Side Dish recipe collection

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Fresh raspberry pineapple smoothie blended with cold water and honey for a naturally sweet fruit drink that comes together in just 10 minutes with only 4 ingredients.

Don't let that bottle of wine go to waste, instead use it for this succulent dish that goes well chicken or fish.

Flavors of Stilton cheese, garlic and sage flavor this unique version of a classic rich creamy soup.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

Rotel casserole with pasta shells, sharp cheddar cheese, Rotel tomatoes, and cream of mushroom soup. A 4-ingredient dump-and-bake side dish that freezes well.

Classic beef stroganoff simmered in a surprising Coca-Cola and Worcestershire sauce base, finished with sour cream and mushrooms. Tender round steak over noodles or mashed potatoes.

Traditional Russian tea steeped with whole cloves and sweet apple cider. Strain, sweeten with honey or strawberry jam, and serve hot for a spiced, warming drink.

Saffron-laced pastina salad with pine nuts, currants, fresh mint, and orange blossom water. A fragrant Middle Eastern-inspired room temperature pasta side dish with turmeric and cumin.

Brazilian-style grilled chicken salpicão with charred red onion, carrots, parsley, and a Spanish paprika mayo dressing. Finished with crunchy potato straws on top. Ready in 30 minutes for a bright weeknight chicken salad.

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

Homemade sandwich relish spread with mayonnaise, dill pickles, celery, scallions, pimentos, and turmeric. A from-scratch alternative to store-bought sandwich spread.

Big-batch Spanish sangria built on red Burgundy, light rum, vodka, Cointreau and a fruit haul of pineapple, apples, oranges and limes. Party punch for 24.

Sardine sandwich butter: a three-ingredient compound butter of softened butter, mashed boneless sardines, and a dash of lemon. Spread on tea sandwiches, crackers, or hot toast.

All root vegetables can be sautéed. However, because of their density they must be cut into thin slices or a small dice. If not, the exteriors will burn before the center is cooked.