This potato and celery root mash is an amazing take on mashed potatoes. In fact, if you don't tell anyone there is celery root in this dish, no one will know.
This is a wonderful version of the traditional mashed potatoes you probably make for every holiday dinner. Instead of all potatoes, this version is made with a combination of Yukon Gold potatoes and celery root mashed together just as you would traditional mashed potatoes.
This potato, corn, and pepper skillet with pancetta is such a wonderful side dish for serving with your favorite holiday roast beef, pork tenderloin, ribs, steak, roasted chicken, and fish filet, just to name a few.
This skillet side dish is so easy to make and comes together in just about a half an hour. It's loaded with fresh flavors and you can even make it in advance and reheat it in the same skillet. Plus, you can prepare it on your stovetop, leaving your oven free for roasts, desserts, appetizers, and casseroles.
This Parmesan and Thyme Honeynut squash is cooked until it's tender and then it is tossed with Parmesan cheese and roasted until it's crispy.
Once you have prepped the honeynut squash, this side dish takes just 25 minutes to cook, and the resulting side dish will make you very happy with it's sweet and savory flavor. Yep, this squash dish is both sweet/savory and tender/crisp.
This potato salad uses a mixture of white, red, and purple mini potatoes. Add an array of vegetables and Japanese-style flavors for a fabulous potato salad.
I've made Japanese-style potato salad, including one with ham and Yukon Gold potatoes, and one where you can make your own Japanese-style mayo.
This Oven-Roasted Pepper Tart with Prosciutto and Goat Cheese takes advantage of the fresh peppers available right now. Oven roasting the peppers brings out the sweet flavor and adds so much to the texture of the tart.
If you love the sweetened flavor of roasted peppers, you definitely need to make this tart. I slow-roasted the peppers in the oven, placing the pan on the middle rack with the broiler on. This chars the skin of the pepper and also softens and roasts the meat of the pepper over time.
These roasted Brussels sprouts with bacon will turn anyone into a Brussels sprouts lover.
Roasting brings out the best in brussels sprouts, turning them crisp tender and lightly browned, and with a slightly sweet flavor. If you've only tried steamed or boiled brussels sprouts, give roasted brussels sprouts a try. There is no comparison.
This potato, eggplant, tomato, and cheddar gratin is a wonderful summer dish and a great way to take advantage of the bounty of fresh vegetables available this time of year.
This potato and eggplant gratin is a great filling dish that you can serve as a main or side dish. The combination of the potatoes and fresh veggies is totally tasty and also makes great leftovers.
This roasted Chinese Eggplant recipe will transform a simple eggplant into a totally flavorful dish.
Roasting any vegetable totally brings out and intensifies the flavor. This is especially true for eggplant (or aubergine), which can be pretty bland otherwise. This method will produce a tasty side dish that isn't mushy or bland.
This jicama slaw with carrots, cucumbers, and bell peppers is a refreshing, crunchy, and tangy salad you can serve as a side dish for meat, poultry, and seafood.
With a fresh dressing made with lime, olive oil, and rice vinegar, and spiced up with chile powder, this jicama slaw goes great with juicy meats such as barbecued ribs or slow cooked brisket.
This pasta dish with green beans and ricotta is a wonderful side dish or even a great main dish. The pasta and the beans are tossed with lots of Parmesan or Romano cheese and herbs, and then combined with generous dollops of ricotta cheese.
This pasta dish is pure comfort food. It's creamy, a little bit spicy, and loaded with freshly blanched French green beans cut into one inch pieces. You can even eat it from a bowl with a spoon while streaming your favorite show.
This carrot and cheddar gratin is easy to make and makes an impressive and amazing side dish for when company's coming for brunch or dinner.
This carrot gratin begins with carrots steeped in cream and lightly browned onions, topped with cheddar cheese and buttered and herbed bread crumbs, and then baked until golden-brown.
These potatoes boulangère are a wonderful lightened up potato dish. You can serve these potatoes for dinner as a side for roasts, steaks and chops, and poultry, or as a side dish for a celebratory brunch.
With Mother's Day, Father's Day, and graduation celebrations coming up, save this recipe and add these potatoes to your menu.
These green beans with shallots and tomatoes make a wonderful vegetable dish that you'll be tempted to eat with your fingers, kind of like French fries.
I know this is pretty much a side dish, but I first enjoyed it on its own for a light lunch accompanied by a tasty buttered Italian croissant, and it was plenty. Of course, my portion was a bowlful, and I'm not ashamed.
This summer squash succotash is a great recipe for using all of the wonderful produce that your garden produces in the summer.
While I don't have room for a garden, I am just lucky enough to have a cousin who is a horticultural genius, and grows an amazing variety of fresh produce in her almost cantilevered hillside garden.
This Asian Pear Slaw is a refreshing and light make-ahead salad that stays crunchy and sweet in the fridge until you are ready to serve it.
This Asian pear salad is wonderful as a side dish to meats, fried chicken, and barbecue fare. It's so refreshing.
This corn sauté with pancetta, potatoes, and peppers is a hearty side dish that goes perfectly with fried chicken, fish, or a juicy steak.
This sautéed corn is so savory and buttery. You can serve it either hot or at room temperature, making it great for potlucks, picnics, or barbecues. You will definitely not regret making extra.
This Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions is a hearty main course salad or side dish that is both refreshing and filling.
I originally served this salad with cornbread aebleskivers and the combination was great. If you don't want to attempt the aebleskivers (they require a special pan), you conld serve these with a hearty and cheesy cornbread and a green salad.
If you are looking for a sweet potato side dish for the holidays (or anytime), try this sweet potato and leek gratin. It's a wonderful savory dish with unexpected savory flavors.
This casserole, with a combination of sweet potatoes, Russet/Idaho potatoes, leeks, and pancetta is a fabulous side dish for any poultry, seafood, or meat main dish. Leftovers are great for lunch as a main dish with a salad.
This winter squash gratin is a wonderful side dish for your holiday dinner. It is also great as a main dish, served with a salad, for a light lunch or dinner.
With a base of honeynut squash mixed with rice, Parmesan cheese, and eggs, and a topping of herby and garlicky breadcrumbs, this winter squash gratin is super savory and totally flavorful. It's a tasty break from the usual sweeter winter squash side dishes.
These roasted tricolor carrots with a coconut orange glaze are a wonderful side dish for fall and the holidays. They might just emerge as one of your favorite vegetable recipes.
Roasting carrots really brings out the flavor and sweetness in this vegetable, and using multicolored heirloom carrots adds so much to the appeal of this dish. Plus, the variety of carrots adds a more complex depth of flavor that is beyond what you expect, from earthy, to savory, to sweet. You can even roast the carrots, let them cool, and combine them in a pasta salad with kale.
