Side Dish, Regional Cuisine Recipes

Russian beet and potato salad with cooked beets, potatoes, green peas, carrots, hard-boiled egg, and scallions in a tangy yogurt and cider vinegar dressing. A lighter take on classic vinegret.

Fresh spinach wilts into a savory peanut butter sauce with sautéed onions and tomatoes in this quick 15-minute West African side dish.

Hubbard squash and yams simmer in coconut milk with cinnamon and cloves for a lightly sweetened West African side dish ready in 25 minutes.

A quick, easy and flavorful salad. I added a bit chopped red onion, and used lemon juice instead of lime juice, and it was very tasty. Next time I will use pickled jalapeno, which I think will make the salad taste even better.

Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.

Add a Chinese kick to your dinner with this savory dish you and your loved one will enjoy.

A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.

Green pepper, tomato, spinach and peanut butter make a unique quick and easy side dish.

Indian gazpacho with hot green chiles, garlic, and dry red wine in a chilled tomato-based vegetable soup. The South Asian spin on Spanish gazpacho with a slow-burn heat.

Salat iz yaits: classic Russian egg salad with hard-boiled eggs, sour cream, mayo, garlic, scallions, and a touch of hot mustard. Bright pimento garnish, ready in 20 minutes.

Spiced zucchini and peas simmered in tomato sauce with turmeric, cumin, and cayenne. A quick Indian-inspired vegetarian side dish ready in 30 minutes.

Russian marinated pearl onions (Luk Marinovannyi) pickled in apple cider vinegar with dill, caraway seeds, red pepper flakes, and peppercorns. Ready in two weeks.

Traditional Scottish skirlie made with oatmeal toasted in meat drippings alongside mushrooms and onions. A rustic side dish that doubles as a stuffing for roast lamb.

Indian yellow rice cooked with ghee, turmeric, saffron, whole spices, and green peas. Fragrant with cardamom, cinnamon, cloves, and bay leaves, topped with golden fried onions.