Side dishes
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MagazineNot Just for Rice Anymore
Rice cookers make perfect rice—and a whole lot more, including these tasty, healthful one-pot meals
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RecipeRice and Peas
Among Jamaica’s most homey, classic dishes, rice and peas is a staple. It’s heavily spiced, fragrant with chiles, ginger, allspice, and coconut milk. And while you may imagine green or…
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RecipeLemon-Rosemary Drop Biscuits
These tasty little drop biscuits are wonderfully flavorful and a breeze to assemble. They stay moist longer than their butter-filled brethren—but they also taste super buttery! There is something about…
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RecipeChili-and-Lime Roasted Sweet Potatoes
Roasting the sweet potatoes at a high temperature concentrates their sweetness. Chili powder adds a touch of heat and fresh lime a bit of tang.
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RecipeAvocado-Tomato Salad
Avocado and lime juice help cool things off after a few bites of the spicy frittata and the sweet heat from the roasted sweet potatoes. A simple vinaigrette of olive…
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MagazineSchupfnudeln Around
As fun to make as they are to say, these versatile, highly customizable finger-shape potato dumplings from southern Germany and Austria will be your new favorite side for Sunday supper.
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Recipe
Basic Schupfnudeln
A centuries-old favorite from Austria and southern Germany, these simple hand-shaped dumplings made with cooked potatoes, flour, and eggs are very forgiving and imminently customizable. I love using different combinations…
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RecipeBLT Salad with Charred Tomato Vinaigrette
Charring the key vinaigrette ingredients together gives this recipe the ease of a sheet-tray meal. Coating homemade croutons in mayonnaise before baking ensures the salad has a hint of mayo…
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RecipeCharred Carrots with Orange-Maple Glaze and Dukkah
Dukkah, the Egyptian nut and seed spice blend, is a flavorful and textural complement to the umami of the charred carrots, the saltiness of the bacon, and the tacky sweetness…
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RecipeSalt-Baked Celeriac with Mushrooms, Chestnuts, and Prunes
Salt baking is a gentle, even way of cooking, making the celeriac extra juicy, sweet, and almost meaty in texture. The technique works especially well with beets and onions too.…
