Side Dish Recipes

Side Dish

1 - 12 of 81 Results

  • Anolon Salmon with Grapefruit and Pistachio

    Ruby Red Grapefruit and Pistachio Crusted Salmon


    This fast and simple recipe makes a dish that is an unexpected flavor and texture knockout.

  • Mushrooms and Pearl Onions

    Sautéed Mushrooms and Pearl Onions


    This meaty side dish adds depth of flavor to any meal—and is a cinch to prepare! It may be made ahead without the arugula and re-heated. When it is re-warmed, toss with the arugula to allow it to wilt slightly.

  • Simple Pan Roasted Brussels Sprouts (2)

    Simple Pan Roasted Brussels Sprouts


    Brussels sprouts shine in this quick and easy side dish. Their nutty flavor is complimented by a bit of garlic and balsamic vinegar.

  • Rosemary Flaky Biscuits (4)

    Rosemary Flaky Biscuits


    The idea of making flaky biscuits may sound daunting but it really just requires you to fold the biscuit dough a few times to make the flaky layers of dough and butter. Don’t be scared, because the payoff in the end is a light and fluffy biscuit that flakes apart when you bite into. Totally worth the minimal effort involved.

  • Rosemary Garlic Olive Oil Mashed Potatoes

    Rosemary Garlic Olive Oil Mashed Potatoes


    Mashed Potatoes are probably one of the standard side dishes at Thanksgiving for good reason. Easy to make ahead of time and warmed up in the oven or microwave, mashed potatoes are one of the ultimate comfort foods. The addition of rosemary and garlic along with a top notch extra virgin olive oil bring the traditional mashed potatoes to a shining star dish all by itself. The fact that it’s super easy to make is just a bonus.

  • Rosemary Gruyere and Garlic Potato Galette-2

    Rosemary Gruyere and Garlic Potato Galette


    Making a potato galette is an easy way to impress. With a quick cook on the stovetop to jump start the cooking and a longer bake time in the oven, the outer potatoes get crispy brown while the inner potatoes are soft and luscious. The hardest part of the whole thing is flipping it over onto a platter!

  • Summer Squash Au Gratin (4)

    Summer Squash Au Gratin


    This au gratin side dish takes advantage of all the summer squash that you see at the grocery store and farmers market. The touch of fresh sage hints at the autumn season just around the corner. Try to find a nice crusty rustic bread to cube and use for the au gratin. The texture it lends to the dish is key!

  • Baked Clams Recipe 3

    Baked Clams


    Ring in the New Year with this easy and delicious recipe for baked clams! We love to have a seafood feast with friends and family on New Years Eve and these baked clams make for the perfect appetizer! Have a friend or family member help in the kitchen and you’ll make this easy appetizer even quicker—one cleans and opens clams while the other works on the filling!

  • Dill Pickled Baby Carrots

    Dill Pickled Baby Carrots


    Use real baby carrots with the greens partially on, and not “baby cut” carrots, which are much shorter and thicker, and are simply large carrots that are cut into a “baby carrot” shape.

  • Blackened Green Beans

    Blackened Green Beans


    While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.

  • Wild Mushroom and Leek Sourdough Stuffing

    Wild Mushroom and Leek Sourdough Stuffing


    This vegetarian friendly stuffing is one of the surprising highlights of a more traditional meat laden menu. It is bursting with “meaty” umami flavor courtesy of the blend of wild mushrooms used. Dry vermouth, a fortified wine flavored with various herbs and botanicals, adds an additional layer of subtle sophisticated flavor. Dried mushrooms can be found at upscale grocery stores or ethnic markets like Italian or Asian groceries. Make note that the sourdough bread needs to be cut into cubes 24 hours ahead of time to dry out. If you forget, don’t worry, you can just toast the bread cubes in the oven at 375°F for 10 to 15 minutes or until they are dry and just starting to turn golden brown.

  • Maple Sweet Potato Casserole with Pecans Crumble and Spiced Brown Sugar Meringue (6)

    Maple Sweet Potato Casserole with Pecan Crumble and Spiced Brown Sugar Meringue


    The traditional sweet potato casserole with sticky sweet marshmallows on top is a classic favorite at Thanksgiving dinner tables. This re-imagined version brings it to a whole new level with a pecan crumble for texture as well as a sweet and fluffy brown sugar meringue piped on top. If you don’t like your sweet potato casserole candy sweet, just skip the meringue topping and bake it with the pecan crumble alone.

1 - 12 of 81 Results