Side Dish recipe collection

Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.

Great northern bean soup with smoked ham, minced celery, carrots, onions and tomato in a savory chicken broth. Thickened with cornstarch for body. A cold-weather Sunday supper classic.

Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.

Tangy cottage cheese blended with sharp cheddar and chili sauce, ready in 5 minutes, perfect Mexican-inspired dip for tortilla chips

Southern Sunshine is a citrusy cocktail punch made with Southern Comfort, fresh orange juice, lemon juice, and bubbly lemon-lime soda. Bright, boozy, and built for a crowd.

Tropical breakfast smoothie with banana, mango, and honey blended with milk. Quick 10-minute Mexican-inspired drink for busy mornings or afternoon snacks.

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

Southwestern black-eyed peas simmered with diced carrots, onion, bell pepper, celery, garlic, and hot sauce. A simple, flavorful side dish ready in 30 minutes.

Vegan soy nog made with steamed butternut squash, vanilla soy milk, brown rice syrup, nutmeg, and a splash of mirin. A dairy-free, egg-free holiday drink.

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

A frozen slush punch made with cranberry juice, pineapple juice, and sugar, topped with lemon-lime soda for fizz. Make ahead and scoop out servings as needed. Makes 2 gallons.

Hot cranberry pineapple punch brewed in a coffee percolator with whole cloves and cinnamon sticks. Serves 22 and fills the whole house with the smell of the holidays.

Tender zucchini and green peas simmered in a cumin-turmeric tomato sauce with a kick of cayenne. This easy Indian torai masala is a vibrant vegetarian side dish ready in 35 minutes.

Golden cauliflower stir-fried in ghee with mustard seeds, cumin, green chilis, and turmeric, then braised with fresh tomatoes and finished with garam masala. Authentic Indian vegetarian cooking in 30 minutes.