Side Dish Recipes

German spaetzle with goat cheese and fresh parsley for tangy richness. Traditional egg noodles pressed through a spaetzle maker and sautéed in butter.

Spiced ground lamb grills into crispy-edged slabs perfect for slicing thin and stuffing into warm pita with yogurt and fresh salad. This 15-minute doner kebab brings street food flavor to your kitchen.

Gluten-free potato rice pancakes made with brown rice flour and instant potato flakes. Serve with syrup for breakfast or gravy for a savory side. Light, tender, and wheat-free.

Spicy black bean potato salad gives the picnic classic a Southwestern kick, with red potatoes, black beans, jalapenos, bacon and Cajun seasoning in a creamy mustard dressing. A bold make-ahead side.

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.

Cheesy baked grits with Swiss, cheddar and Parmesan cheese.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Baked garlic cheese grits with sharp cheddar, fresh garlic, and a kiss of cayenne. A classic Southern brunch or side dish casserole that bakes up creamy inside with a golden burnished crust on top.

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.

Loaded Western frittata with ground turkey, potatoes, mushrooms, and melted cheese seasoned with cumin, sage, and thyme. A one-skillet egg dish that feeds a crowd for brunch or dinner.