Discover Delicious Recipes
Browse our growing collection of community recipes. Find inspiration for your next meal, filter by dietary needs, and organize everything in your pantry.
Filters
16658 recipes found
French Onion Green Bean Casserole
A classic green bean casserole is elevated with some of my favorite flavors from French onion soup — caramelized onions and Gruyère cheese.
Celery Root Puree
I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.
Mexican Grilled Corn
I love Mexican grilled corn! I consider it to be the greatest corn on the cob of all time. The way the subtly salted cotija cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors.
How to Make Roasted Red Potatoes
This red skin potato recipe is a go-to side dish. You have to do only a few things, and if you do those things, we're talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes until dark and rich.
Chef John's Roasted Brussels Sprouts
These parboiled and roasted Brussels sprouts make a lovely side dish for your holiday feast. I can't think of a main course, especially one made from some succulent animal, that this wouldn't pair wonderfully with.
Chef John's Cottage Fries
While cottage fries may not get the same love as French fries, home fries, or steak fries, they more than hold their own against other potato side dishes.
Oven-Baked Onion Rings
These easy baked onion rings are super crunchy and almost as good as any made in a deep fryer. No-muss, no-fuss!
How to Make Farinata
Fainè, also called farinata, is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty and the edges get crispy yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.
"Special" Roasted Potatoes
This recipe for yellow potatoes turns out delicious and crusty. The secret step is boiling the potatoes in a salted, seasoned liquid. As a result, they absorb flavor and salt and, more importantly, cook on the surface, forming a great, crunchy texture in the oven.
Chef John's Bourbon-Glazed Carrots
These bourbon-glazed, butter-soaked carrots are the greatest special occasion vegetable side dish of all time. Sweet, savory, and oh-so glossy.
Pan-Fried Butter Beans
This pan-fried butter bean recipe is delicious, super-easy, and good for you too.
Kartoffelklöße (German Potato Dumplings)
These German potato dumplings are the latest import to my potato-side dish collection. They're drizzled in browned butter and topped with crunchy croutons, but they're also good topped with bacon, sautéed onions, and mushroom sauce. If you have time, roast the potatoes (instead of boiling them) so they're nice and dry. I like to serve them with sausage and red cabbage.
Have a recipe to share?
Join PantryLink to add your own recipes, manage your pantry, and create smart shopping lists — all in one place.