Side Dish Recipes

Fettuccine and Vegetables in a Garlic-Mint Sauce recipe

French fruit fritters with a light, airy batter made from separated eggs and lemon juice. Dip any fruit in the batter and deep fry until golden. Dust with powdered sugar.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

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.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Broken spaghetti twirls through a sesame-poppy seed dressing with crisp cucumbers and red onions for a pasta salad that feeds a crowd.

This is a very light salad. One serving provides you with 60% of the Daily Value (DV) for vitamin C, 56% DV for protein, 53% DV for vitamin K and 44% DV for folate. Good for health!

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Glazed sweet potato wedges with butter, orange juice, and cinnamon cooked in the microwave. A quick, caramelized side dish ready in just 20 minutes.

Prepare a salad like the top chefs do with this recipe that will have you wanting seconds!

This unusual side dish is tangy and full of beans! Perfect with hamburgers or barbecue.

Grilled garden sandwiches: a loaded grilled cheese stacked with sauteed mushrooms and red onion, fresh tomato, and two melting cheeses, griddled in butter until golden and crisp. A hearty meatless lunch.

The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill.

Grilled pepper salad tosses charred multi-colored bell peppers with oil-cured black olives, sun-dried tomatoes, and a balsamic vinaigrette. A smoky vegetarian side for grill night.

Grilled pork tenderloin glazed with apricot preserves, served over peppery arugula with fire-kissed stone fruit and a shallot vinaigrette. A bright summer main that balances smoky, sweet, and sharp in every forkful.