3,238 side dish recipes

Polish dill pickle soup (zupa ogorkowa) made from soup bone stock, shredded dill pickles, pickle brine, and a flour-cream finish for a tangy, creamy bowl. Eastern European comfort food at its purest.

Vinegared sushi rice (sushi-meshi): short-grain rice cooked with kombu and dressed with a rice vinegar, mirin, and sugar seasoning. The essential base for sushi, chirashi, and temaki.

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.

Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Cream of mushroom soup uses a pureed mushroom-onion base plus sliced mushrooms for double texture. Finished with cream, sherry, and thyme for a restaurant-style soup at home.

Holiday Highland dressing made with rolled oats and bread cubes, seasoned with sage, onion, and butter. A Scottish-inspired turkey stuffing with hearty oat texture for Thanksgiving or Christmas.

Dill potatoes toss tender warm russets with sour cream, mayo, fresh dill, and onion for a bright, herb-forward side. A creamy take on potato salad that works hot, warm, or chilled.

Red lentil soup with caramelized onions, dried mint, and paprika simmered in beef stock. A pantry-friendly soup that purees silky or stays brothy with tender lentils throughout.

These crispy potato thins are super delicious. Instead of mashed potatoes, making this dish to impress your family.

Baked macaroni and cheese with sautéed peppers and onions, creamy cheese spread, and sharp cheddar for ultimate comfort food.

This is not your ordinary potato salad...which I don't like. This is quite different and yummy!

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Cheesy baked grits with Swiss, cheddar and Parmesan cheese.

Favourite leek and potato soup is a classic British comfort bowl: sweet leeks, potatoes and onion gently sweated in butter, simmered in stock and pureed velvety smooth, finished with a swirl of yogurt or cream.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.