Side Dish
4106 recipes found
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How to Make a Picture-Perfect Cobb Salad
This classic Cobb salad recipe hits the sweet spot with just the right balance of hearty ingredients, such as crisp lettuce and bacon, savory chicken and hard-boiled eggs, creamy blue cheese and avocado all tossed together with the star of the show: a tangy vinaigrette. It’s a hearty dinner salad perfect for any night of the week.
French Lentil Salad
Bright with flavor, dynamic and crisp with a combination of roots and chicory, and fresh with major herb appeal, this is a hearty, friendly, anytime salad that will work well with any grocery or farmers’ market haul. It can easily become a staple in your home: You can make it on Sunday and eat it throughout the week, its flavors changing as it marinates. Because of this, it’s also a salad you can adjust as days go by, adding more lemon here and there, maybe some cheese to change up its flavors after a day or two. Sturdy enough to stand alone as a light meal in and of itself, this lentil salad also makes a fantastic side served with roasted chicken or fish. This is one special and easygoing recipe to have on hand for all occasions.
Grilled Asparagus With Burrata and Furikake
There’s something truly special about this combination of charred asparagus and scallions, milky burrata and crunchy furikake, a Japanese condiment of seaweed, sesame seeds and fish flakes. Maybe it’s the umami of the naturally savory asparagus, which intensifies on the grill; or the nubbly seeds blanketing the soft cheese; or the ingredients so redolent of land and sea. It’s probably best to not overthink it, and just dig in. Serve it alongside lentils, grains or grilled chicken, seafood or mushrooms for a full meal.
Mushroom and Tofu Sticky Rice
Sticky rice, known as lo mai fan in Cantonese, with its signature chewy texture and natural whisper of sweetness, feels like a celebration dish but is easy enough to whip up on a weeknight. This version is vegan, and dotted with toothsome shiitake mushrooms, bouncy extra-firm tofu and, if you like, nutty roasted chestnuts. While sticky rice is often steamed or made in a rice cooker, this one can be made in any heavy pot and cooks slowly on low heat, resulting in grains that are sticky but not mushy. Start by soaking the sticky rice (boiling water cuts the soak time to just 30 minutes), which helps it cook more evenly. Naturally gluten-free, sticky rice is sometimes sold as sweet or glutinous rice and is available from most Chinese markets, as well as larger Asian grocery stores.
Hoisin Garlic Noodles
Fans of garlic noodles and soy sauce noodles rejoice: Here is a new, weeknight-friendly noodle dish for your repertoire. A staple Cantonese ingredient, thick and fragrant hoisin sauce is often used as a glaze for meat, but also serves as a robust, sweet and salty seasoning for these noodles. The garlic is bloomed briefly in oil, which tames its pungency and unlocks a rich, nutty flavor. Allow the noodles to cook undisturbed for a few minutes to crisp underneath, adding texture and a hint of smokiness. This recipe calls for dried wheat or egg noodles, but if you don’t have Asian-style noodles on hand, you could substitute with spaghetti or linguine. Bulk up the noodles with tofu, eggs or whatever vegetables you have on hand; these noodles welcome toppings.
Roasted Carrots With Whipped Tahini
For a spectacular vegetable side at home, try this tried-and-true formula: A swoosh of sauce on a plate topped with a cooked vegetable and a confetti of finely chopped garnish. For this iteration, blend the base (a cloud of yogurt, tahini, citrus and garlic) and chop your garnish (a pretty pile of pistachios, dill and chives) while the carrots roast. Set on a platter, served hot or at room temperature, it’s a special side dish that can also hold its own as a vegetarian main, supplemented with chickpeas, quinoa, couscous or toasted bread.
Cheesy Baked Gnocchi With Spicy Tomato Sauce
A stellar weeknight meal starter, shelf-stable or refrigerated gnocchi is combined with a zippy tomato sauce to make this deeply comforting one-pot meal. Stir in as much crushed red pepper as your family and friends can handle, then top the whole thing with a blanket of melty mozzarella, umami-packed Parmesan and bright basil. If you keep Calabrian chile paste on hand, it makes a great substitute for the crushed red pepper, as does harissa.
Herby Asparagus Salad With Beets and Prosciutto
Asparagus is absolutely a symbol of spring, so what better way to celebrate the season than by centering them in a salad. A platter of green spears, bathed in a mustard-tinged vinaigrette, would be perfectly fine, but for something more celebratory, it’s nice to dress things up, with finely slivered raw beets, a shower of dill, parsley and mint leaves, and chopped (or quartered) soft-cooked egg. A few slices of prosciutto complete the colorful assembly. For the best flavor, look for the freshest firm, shiny asparagus available, whether pencil thin, medium or hefty.
Roasted Cabbage With Capers and Garlic
It sounds so simple — roasted cabbage with a garlicky caper oil — but the resulting dish is anything but plain. Sharp from briny capers and unapologetically pungent from the garlic, with a bold kick of zesty lemon, the flavored oil serves as both a marinade for the cabbage and a finishing glaze. As the cabbage roasts, it turns savory and caramelized while the capers develop a crunch. Make this dish heartier by roasting chickpeas alongside the cabbage, serve alongside a protein like quinoa or pan-fried tofu, toss through pasta, or simply serve with bread to mop up every last drop.
Gnocchi Gratin
This speedy take on potato gratin uses store-bought potato gnocchi instead of sliced potatoes. Not only does the switch cut down on prep time, but the gnocchi get soft and luxurious as they warm in the heavy cream. A sprinkle of nutty Gruyere and salty Parmesan melts into the creamy sauce, which is also scented with garlic, sage and nutmeg — that is, except the layer of cheese on top, which browns and crisps. Serve this as a side to roasted cabbage, asparagus, chicken or another protein.
Loaded Oven Fries
Roasting thick wedges of well-seasoned potatoes skin-side down on a sheet pan delivers the crispness of fries while maintaining the soft, pillowy insides of a perfectly baked potato. Top them with crispy bacon, melted sharp Cheddar, chopped scallions and sour cream for a crowd-pleasing game-day snack or hearty appetizer.
Simple Whole Artichokes
An artichoke, which is actually the flower bud of a thistle, is a beguiling thing to eat, with its prickly outer leaves, purple inner leaves and a hidden, tender heart. This cooking method is as straightforward as they come, with minimal preparation and a luxurious sauce of melted butter for dipping. Spike the butter with the same ingredients used to season the boiling water; that could be lemon, black pepper and bay leaves, as written, or switch it up with dried chile, garlic, sage leaves or coriander seeds. Just keep the lemon, which adds brightness and keeps the artichokes from browning as they cook.
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3-Ingredient Taquero-Style Guacamole
This taquero-style guacamole is pourable, creamy, and spicy with a fresh kick of cilantro. It’s closer to an avocado sauce than to a classic chunky guac. Spoon it over tacos, quesadillas, burritos, nachos, and more.
Spring Garden Pasta Salad
A perfectly quick spring or summer dinner, this recipe draws on Meghan’s kitchen garden in Montecito, Calif., and her fondness for meals filled with vegetables. “Use a healthy dose of garlic, mint and whatever fresh green vegetables you have on hand,” she said.
Sour Cream and Onion Drop Biscuits
These wondrous, quick and easy biscuits taste very much like sour cream and onion potato chips. But even though the name of this recipe mentions sour cream and onion, the ingredient list does not include either: The tangy element is the buttermilk, and the actual sour cream flavor comes from grated Parmesan. Along with chives, the combination sort of tricks our brains into perceiving the beloved duo that is sour cream and onion. The effort required for these buttery biscuits is minimal, and the results are spectacular.
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Curried Squash Soufflé
This vegetarian riff on traditional Thai hor mok features butternut squash. It’s luxuriously creamy, with a light, airy texture similar to a French soufflé.
Sweet Potato Cornbread
Old-school Southern cornbread is good anytime and anywhere, but make it a bit more surprising with sweet potato. This cornbread is seasoned with caramelized sweet potatoes and warm spices, then smeared with a delicious sweet potato-brown sugar butter that’s reminiscent of classic sweet potato pie. To save time and energy, a can of sweet potato stands in for fresh ones that require roasting. When jazzed up by caramelizing in a skillet, its flavor instantly changes from back-up dancer to star.
Orange-Ginger Brussels Sprouts
Bring sunshine to your vegetable routine with a sharp dressing of turmeric, ginger, citrus and lots of black pepper. The combination is reminiscent of nose-clearing tonics and the spices in sabzis which can brighten roasted brussels sprouts as well as cooked beets, squash, carrots, cabbage or other hardy vegetables. Juicy orange chunks, chopped peanuts and cilantro (including crunchy stems) add pops of texture and freshness. This side would glow on a dinner party spread, or make it a weeknight meal by stirring in chickpeas or eating it with grains and yogurt.
Easy Savoy Cabbage
Savoy cabbage, in season from late fall through early spring, doesn't need much to be outstanding — just a simple steamy butter bath and some salt and pepper. Unlike regular green cabbage, crinkly savoy grows with looser, more delicate leaves which still maintain their bite after cooking. Though the core is edible, it's much denser than the leaves and cooks more slowly. Cut it out and discard, or finely slice it so that it cooks at the same pace as the shredded leaves. Half a cabbage will do for this recipe; keep the other half wrapped in plastic in your fridge, where it will last in your crisper for up to 2 weeks. Serve this dish over rice and top with a fried egg for a simple weeknight meal, or enjoy alongside a roast to balance textures and flavors. Use leftovers for bubble and squeak or add to your weeknight stir-fry for extra flavor and texture.
One-Pot Kabocha Squash and Coconut Rice
Great on its own, this rice dish makes for a light, low-effort vegan meal, but it can also be served alongside seared tofu or grilled chicken. Kabocha wedges are shingled over a base of coconut rice seasoned with garlic and ginger. You’ll marvel at how the rice cooks through in the time it takes for the squash to tenderize. There’s an art to cooking rice in a pot, and the details make a difference. First, be sure to wash the rice thoroughly before cooking to rinse out the starch from the grains for a fluffier texture. Be patient and try not to peek under the lid while the rice is cooking, as you’ll want to keep the hot steam inside the saucepan. If the brand of coconut milk you’re using does not have any stabilizer, the liquid may appear curdled. Don’t be alarmed: It’s all fine and will still taste delicious.
Chile-Lime Crispy Rice With Roasted Vegetables
Cool-weather eating can mean heavy flavors and dishes that rely on richness to wake up your palate. This recipe makes a sharp left by combining sweet, caramelized vegetables with an ultrabright, spicy dressing and unexpected pops of crunch and chew from skillet-crisped rice. Serve as is, or toss in chopped peanuts, cooked shrimp, ground pork or shredded chicken for added protein.
Mast-o-Khiar (Cucumber Yogurt With Sizzled Mint and Crunchy Pistachios)
A signature dish in Persian cuisine, mast-o-khiar is a creamy yogurt dish that is often served with rice, grilled meats or warm flatbread for dipping. At its core, it’s a simple yet refreshing combination of yogurt, cucumber and dried mint bloomed in oil. This version adds a few extra layers of flavor — bright lemon juice and zest for tang, raisins for a sweet chewiness and pistachios for crunch. The sizzled dried mint brings a deep, earthy smokiness that fresh mint just can’t replicate. Light yet satisfying, it’s the perfect cooling contrast to rich, spice-laden dishes.
Kuku Sabzi (Herb and Scallion Frittata)
Packed with an abundance of fresh herbs, kuku is a frittata-like Persian dish with many regional and household variations. This version, kuku sabzi, is the most herb-forward, allowing the greens to take center stage. While kuku is often flipped to brown on both sides, this version skips that step and allows the egg on top to set under the broiler, which helps retain its vibrant green color. Some families mix in walnuts or tart dried barberries for added texture and flavor, but this rendition keeps it simple, letting the herbs shine. Kuku is traditionally served with flatbread and can be enjoyed warm, at room temperature or even cold. For a perfect bite, wrap it in lavash with a dollop of yogurt, slices of salty feta and crisp radishes, which balance the richness with bright, fresh flavors.
Bubble and Squeak
Bubble and squeak is a deeply caramelized, homey cake of leftover mashed potatoes and other vegetables, traditionally made the morning after a Sunday roast. This classic British dish gets its name from the cooking process: As the moisture from the vegetables bubbles away, the vegetables sizzle and squeak — especially the cabbage, a common addition. Be sure to let the bottom brown and crisp, mix those bits into the mash, then repeat until the cake is strewn with golden vegetables throughout. Eat alongside a fried or poached egg for breakfast. To make it vegetarian, replace the bacon with 2 tablespoons of olive oil.