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Thai-Inspired Potato Salad
This Thai-inspired potato salad is one of the most exciting, most interesting potato salads you will ever have. A sweet, salty, spicy dressing over crusty roasted potatoes contrasts with the texture and flavor of fresh herbs, peppers and peanuts.
Fast and Easy Creamed Spinach
This somewhat healthy creamed spinach recipe is lighter than traditional creamed spinach. It is a little easier, a little quicker, and a little more contemporary. Have all your ingredients ready to go ahead of time. It's a classic steak side dish.
Smashed Cucumber Salad
This smashed cucumber salad is one of my all-time favorite cold summer side dishes. By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. The only decision you're going to have to make is how long to let the cucumbers marinate — half an hour or so or not at all. Perfect with grilled meat or shrimp.
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.
Broccoli Garlic Angel Hair Pasta
This pasta with broccoli and garlic makes a beautiful side dish or vegetarian main course. If you've got to eat your broccoli, this is a great way to do it! Garnish each serving with a dusting of Parmigiano-Reggiano and more red pepper flakes if desired.
Classic Rice Pilaf
Try this baked rice pilaf for a perfect batch of white rice made without a rice cooker. Once you see how incredibly delicious and foolproof this method is, you'll never cook rice on the stovetop again.
Pan-Fried Butter Beans
This pan-fried butter bean recipe is delicious, super-easy, and good for you too.
Baked "Fried" Rice
This easy oven method for baked "fried" rice produces something very similar to classic fried rice, but you don't need leftover rice to make it. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. If using a different kind of rice or pan size, just adjust the cooking time. Garnish with green onions and serve with a runny poached egg on top if desired.
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.
"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.
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!
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.
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