimp.
Jicama Salad
At the Brooklyn Mexican restaurant, Cruz del Sur, practically every table has this salad on it. Why? It tastes as refreshing and vibrant as it looks. The key to its greatness comes from Tajín, the mildly spicy-tangy chile-lime salt that goes into the dressing (double the batch, trust us) and also gets sprinkled on top of the finished salad. Tajín and fruit are a classic sweet-salty combination in Mexican food, but bringing herbs, chiles and vegetables like jicama and cucumber into the mix make it even better. At the restaurant, the chef Hugo Orozco varies the herbs and flowers seasonally. He also recommends adding a few slices of perfectly ripe avocado on top, if you have access to them.
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Sumeshi (Seasoned Sushi Rice)
Written by an experienced sushi chef, this recipe produces seasoned sushi rice that's balanced and flavorful, perfect for maki, nigiri, hand rolls, and rice bowls for topping with both cooked and raw fish.