Vegetables and Sides

Baby Brussels Sprouts and Couscous
Two quick and easy side dishes that work well with Fall Holiday fare.
Baked Gnocchi with Cream and Fontina
Gnocchi are soft, puffy Italian dumplings, which I like to call "little labors of love," since they can be a bit of work to prepare. For most home cooks, making gnocchi seems an arduous task, but with a little practice you can become an expert gnocchi maker.
Baked Rice
Rice is the perfect accompaniment to everything from a big bowl of gumbo to beef stew to fried chicken. And this recipe for Baked Rice makes the side extremely simple to prepare.
Baked Sweet Potato Fries
Sweet potatoes are available year-round, but their prime season is really autumn and winter. These potatoes are crispy like fries but they’re better for you because they’re baked.
Basmati Pilaf
I learned how to make Indian-style rice pilaf from an Indian friend who always shows up to parties with a big bowl of her fragrant basmati pilaf.
Blistered Brussels Sprouts
When I was growing up, I turned my nose up to Brussels sprouts. Little did I know that this strong smelling member of the cabbage family was a little gem when prepared properly.
Boursin Mashed Potatoes
Mashed potatoes are an all-purpose side dish, almost as American as apple pie! The recent revival of "diner" dining and trendy diner-style upscale restaurants has elevated this blue plate special side dish to new heights.
Brussels Sprouts
The best way to make these little cabbages palatable is to not overcook them, let them remain al dente but use high heat so as to caramelize the outsides a bit.
Buttered Green Beans
A simple green vegetable is a wonderful addition to an otherwise rich meal.
Carol's Stuffed Squash
This is a great side dish to fried chicken, or alongside a grilled entrée such as chicken or pork chops.
Cauliflower Curry
Cauliflower is an often forgotten vegetable. But this snowy white member of the broccoli family is a favorite in Indian restaurants. The vegetable is often served in a mixed vegetable curry or in a dish called aloo gobi which is simply a curry of potatoes and cauliflower.
Cauliflower Mash
Cauliflower is appearing more frequently on restaurant menus as chefs are pairings a base of smoothly pureed cauliflower with meats and a drizzling of truffle oil.
Chef Jaime Laurita's Basic Risotto
Check out this easy risotto recipe that is perfect for pairing with one of our delicious main courses.
Chef Jaime Laurita's Spicy Ligurian Black Mussels with Lemon Segments and Fresh Basil
"When I was traveling through Italy on a scholarship from the Culinary Institute of America, this was a recipe that I cherished as I learned it in a very small restaurant in the Cinque Terre."
Chef Jaime Laurita's Summer's End Skillet Gnocchi
If you are wondering what to do with your end of Summer corn and tomatoes, check our Chef Jaime's recipe for skillet gnocchi.
Chickpea and Spinach Curry
I cook several meatless meals for my family every week, and often I serve this flavorful version of Chickpea and Spinach Curry.
Chile-Cheese Rice
Steak and baked potatoes. Spaghetti and meatballs. Some dishes go so well together that they become synonymous. At our house, my baby back ribs and Chile-Cheese Rice could be added to that list.
Cilantro-Lime Pilaf
Provide some flair to your rice by adding lime zest, lime juice, and cilantro.
Cinnamon-Orange Cranberry Sauce
Cranberry sauce is as much a part of the Thanksgiving feast as the turkey. And, if you don’t like the sweet-and-tart relish, don’t blame the cranberries.
Cool Baby Greens with Warm Goat Cheese Soufflés
Give these luscious, savory soufflés a try and learn just how versatile (and easy!) making soufflés can be.
Corn and Cream Savory Bread Pudding
This luscious, savory bread pudding has bacon, green onions and thyme to counter the corn’s sweetness, and a combination of whipping cream and beaten eggs to bind the ingredients with cubes of French bread. It's a delicious accompaniment to many grilled and roasted meats and seafood.
Corny Coleslaw
Coleslaw is the ever-present sidekick to barbecue, and the crisp and crunchy salad is the perfect foil to smoky ribs or pulled pork sandwiches. With the help of a Viking food processor, turning an inexpensive head of cabbage into a mound of slaw takes mere seconds.
Creamy Bacon-Corn Risotto
Corn and bacon are a perennial combination. What would your favorite corn chowder be without some crumbled bacon?
Creamy Oven-Baked Polenta
Making polenta could be described as a workout for your upper arms, since most recipes require lots of stirring. But making creamy polenta doesn’t have to be so much work.
Eggplant Roulades
Variations on Eggplant Roulades abound. Here, Slices of eggplant are broiled and then stuffed with a combination of three cheeses and wrapped up in a piece of smoky prosciutto.
Fragrant Thai-Inspired Coleslaw
This slaw is delicious served atop the burgers, but is also delicious with simple grilled salmon or tuna steaks or with the addition of steamed shrimp or shredded chicken to be served as a light main course.
French-Style Green Beans
French-style green beans are sliced lengthwise into thin julienne strips. You can slice the beans with a sharp paring knife or with a bean slicer designed specifically for the task.
Fresh Cranberry Relish
The rich jewel- toned color and tart flavor of fresh cranberries make them a welcome accompaniment to any number of dishes.
Fried Rice with Pineapple
Fried rice is a Chinese takeout staple, but my Fried Rice with Pineapple is a Thai tradition that is sweet, spicy and loaded with fresh pineapple flavor. Using a whole fresh pineapple boosts both flavor and presentation.
Fried Truffled Macaroni and Cheese
A classic just got better! Try this tantalizing version of traditional macaroni and cheese with the delicious addition of Béchamel sauce and truffle oil.
Garlic Cheese Grits
Garlic Scalloped Potatoes
Gingered Summer Squash Slaw
Crisp slaws are the perfect picnic take-along, but most are heavily loaded down with creamy dressings. My flavorful Gingered Summer Squash Slaw is a lighter choice that’s flavored with lots of ginger and a hint of mint.
Grilled Asparagus with Ginger Sesame Dipping Sauce
Grilled Caesar Salad
If you own a Viking outdoor grill you’ve probably grilled your share of steaks, chicken, burgers and baby back ribs. But did you know you could grill your salad, too?
Haricots Verts with Orange Zest
The perfect addition to an elegant meal or a weeknight supper.
Herbed Pilaf
Honey-Citrus Marinated Asparagus
Fresh, in-season asparagus is one of my favorite signs of spring. And, the season’s best asparagus is, to me, much tastier than the asparagus available in the off season.
Honey-Roasted Mashed Sweet Potatoes
The gentle sweetness of honey enhances the natural sweetness of roasted sweet potatoes in this appealing recipe. Because the potatoes are roasted instead of boiled, they retain all of their flavor and nutrients. For best results, use full-flavored honey.
Hot Avocado Boats
The tangy hot vinaigrette filling the center of a smooth, luscious avocado half is a combination that can’t be beaten.
Jasmine Shrimp Fried Rice
Thai fried rice is an epiphany of flavors. Especially for those who grew up eating fried rice from a corner Chinese takeout restaurant. The subtle saltiness of fish sauce, the crisp flavors of fresh herbs and the slight bite of hot pepper make the dish sublime.
Jicama Slaw
If you’re serving spicy Mexican flare you’ll enjoy the cool, crisp sensation of this veggie-packed Jicama Slaw. Start with a bag of “angel hair” shredded cabbage for coleslaw, add thinly sliced jicama and carrot and toss with a cilantro-lime vinaigrette and you’ve got one fantastic side dish.
Karin's Twice-Baked Potatoes
When I’m serving steak, I often turn to my Twice-Baked Potatoes. And I always prepare extra and freeze some for later.
Lemon-Chive Mashed Potatoes
Despite the fact that mashed potatoes are a bit overdone in restaurants, they’re still the ultimate comfort food. Tired of pairing spring entrees with pasta or rice, I sought a way to add spring zing to mashed potatoes.
Lemony Roasted Broccoli Raab
This preparation makes a delicious accompaniment to almost any meat dishes, and I also love to serve it as a bed for grilled fish.
Lentil Ragout
When looking for an accompaniment for roasted fish, leave the garlic mashed potatoes off the menu and consider legumes instead. The combination is not only healthful, but hearty and delicious.
Long Noodle Salad
Chicken Long Rice, a dish featuring shredded chicken over cooked long rice noodles, and Sunomono, a light cucumber-shrimp salad seasoned with rice vinegar, are popular luau dishes on the Hawaiian islands. I’ve toyed with the recipes and merged the two, coming up with my Long Noodle Salad.
Melanzana Mozzarella
My Melanzana Mozzarella can be made ahead, freezes beautifully once baked, and feeds a crowd. Add a salad, some good bread and a glass of Chianti for a taste of Italian home cooking.
Mexican Grilled Corn
If you haven’t discovered the simplicity of grilling corn right in the husks you’re in for an epiphany. No muss, no fuss…just toss unshucked ears of corn on the grill and turn them every five minutes, for a total cooking time of 25 minutes.
My Mac & Cheese
This comfort food is heaven on a plate, but it isn’t for times when you’re counting fat grams. When you’re throwing caution to the wind, serve this as an entrée or side dish.
Nana's Dressing
Dressing was my least favorite part of a Thanksgiving meal until I sampled my mother-in-law's deliciously light cornbread dressing. Most dressings are heavy, but this combination of crumbled cornbread and cubed white bread perfectly seasoned with sautéed onion, celery, and loads of chopped fresh parsley is just right.
Noodle Kugel
Noodle Kugel is a dish traditionally served for Jewish holidays, but this sweet and savory side dish is so delicious, I like to serve it as a year-round accompaniment to braised pork or my Chicken Normandy sauté.
Old Fashioned Potato Salad with Bacon
Potato salad is ever present at picnics, potlucks and fish fries, and one of my favorite versions is Old Fashioned Potato Salad with Bacon.
Oriental Noodles
Few dishes can boast the versatility of being delicious hot, cold, or at room temperature. Ratatouille and potato-leek soup come to mind. But my favorite all-temperature side dish is Oriental Noodles.
Orzo and Sweet Pea Risotto
Orzo has become one of my family’s favorite pastas. I serve it often, as a comforting side dish in place of rice. This recipe takes my simple orzo preparation a step further.
Oven Roasted Asparagus
Pancetta-Seared Green Beans
Green beans with bacon is as all-American as a side dish gets. Here, we swap out the bacon with smoky pancetta and add fresh herbs and garlic for an updated variation that’s also delicious with Brussels sprouts, broccoli or asparagus.
Pan-Roasted Zucchini
Roasted vegetables, with their caramelized sweetness, are a perfectly simple vegetable side dish. However, the high temperatures can be a problem if you’re preparing the vegetables as a side dish to entrees that must be baked in a 350-degree oven.
Pommes Frites
Potato Casserole
Few recipes are as "multi-purpose" as this Potato Casserole. As a side dish to grilled entrees or a holiday baked ham, or an addition to a breakfast or brunch buffet, it’s always a hit.
Prosciutto-Wrapped Asparagus
Sometimes the simple things are the best, especially when it comes to dinner party menus. If you’re serving a special entrée, your side dishes shouldn’t occupy too much of your pre-meal time or take too much attention away from the main course.
Pumpkin and Potato Gratin with Bacon and Gruyère Cheese
This gratin is likely to become a new tradition for your holiday table. Cubes of bright orange pumpkin and creamy white potato are blended with smoky bacon and a spiced egg custard. This gratin tastes fantastic and looks like a photograph in a fancy food magazine.
Quattro Formaggi Spinach Dip
Whenever a restaurant menu offers up "Pasta Quattro Formaggi" I’m usually a taker. Cheese lover that I am, what could be better?
Quick Fried Rice
Fried rice is a takeout favorite, but it is a snap to prepare at home with leftover cooked rice. In fact, the dish is best when made with leftover rice rather than freshly cooked.
Quick Spinach, Corn and Black Bean Bake
I’m always at a loss when looking for a vegetable side dish to serve with Mexican fare so I developed this recipe for Quick Spinach, Corn and Black Bean Bake when planning to teach a Southwestern cooking class.
Red Wine Risotto
Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy.
Roasted Asparagus
There’s almost no way to improve the flavor of spring’s fresh, in-season asparagus. Simply steamed, drizzled with some good olive oil and sprinkled with sea salt and black pepper, it is near perfection with little adornment.
Roasted Autumn Vegetables
The summer produce stands may close down for the fall, but the supermarket veggie bins abound with the gems of autumn. Root vegetables are favorites at my table.
Roasted Baby Potatoes with Mushrooms and Green Beans
Roasted vegetables make wonderful, no-fuss side dishes. Here, vegetables that are usually roasted separately are roasted together with a hefty dose of shallot, garlic and fresh thyme.
Roasted Broccoli with Garlic
Roasting used to be a cooking technique reserved for meats, but in today’s kitchen there’s almost nothing that doesn’t benefit from the caramelization that occurs in a hot oven.
Roasted Garlic Smashed Potatoes
This recipe’s beginnings are two-fold. What resulted is this big bowl of Roasted Garlic Smashed Potatoes that are full of flavor yet contain little fat.
Roasted Hunan Eggplant
I love eggplant. I honestly love it. I loved it even more a few years back when hubby and I spent a week in San Francisco. I’m sharing my version of Hunan Eggplant today.
Roasted Red Pepper Aioli
Rosemary Roasted Potatoes
These potatoes are flavored with fresh rosemary and are roasted along with some quartered shallots and whole garlic cloves. The potatoes also make an excellent accompaniment to grilled or broiled steak
Sautéed Brussels Leaves
If you hated Brussels sprouts as a child, give them another try in this recipe for pancetta-coated Brussels leaves. Separating the leaves is a bit of work, but the resulting side dish is deliciously worth the effort. If time is short, simply core and quarter the Brussels sprouts.
Sautéed Sugar Snap Peas and Asparagus
A quick stir fry is a colorful and crunchy side dish and this one is packed with flavor. Substitute other vegetables for the sugar snap peas and asparagus. Carrots and broccoli also make a delicious combination.
Savory Mushroom Bread Pudding
This delectable savory bread pudding is a cross between a fine soufflé and a rich stuffing. A combination of both dried and fresh mushrooms provide plenty of flavor.
Scalloped Cabbage
My family has a history with scalloped dishes. In fact, my 95-year-old grandmother and my Mom are known for their scalloped potatoes. So, I took their basic recipe: potatoes with a cheese sauce, baked until bubbly and browned, and added some other influences. What resulted was a Southern-style side dish that is perfect for a covered dish dinner or holiday buffet.
Southern Hushpuppies
When newspapers are spread out on the picnic table, you can bet a Southern fish fry is about to proceed. And when the fish is fried, hushpuppies are always next to hit the hot oil.
South of the Border Saute
I love preparing dishes with a Mexican accent but was always up in the air about what to serve as a vegetable side dish. This quick sauté complements any Mexican entrée.
Southwestern Succotash
Succotash is an old-time side dish, and in its simplest form is just lima beans and corn simmered in a saucepan. But chefs all over the country are coming up with new versions that are packed with flavor.
Spanish Rice
Hispanic ingredients abound at supermarkets and specialty groceries all over the country. It’s a trend I embrace, making chorizo and other wonderful ingredients available to all.
Spiced Basmati Rice
Most curries from India are served with a starch – some puffy naan bread or aromatic basmati rice. Naan bread is fun to make at home, but the dough usually needs to be made three hours ahead, requiring a bit more forethought than weeknight family meals allow.
Spiced Couscous
Flash back five years and the rice aisle of the supermarket looks dramatically different than it does today. The packaged rice mixes and dried white rice now sit alongside exotic varieties of rice and boxes of couscous – super fine grains of pasta that cook up in mere minutes.
Spinach and Lemon Orzo Pilaf
Spinach, lemon and feta are a common Greek combination. Add some orzo pasta and fresh herbs and you’ve got a dish that’s the perfect accompaniment to grilled lamb chops or served on its own as a Greek-inspired meatless entrée.
Split Pea Curry
The Indian name for lentils in general is "dhal." But dhal can also mean a highly-spiced dish made with split beans, peas, or lentils flavored with tomatoes, onions, and other aromatics.
Sweet and Sour Green Beans
Sweet Potato Crumble
Our Thanksgiving meal has always included a sweet potato casserole with a flavor closely resembling the pumpkin pies we enjoy for dessert. Serving two nearly identical dishes on the holiday table didn’t make sense, so I came up with a pared-down version that my family likes even better.
Sweet Saffron Pilaf
Swiss Scalloped Potatoes
My mother is famous for her scalloped potatoes. Since scalloped potatoes are such a family favorite, I came up with a signature version of my own.
Tomatoes Stuffed with Goat Cheese
I was given this recipe by a producer of goat cheese, a savvy marketeer who hands out recipe leaflets with every cheese he sells. Ironically named Monsieur Cochon (Mr. Pig), he is an idealist, raising his herd of 150 goats on herbage from his own farm, with the help of his wife, Véronique.
Tomato Tart
This tomato tart isn't a sweet dessert pie, but something savory and special - the perfect dish for a light supper or end-of-summer luncheon.
Tomato-Zucchini Tart
This savory tart is a delicious way to use late-summer tomatoes and zucchini. By brushing the vegetables with basil- and garlic-infused olive oil and sprinkling with buttery Gruyere cheese, you’ll bring out the flavor of the season’s best produce.
Truffled Angel Hair Pasta with Wild Mushrooms
Simple, yet sublime, it is a perfect accompaniment to grilled meats or poultry.
Turkey and Broccoli Penne al Forno
"Al Forno" describes baked pasta dishes, such as this satisfying combination of turkey, broccoli and penne baked in a creamy Gruyère and Parmesan cheese sauce.
Tuscan Grilled Vegetables
Vegetable Fried Rice
Warm Potato Salad
Warm, waxy potatoes are tossed with olive oil that is flavored with garlic, anchovies and capers. If you’d like a more piquant salad add a little fresh lemon juice or red wine vinegar to the dressing.
White Bean and Butternut Squash Ragout
Crisp autumn air usually means you’ll see me with a butternut squash in my grocery cart. This sweet, orange winter squash just says “fall” to me and I like to serve it in soups, layered in lasagna or roasted as a side dish.
White Bean Casserole
Ordinary baked beans step aside. One taste of this Provence-inspired White Bean Casserole and you’ll banish canned baked beans for good.
Wilted Red Cabbage
Wilted Red Cabbage is simple to prepare and is a wonderful way to add this healthful vegetable to your menus.
This recipe couldn't be simpler and the final dish couldn't be tastier.
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