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Side Dish Recipes, Casserole Recipes and Classic Side Dishes
Broccoli Strascinati (Broccoli with Garlic and Hot Pepper)
This Roman dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco. Continue...
Swiss Onion Tart
This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. Continue...
Roasted Potatoes with Lemon Olive Oil
Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion.
Cipolline in Agrodolce (Sweet and Sour Onions)
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta.
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Fort Rice Pilaf
This 19th-century recipe for rice pilaf draws sweetness from dried fruit, earthiness from black quinoa and pine nuts, and crunch and color from bell pepper.
Salata Khadra Mafruma (Basic Minced Salad)
Arroz con Gandules (Rice and Pigeon Peas)
This satisfying rice dish is great served alongside roast pork or pasteles.
Roasted Cauliflower with Tahini Sauce
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
This satisfying savory pudding of homemade croutons, tomatoes, and pecorino cheese is a colorful addition to a holiday table.
Creamy potato and sweet potato variations are whipped up with crème fraîche, sage, celery root, and more.
Gan Bian Si Ji (Dry-Fried Green Beans)
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Sweet-Savory Carrot Starters and Side Dishes
Pickled, puréed, or roasted until tender, these savory carrot sides are a comforting addition to any meal.
See the recipes »
Sautéed Mixed Mushrooms
The key to achieving perfectly browned mushrooms is to heat the oil in the pan before adding them, and then stir the mushrooms only when necessary, so each side can sear without steaming. A touch of butter adds richness.
Author Mike Colameco learned how to make this indulgent custardlike potato dish from French chef Alain Senderens.
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