A simplified versino of caponata—the classic sweet and sour Sicilian eggplant relish—tossed with bitter broccoli rabe. This is about as flavorful as side dishes get.
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Fennel, swiss chard, and white beans in a creamy gratin scented with nutmeg and topped with cheesy breadcrumbs.
This Sweet Potato Shepherd's Pie from Lyniece North Talmadge's The Sweet Potato Lover's Cookbook takes the classic mashed potato topping and swaps it out for mashed sweets. The super savory filling is a mix of ground beef or turkey sautéed with tomatoes, thyme, and an umami blast of Worcestershire and shiitake mushrooms, rich and meaty enough to stand up to the sweetness of the sweet potato topping.
This festive recipe makes a fitting holiday side dish. You can prepare it through step three a day in advance. Reheat the components separately and combine them shortly before serving.
I suppose that while paging through Alton Brown's Good Eats 2: The Middle Years, I was looking for a glazed carrot recipe that had a little more oomph than the standard combo of butter and brown sugar. This recipe subs in ginger ale as a sweetener, and depending on which brand you choose it can lend a significant kick. I chose a super strong ginger beer, which reduced to a lovely glaze and left the carrots plenty spicy and gingery enough to wake you up. The sprinkling of chili powder adds a bit more warmth and spice, taking these carrots out of the realm of sleepy side and into the side dish spotlight.