Backyard BBQ (11)
Cocktail Party (4)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it's just al dente allows it to soak up plenty of the creamy sauce.
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
Japanese ochazuke is just white rice steeped in green tea, and yet it's so much more.
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying.
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme.
Fresh orange juice and plenty of mint enliven ordinary frozen peas in this easy side dish.
Earthy rutabagas and aged Gruyére add intrigue to a classic potato gratin. Slicing the root vegetables with a mandoline and cooking the ingredients on the stove top before baking results in an especially luscious dish.