Side Dish Recipes

Cheesy spinach with brown rice, sauteed onion, garlic, and melted cheese seasoned with soy sauce. A quick vegetarian side dish ready in 30 minutes.

Layered vegetable salad with warm spicy peanut dressing made from coconut milk, peanut butter, and sweet soy sauce. Blanched potatoes, cauliflower, green beans, cabbage, and raw jicama.

Potato frittata for brunch layers thin-sliced potatoes and onions cooked slow until soft, then sets them into a dozen beaten eggs with pimento, topped with Parmesan and finished in the oven. Italian brunch hero for a crowd.

Bean and tomato salad tossed with a honey-cider vinaigrette, crisp-tender green beans, cherry tomatoes, and fresh basil. A vegetarian summer side that gets better as it marinates in the fridge.

Paella burgers: ground chicken, chopped chorizo, and shrimp patties flavored with saffron, garlic, and pinot noir, grilled and stacked on sourdough rolls with charred onion, red pepper, and a saffron aioli.

Scandinavian beet salad with sliced boiled beets marinated in a caraway-infused vinegar dressing. A traditional Nordic side dish that needs 8 hours to absorb the sweet-tangy flavors.

Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.

Sour cream mashed potatoes enriched with cream cheese and butter, then baked into a make-ahead casserole. The tangy, fluffy holiday side you can prep days before dinner.

Tomato and watermelon salad with cucumber, avocado, fresh herbs, and freshly ground coriander seed in an aged balsamic vinaigrette. A juicy, summery side dish that tastes like August on a plate.

German braised red cabbage with bacon, apple, onion, and a sweet-sour vinegar-sugar finish. A traditional side dish that gets better with every reheat.

Moroccan diced pepper and tomato salad with grilled green peppers, fresh tomatoes, and garlic. A smoky, no-cook side dish served chilled with just four ingredients.

Macaroni and broccoli tossed with garlic-anchovy olive oil and Parmesan. A quick Italian pasta where the anchovies melt into a savory, umami-rich sauce.

A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.

Vegan lentil and tomato soup is a fiber-packed weeknight pot built around red lentils, tomatoes and a cheesy hit of nutritional yeast. Pressure-cooker fast or hour-simmered.

Potato and porcini mushroom gratin baked in cream with shallots, finished under the broiler. A rich, earthy French-style side dish with deep mushroom flavor throughout.

Chilled asparagus salad on red leaf lettuce with a spoonful of buttermilk mayonnaise and chopped pecans. Elegant composed presentation at just 15 calories per serving.