Side recipes

37 recipes tagged “side”.

• Air Fryer Green Beans with Toasted Almonds

  Fresh green beans blistered hot and fast in the air fryer, then tossed with brown butter and toasted almonds — almondine without a stovetop blanch.

  Serves 410 min prep12 min cook

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• Fresh Cranberry Sauce with Orange and Ginger

  Whole cranberries simmered down with orange zest and fresh ginger until they burst — the one holiday side that takes fifteen minutes and improves for sitting.

  Serves 85 min prep15 min cook

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• Grilled Mexican Street Corn with Cotija and Lime

  Charred corn slathered in garlicky mayo and rolled in cotija until every kernel disappears under cheese.

  Serves 410 min prep10 min cook

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• Crispy Skillet Hash Browns

  Shredded potatoes pressed into a hot buttered skillet until the bottom turns into one solid, shattering crust — the only trick is getting the water out first.

  Serves 415 min prep20 min cook

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• Crispy Air Fryer Sweet Potato Fries with Chipotle Mayo

  Cornstarch-tossed fries that come out shatter-crisp on the edges without a deep-fryer or a sheet pan.

  Serves 415 min prep20 min cook

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• Lemon-Parmesan Orzo with Wilted Spinach

  Orzo toasted in butter until nutty, then simmered pilaf-style in broth with lemon and Parmesan — a fast side for whatever's on the other burner.

  Serves 45 min prep15 min cook

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• Caprese Salad with Balsamic Glaze

  Thick slabs of tomato and fresh mozzarella under torn basil, finished with a balsamic reduction thick enough to hold a stripe.

  Serves 415 min prep10 min cook

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• Broiled Garlic Bread with Parmesan

  A split loaf loaded with garlic butter and finished under the broiler until the edges char — the fastest path from oven to pasta night.

  Serves 610 min prep8 min cook

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• Italian Pasta Salad with Salami and Mozzarella

  A cold, vinaigrette-dressed pasta salad built for the same table as the ribs and the coleslaw, not the hot pasta shelf.

  Serves 820 min prep10 min cook

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• Creamy Mustard-Dill Potato Salad

  Warm potatoes get a vinegar splash before the mayo goes on, so the dressing clings instead of pooling at the bottom of the bowl.

  Serves 615 min prep20 min cook

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• Classic Buttermilk Coleslaw with Celery Seed

  Salted and drained before it's dressed, so the cabbage stays crisp instead of turning the bowl watery.

  Serves 620 min prep1 hr chill cook

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• Green Bean Casserole with Crispy Shallots

  The Thanksgiving standby rebuilt without a can of soup — real mushroom cream sauce under shallots fried crisp instead of tinned.

  Serves 625 min prep35 min cook

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• Sausage and Herb Bread Stuffing

  Cubed bread dried out and soaked in sausage fat and stock, baked until the top shatters and the center stays custardy.

  Serves 820 min prep50 min cook

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• Crispy Sheet-Pan Broccoli with Garlic and Parmesan

  Broccoli roasted hot and fast on a preheated pan until the edges char, then finished with garlic, parmesan, and lemon.

  Serves 410 min prep18 min cook

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• Brown Butter Mashed Potatoes with Roasted Garlic

  Yukon Golds riced smooth, then folded with roasted garlic and nutty brown butter — no lumps, no apology for the butter.

  Serves 615 min prep35 min cook

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• Skillet Naan with Garlic Ghee

  A yeasted flatbread cooked in a bare, screaming-hot skillet until it chars and puffs — no tandoor, no oven, just enough heat to compensate for the wrong pan.

  Serves 8 naan1 hr 30 min prep15 min cook

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• Braised White Beans with Rosemary and Parmesan Rind

  Dried cannellini simmered low and slow with a parmesan rind until the broth turns creamy on its own, no cream required.

  Serves 615 min (plus overnight soak) prep1 hr 45 min cook

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• Buttermilk Skillet Cornbread with Honey Butter

  A savory quick bread baked in a screaming-hot cast iron skillet for a crust the batter can't get any other way.

  Serves 810 min prep25 min cook

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• French Lentils with Bacon and Sherry Vinegar

  Du Puy lentils simmered until tender but distinct, then tossed warm with rendered bacon and a sharp shallot vinaigrette.

  Serves 410 min prep35 min cook

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• Hasselback Sweet Potatoes with Brown Butter and Sage

  Thin, un-cut-through slices fan open in the oven and catch nutty brown butter in every gap.

  Serves 415 min prep55 min cook

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• Braised Artichokes with Lemon and Mint

  Whole quartered artichokes simmered low in olive oil and wine until a knife meets no resistance — good warm, better the next day at room temperature.

  Serves 420 min prep40 min cook

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• Crispy Smashed Potatoes with Garlic and Rosemary

  Boiled potatoes smashed flat and roasted until the edges shatter — the crust is the whole point.

  Serves 410 min prep45 min cook

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• Bulgur Tabbouleh with Mint and Lemon

  A parsley salad that happens to have bulgur in it, not the other way around — no stove, just a soak and a lot of knife work.

  Serves 425 min prep0 min cook

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• Shredded Carrot Salad with Cumin and Harissa

  Raw carrots dressed hard in cumin and harissa until they taste like they've been cooked, without ever touching a burner.

  Serves 415 min prep0 min cook

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• Roasted Brussels Sprouts with Bacon and Balsamic

  Halved sprouts roasted hard until the cut sides char, then tossed with rendered bacon and a balsamic reduction that turns the bitterness into something worth fighting over.

  Serves 410 min prep30 min cook

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• Little Gem Caesar Salad with Anchovy and Parmesan

  A raw egg yolk and a mashed anchovy whisked into a dressing sharper than anything from a bottle, tossed with lettuce that still has some crunch left in it.

  Serves 415 min prep5 min cook

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• Egg Fried Rice with Scallions and Peas

  Day-old rice separated to distinct grains in a screaming-hot wok, faster than delivery and better with whatever's in the crisper.

  Serves 410 min prep10 min cook

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• Cheddar and Black Pepper Biscuits

  Cold butter and a hot oven, folded into layers instead of kneaded — the fastest bread in the larder.

  Serves 815 min prep20 min cook

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• Saffron Rice with Crispy Tahdig

  Basmati steamed until the bottom fuses into a shatter-crisp golden crust, then flipped onto a platter like a cake.

  Serves 620 min prep1 hour cook

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• Napa Cabbage Kimchi

  Salted cabbage packed with chili paste and left to sour on the counter — a condiment that does more work the longer you leave it alone.

  Serves 1245 min prep2 days (fermenting) cook

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• Parmesan Polenta with Garlicky Braised Kale

  A pot of cornmeal stirred into something creamy, with a skillet of garlicky kale so it isn't just a bowl of starch.

  Serves 410 min prep40 min cook

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• Cold Sesame Noodles with Cucumber and Chili Oil

  Wheat noodles rinsed cold and coated in a peanut-sesame sauce, a starter or side that never goes near a stove after the pot drains.

  Serves 415 min prep8 min cook

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• Quick-Pickled Beets with Horseradish and Dill

  Boiled beets cooled in a sharp vinegar brine, piled onto a horseradish cream that cuts right back through the sweetness.

  Serves 620 min prep45 min cook

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• Potato Gratin with Thyme

  Sliced potatoes baked slowly in cream until the dish turns into its own sauce.

  Serves 620 min prep1 hr 15 min cook

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• Farro Salad with Peaches, Arugula, and Pecorino

  A boiled-grain salad built for the peak of peach season, dressed while everything's still warm enough to drink in the vinaigrette.

  Serves 415 min prep20 min cook

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• Grilled Zucchini Salad with Mint and Feta

  Charred zucchini ribbons in a sharp dressing, built to sit at room temperature instead of wilting on the way to the table.

  Serves 415 min prep10 min cook

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• Miso Butter Mushrooms

  A ten-minute side that behaves like a main course.

  Serves 25 min prep10 min cook

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