I love to serve this bright and crunchy salad as a side dish for grilled steak, piled onto a fish taco, or as a topper for a chicken sandwich.
I like making this spring vegetable side dish because it coaxes loads of flavor from just a handful of ingredients – salty capers, nutty brown butter, thyme, and toasted almonds.
Using a slow cooker to make risotto is perfect for not having to stand at the stove and constantly stir the rice, which makes this vegetarian dish a great option even on a busy weeknight. Medium thick asparagus spears are the best choice for this recipe.
Fennel is related to a group of herbs that includes anis, cumin, dill, coriander, and caraway. In the vegetable world, however, fennel is recognized as having a taste all its own, one often compared to licorice.
One of the things that I like about cooking radishes in this way that it tames spicy radishes and brings out a pleasantly mild turnip-like flavor.
According to Spanish lore, eating 12 grapes as the clock chimes midnight on New Year’s Eve will bring you 12 months of good luck. Try this delicious side dish of savory sautéed Brussels sprouts, sweet red grapes, and crunchy walnuts or pecans.
Adding egg yolks takes the creamy richness of mashed potatoes to a whole new level. You’ll wonder why you never did this before.
These potatoes are extremely popular on my holiday table. You may peel the potatoes the day before and cover them with cold water and refrigerate until you’re ready to cook them. I highly recommend you use a potato ricer for these potatoes to get the creamiest potatoes.
This is such an easy flavorful and crispy side dish to make for every day or holiday meals. I grew up eating those overcooked sprouts that my mother used to make although, truth be told, I loved them anyway. Crispy Brussels sprouts sautéed in butter with bacon…Yum!
I like to make the most of autumn’s gift of apples that are so versatile. Apples go so well with both sweet and savory ingredients. This autumn apple slaw is a good side dish to nearly any main dish that you’re serving with dinner.