Side Dishes Recipes

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A colorful treat for your Thanksgiving-or any-table.
Try puréed parsnips in place of mashed turnips at your next Thanksgiving Day dinner.
If you prefer a thicker gravy with your pot roast, here’s a quick recipe.
Okay, this relish is actually a bit different from the bread-and-butter pickles you may know from...
Ready in 15 minutes but tastes best when thoroughly chilled. –The Monadnock Inn, Jaffrey Center,...
This chutney is delicious with many Indian dishes, but it is especially good with lamb. But be...
Brilliant red radishes are lightly cooked in a white cream sauce. Serve this sophisticated dish...
This is very similar to Polish babka, Jewish challah, and German stollen. They’re all sweet holiday...
Serve these individual casseroles with a tossed green salad and toasted rounds of French bread.
The first beets from Randi’s garden are the centerpiece of this earthy and satisfying salad.
Rapini sautéed with garlic and fresh ginger acquires an Oriental flavor. Serve with roast pork or...
Looking for a different way to prepare your daily vegetablesr We have a recipe for you: steamed...
Look for raspberry vinegar in gourmet food shops. It is expensive but deserving of the splurge. For...
This vegetable stew makes frequent appearances on Tracie’s table every summer. “When you have a lot...
An excellent dish, particularly useful for a buffet party as it keeps warm for a good time and does...
“We serve this as a side dish or as an appetizer with melted mozzarella cheese on top - and either...
Brown-butter sauces are so delicious and yet require almost no time or special skill to prepare....
Unpeeled red potatoes and bright green scallions – a colorful, savory combination.
Bruce uses his homemade apple butter as a thickening agent in this crunchy, sweet-sour dish, which...
Delicate rounds of white bread are topped with whipped cream cheese and finely chopped red radishes...
Chinese five-spice powder lends a seductive flavor to this rhubarb and orange relish. Serve warm or...
For best flavor, let this meld a few days – preferably a few weeks before serving. –English...
These colorful timbales of rice, spinach, and shrimp can be assembled ahead of time and...
The use of an herbed wine for plumping the raisins gives this pilaf an intriguing, distinctive ...
A thicker single crust for a 10- to 12-inch pie.
Richard always has at least a little of this versatile sauce in his refrigerator. He not only uses...
This recipe comes from a very old collection. I’m not sure where in originated, but I like it...
A classic Italian combination of spring peas and rice, Risi e Bisi is a blend of simple, fresh...
Risotto is a slow-cooked dish made with starchy, short- or medium-grain rice. It’s a perfect...
This recipe came from my best friend and I fishing on the Mississippi River. I like it not only...
This stuffing is better prepared the day before use, to give the flavors a chance to blend.
A marvelously tasty and effortless addition to the main course when you are roasting a joint of...
A simple, stationary hors d’oeuvres or first course to kick off the spring season.
This dish features kale as its “secret” ingredient. Read our blog for tips on how to make this...
Inevitably, some of the leaves come off the sprouts as they roast, and they become delectably...
From Jan Duprey, Best Cook in Town, May/June 2008. You’ll use this accompaniment in all kinds of...
Roasting garlic deepens its flavor and reduces its pungency. Recipe courtesy of the Comfort Food...
The key to tasting sea salt’s true nuances is to use it in the simplest of dishes as a “finisher.”...

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