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Recipes - Side Dishes

By Dara Moskowitz Grumdahl
These fragrant Provençal herb-scented beans make a fine meal on their own, with some shavings of Parmigiano, aged goat cheese or ricotta salata, and Shallot (or Garlic) Toasts. They are also a classic accompaniment to grilled or roasted lamb.
By Dara Moskowitz Grumdahl
A simple, quick garlic toast.
By Betsy Nelson
Add a new dish to your Thanksgiving feast!
By Betsy Nelson
A delicious twist on the traditional Thanksgiving stuffing.
By Dara Moskowitz Grumdahl
The mustard-caper butter brings zing to this earthy fall favorite.
By Dara Moskowitz Grumdahl
A colorful and nutritious side dish.
By Cary Neff
Chef’s note: Frozen cranberries (not thawed) or fresh cranberries can be used in place of dried cranberries. Pulse the cranberries in a food processor to chop, then measure to 3/4 cup and add stuffing mix.
By Dara Moskowitz Grumdahl
Raita is a frequent condiment in Indian cuisine, tsatsiki in Greek cuisine.
By Dara Moskowitz Grumdahl
Kishk is a Lebanese ferment of yogurt mixed with bulgur wheat. Its flavor is unique and distinctive.
By Cary Neff
Try this simple roasted root vegetable recipe for an easy side.
By Dara Moskowitz Grumdahl
Recipe excerpted from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells.
By Dara Moskowitz Grumdahl
Looking to enhance your vitality – or to rebuild it after a health crisis? Author and cancer survivor Rebecca Katz sees great-tasting whole foods as a natural and delicious place to begin.
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