Side Dishes

These crispy bread crumbs, flavored with anchovies, garlic, parsley and lemon, are a terrific way to showcase delicio...

Crunchy, vinegary and a little spicy, this pickled asparagus would make a terrific accompaniment to sandwiches as wel...

Chef Ryan Hardy makes these simple but delicious green peas with sautéed prosciutto and onion, black pepper and ...

The classic accompaniment to osso buco is saffron risotto. This simple alternative takes only 15 minutes to prepare. ...

This fantastic salad combines cucumbers with two types of miso, toasted sesame and pine nuts. Be sure to use firm and...

This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong’s Yardbird. After being battered and frie...

In a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory ...

The technique chef Matt Abergel uses to cook this glossy, sticky vegetarian rice dish mimics one that Japanese chef M...

This easy vegetable side dish makes use of precooked artichokes, which are sold Cryovaced at many supermarkets. Slid...

Cryovaced cooked lentils come in blocks at many grocery stores. Try mixing them into fluffy rice for a satisfying mea...

To make this simple side dish, chef Michael White simmers garlic in milk, which mellows its flavor. Then he purees th...

This delectable vegetable slaw has tons of texture and flavor: crisp shredded brussels sprouts, crunchy hazelnuts, sa...

The secret to this lush, deeply flavored romesco sauce is miso, which adds superb savoriness to the mix of almonds, t...

Pittsburgh chef Kevin Sousa uses leftover franks from his Station Street Hot Dogs in the smoky, intense baked beans h...

Chefs are puffing up all kinds of grains to add a texture jolt. Here, Grace Parisi's take on the trend: A homemade cu...