A Dash of Sass (1)
Coconut & Lime (1)
Side Dish (22)
Main Course (13)
Soups & Stews (3)
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.
We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss.
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette.
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish.
Shepherd's pie is a hearty one-pot meal sure to satisfy even the hungriest bunch.
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish.
Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys.
This hearty and rich fish pie is more of a casserole than a "pie".
You can smell the milk and cream turn from sweet to savory as this dish bakes.
Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked.
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
Horn of plenty chanterelles, also known as trumpets of death, aren't true chanterelles, but are classified as chanterelloid, or chanterelle-like, fungi.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.