Side-dish/411 recipes

A simple and delicious soup that is easy to make and a great side dish for lunch!

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

A tender and juicy pork chops dish made with chicken broth, parmesan cheese and white wine.

Try something new when it comes to stew with this scrumptious dish made with green beans and white wine.

Create a new tasty side dish today with this simple recipe that uses mixed herbs and cream of chicken soup.

If you love the taste of onions, you will enjoy this scrumptious side dish that is sure to be one of your favorites to make and serve!

Let your tastebuds run wild with this stuffing that is perfect for a turkey or as a side dish during the holidays.

Fish lovers will love this succulent dish that is made with a savory pecan-honey glaze.

A succulent dish that brings some variety to the dinner table and a savory flavor everyone will enjoy.

This succulent dish is easy to make and tastes wonderful with rice, toast or buttered noodles.

This a delightful dish is an innovative and economical way to serve a do-it-yourself-style appetizer or main-dish. It is usually presented in a special lacquered wood or china tray with the required number of compartments. It is just as effective served on a tray in small bowls or dishes

This green-bean dish is outstanding. The green beans exude aromatic flavors and have an interesting chewy texture.

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.