In this recipe from Kimberly Hasselbrink's new cookbook, Vibrant Food, she tosses roasted cauliflower with fresh parsley, Kalamata olives, sweet currants and a lemony, earthy tahini dressing. While this is a recipe from the book's 'Winter' chapter, it's light and accessible enough to work year-round.
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Chickpeas go a bit rogue in this pepperoni, lemon zest, and Parmesan-stippled salad—the perfect option for an oven-free, summertime side.
Black beans are pitch-perfect in this Southwestern-style bean salad, which is finished with sweet nubs of corn, cilantro, jalapeño, and a crumble of corn chips.
Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. Dry ingredients are whisked together and heavy cream is gently stirred in. That's it. In fact, the biscuit dough will probably be ready before your oven has fully preheated.
In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region's famous vinegary barbecue sauce.
Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon.
Simplicity rules in this slaw, where equal amounts of cider vinegar and sugar create a straightforward sweet-and-tangy flavor that's incredibly versatile, not to mention delicious.
Sweet and tart Granny Smith apples, along with the standard cabbage and carrots, are paired with a tangy-sweet sour cream dressing for a slaw that outdoes the standard with its bright, tart flavor.
Bringing a little Tex-Mex influence to coleslaw, this dressing gets its bold flavor from lime juice, jalapeño, cilantro, and cumin.
The time investment of using dried beans pays in this recipe, which produces some of the best barbecue beans you'll ever have—a slowly reduced sauce packs a deep and complex barbecue flavor while tender and creamy beans round it out.
Great barbecue beans don't need to take half a day to make—using canned beans with a sauce built from scratch delivers a lot of the depth associated with more time-intensive recipes. Great barbecue beans don't need to take half a day to make—using canned beans with a sauce built from scratch delivers a lot of the depth associated with more time-intensive recipes.
I was one of those weird kids who always liked okra. Something about the snappy skin and pop of the seeds made me forget the slime and embrace the long, pointy vegetables. I did, of course, almost always eat okra breaded and deep fried, so maybe I just liked the salty, greasy crunch.
Kale is one of the trendiest vegetables these days, but it's still possible to serve it in a surprising way: grilled. Smoky and with a touch of crunch, hearty lacinato leaves are a delightful, if unusual, vehicle for a vinaigrette made with crisped bacon, shallots, and apple cider vinegar. It's a killer side dish you'll want to nestle alongside your potato salad and hamburgers at your next BBQ.
Made with sturdy lentils du Puy and a simple Dijon vinaigrette, David Lebovitz's lentil salad doesn't stray far from expected flavors. But each bite sings in perfect harmony with the next, making this dish a perfect template for experimentation.
Latkes are a far more common sight at Hanukkah than Passover, but there's no real reason why you can't fry up a batch in the springtime.
These fried cornmeal batter nuggets are crunchy on the outside and moist with buttermilk on the inside. Finish them with a spicy cayenne remoulade sauce on the side.
This savory bread pudding marries onions, carrots, thyme, and sharp cheddar cheese for an earthy, cheesy side dish or main course.