Side Dishes Recipes

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You may be familiar with this recipe’s better-known cousin, apple butter, all well and good. But...
Some folks tell us that a food mill is very helpful in preparing this jam.
This marmalade scorches easily, so keep the heat low and watch the mixture carefully.
The moisture released by the shredded lettuce gently steams sweet, young peas.
Not your average corn bread stuffing! *When stuffing a turkey, you need about 1 cup of stuffing per...
Anyone who likes to have dessert first will love this dish. Check out our blog on how to make the...
We love the old-fashioned name of this soup as much as we love the good old-fashioned flavor. It’s...
Peg Newell’s Garlic Vinegar was a best seller in the pantry department of her church’s Christmas...
Dare to be different – try these for breakfast with crisp bacon.
Wonderful on tossed salads but also great on steamed vegetables or baked potatoes. It must sit for...
This is an old family recipe from my Grandmother. Piccalilly is a mixed vegetable relish from the...
Pickled beets provide lively color as well as lively taste.
Pickled daikon makes a zesty appetizer or addition to a picnic basket.
When you only want a few, this recipe will do nicely.
Makes single crust for a 10- to 12-inch pie.
This pilaf has a slightly nutty flavor that is a perfect complement to Deborah’s good lamb dishes.
I was born and raised in Texas. I remember when I was growing up my mother preparing the best meals...
At her award-winning Blue Heron restaurant in Montague, Massachusetts, chef Deborah Snow serves...
I grew up with these classic Polish pierogies. We called them potato dumplings, though. Either...
Frank McClelland insists that you can tell a cook's skill by his or her potatoes. “You should...
This is an old family recipe that my Dad is famous for making. All the grandkids love it and named...
It is not hard to make high, puffy popovers, in fact given one lesson a child can do it. Their...
These make any soup, chowder, or stew extra special.
I learned how to make the best popovers where I used to work.
Second place winner in our 1996 Old Farmer's Almanac recipe contest
Serve with soups, chowders, or as a dinner roll.
The contributor obtained this recipe from her husband’s grandmother, Ermelinda Amaral. She in turn...
My grandmother, Mary Grace Deschenes, was an unusual woman for her day. An accomplished artist, she...
A good buffet dish because you can get it ready in advance and bake it whenever is most convenient.
Not a dessert, this crispy dish can be served at brunch or as a side dish at dinner. It goes nicely...
This German classic makes mashed potatoes redundant, which leaves more room for the candied sweet ...
Mashed potatoes and their cooking water are both used in the dough. The result is rolls with a...
Just try to eat just one—we dare you. Here’s the original recipe from 1937: “Pare and boil 6 medium...
A hearty stuffing to cook inside the turkey or prepare as a side dish. If used separately, bake in...
Sandy D’Amato uses an old-school European technique for adding flavor to the potatoes, while...
You may know this dish by the name of Potatoes Anna. By any name, these deliciously crisp, golden-...
These simple and elegant sandwiches are served in wine and coffee bars throughout Italy. The crusts...

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