sides

Thanksgiving Practice Round: 30 Inspiring Side Dishes That Go Next Level

Brussels sprouts, root veg, wild rice with a twist
Nov 24, 2014 12:00 pm

Thanksgiving is the time of year the dinner table gets all dressed up. Make sure it's full to the point of creaking with any (or many!) of our masterfully curated Thanksgiving sides. Looking to cook with squash, mushrooms, sweet potatoes, Brussels sprouts, root veggies and more seasonal ingredients? Here are 30 recipes to peruse.

Spicy Sourdough Stuffing Recipe

Tip: pickle your mirepoix, make tangier stuffing
Nov 19, 2014 3:00 pm
sourdough stuffing recipe
Photo: Paul Harrison

When it comes to my favorite Thanksgiving food, I'm in the (proud) minority: I LOVE stuffing. And to be honest, I love even the most basic boxed stuff. But while I have a soft spot in my heart for Stove Top and that ilk, we can all do better. You know what's in that box? Seasoned bread crumbs. Come, my child, and let me show you how to ascend to a higher plane of stuffing. It involves sourdough bread and home-pickling. And it is good.

Brussels Sprouts With Kumquats And Smoked Salt Recipe

Easy bacon-flecked sprouts with a sweet, tart glaze
Nov 10, 2014 12:00 pm

That's right, they're not just for toast anymore! Jam, marmalade and other fruit and vegetable preserves are a welcome addition in this new collection of recipes from James Beard-nominated Rachel Saunders, author of Blue Chair Jam Cookbook. How many meals can you incorporate jam into? Let's find out, starting with bacon-studded Brussels sprouts. 

Loaded Sweet Potato Tots Recipe

Crunchy tots, starring olives, almonds and chorizo
Nov 3, 2014 3:00 pm
sweet potato tots
Photo: Katie Chudy

Raise your hand if you don't love tater tots. Thought so. While flavors are seemingly endless in a cafeteria-nostalgic kind of way, taking these childhood favorites in a Spanish direction and using sweet potatoes as a base, these are sure to be adult-approved as well. Studded with olives, almonds and chorizo, try them out at your next get-together.

7 Ways To Step Up Your Summer Slaw Game

Spice up everyone's favorite summer side dish
Aug 5, 2014 10:00 am

Grilling season has officially hit full stride, and if there's one thing that just might trump the grilled meats and veggies, it's the sides. A well-constructed bowl of coleslaw can take a summer dinner to the next level. But we're not just talking about any mayo-drenched rendition of the dish most commonly associated with the American South. If you're going to make some, we think you should take your time and make it right. That's why we've rounded up 7 of our favorites.

Meatless Monday: Wild Rice Pancakes Recipe

Savory whole-grain pancakes make a great side
Jul 28, 2014 11:00 am
Photo: Guy Ambrosino

You love your cast-iron skillet, and we love that you love it. Make the most of this bromance with The New Cast Iron Skillet Cookbook, an ode to the best, most versatile and frankly attractive pan in your kitchen. With recipes from the American South to Europe, South America, Asia and beyond, you'll have plenty of reasons (besides "too much bacon") to break out this book and cook something great, like these savory, hearty wild rice pancakes. 

Grilled Potato Salad With Feta And Dill Recipe

Tangy lemon-spiked potato salad hot off the grill
Jul 16, 2014 1:00 pm
grilled potato salad with feta and dill
Photo: Mark Shaw

Nothing ruins a great picnic spread faster than terrible potato salad. You know the kind I'm talking about: overcooked potatoes choked with mayo, lacking acidity and salt and just kind of gratuitously there on the table like anyone invited it. This grilled potato salad with lemon, feta and dill is that potato salad's hot cousin from the big city.

Smoked Eggplant Fingerling Potato Salad Recipe

Pimp out your potato salad with baba ghanoush
Jul 10, 2014 11:00 am
smoked eggplant fingerling potato salad
Photo: Mark Shaw

This super-simple smoked eggplant fingerling potato salad recipe is great for cookouts because while you've got the grill fired up, you can toss a couple of eggplant halves on there, forget about them for a while, then remember them, think you burned them and discover that underneath that dark layer of char is savory velvety-smooth smoked eggplant ready to blanket your potatoes. 

ADVERTISEMENT

Follow Food Republic

Remember the 3 A's: aphrodisiac, absinthe, America
The Andean city is fast becoming a food destination
Is it deep-fried or poached? Learn some egg magic.
The Food Scientist answers vexing food questions
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
Fruity ales, hearty stouts to drink on Thursday
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.