From bulgur with tangy artichokes to spicy brussels sprouts with mint, these sides are as delicious as they are easy to make.
Food & Wine
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Creamy Semolina with Roasted Mushrooms
It takes about only three minutes to make this thick, creamy semolina on the stove; the mushrooms cook in the oven, unattended, for 25 minutes. "This is the ultimate lazy man's side dish," says Jason Travi.
Haricots Verts and Chestnuts with Date Vinaigrette
Barbara Lynch serves a haricots verts salad with a hazelnut vinaigrette. Here, she adds fresh chestnuts to give the dish a meaty fall flavor. Finely chopped dates in the cider vinegar dressing lend a lovely, subtle sweetness.
For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.
"Quinoa is a miracle food," says Bruce Sherman. Native to the Andes Mountains, the nutty, protein-rich grain is now also grown in the U.S. Sherman tosses it with smoky bacon and toasted almonds to make a substantial side dish that's delicious with poached eggs or roasted chicken.