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The Ultimate Guide to Sensational Sides
Side Dish Recipes from Food & Wine

Side Dish Recipes from Food & Wine

Updated February 14, 2013

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Credit: Fredrika Stjärne

These side dishes from Food & Wine magazine are the perfect thing to accompany a delicious entrée.

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Almond-Milk Creamed Spinach

Credit: Christina Holmes

Almond-Milk Creamed Spinach Recipe

This creamed spinach is so silky and light that you won't miss the cream. The crunchy bread crumb topping is a fantastic addition.

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Mixed Pantry Pan Roast

Credit: Johnny Miller

Mixed Pantry Pan Roast Recipe

This one-pan super side combines a number of standard shelf-stable pantry staples, like sun-dried tomatoes, tinned sardines and hearts of palm.

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The Cheesiest Mashed Potatoes

Credit: Andrew Purcell

The Cheesiest Mashed Potatoes Recipe

These mashed potatoes are so packed with cheese, they're almost like fondue.

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Sweet Potatoes with Curried Puffed Grains

Credit: Andrew Purcell

Sweet Potatoes with Curried Puffed Grains Recipe

This homemade curry mix—using store-bought ingredients like puffed rice, wheat, corn and—becomes the crisp, playful topping on these easy twice-baked sweet potatoes.

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Flash-Roasted Broccoli with Spicy Crumbs

Credit: Chris Court

Flash-Roasted Broccoli with Spicy Crumbs Recipe

The genius idea here is pulsing sliced pepperoni with bread crumbs to add a ton of extra flavor and a great crunch to broccoli.

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Garlic Bread "Fries" with Marinara "Ketchup"

Credit: Chris Court

Garlic Bread "Fries" with Marinara "Ketchup" Recipe

In this imaginative party snack, addictive garlicky bread sticks and marinara sauce resemble french fries and ketchup.

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Broccoli Cheese Dunk

Credit: Chris Court

Broccoli Cheese Dunk Recipe

Gooey and luscious, this addictive starter is like a deconstructed broccoli quesadilla.

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Fried Green Plantains

Credit: Con Poulos

Fried Green Plantains Recipe

In this classic Latin American dish known as tostones, unripe plantains are sliced, smashed and fried twice, until golden.

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Quinoa-Leek Pilaf

Credit: Jessica Sample

Quinoa-Leek Pilaf Recipe

To get fluffy, tasty quinoa, stir the nutritious grain with softened leeks, then simmer it in a light vegetable broth.

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Broccoli Matchsticks and Kale Salad

Credit: Chris Court

Broccoli Matchsticks and Kale Salad Recipe

This delicious, healthy salad makes use of sweet broccoli stems.

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Baby Potato Salad with Radishes and Celery

Credit: John Kernick

Baby Potato Salad with Radishes and Celery Recipe

Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.

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Braised Cucumbers with Dill

Credit: Fredrika Stjärne

Braised Cucumbers with Dill Recipe

Fresh cucumbers are excellent when gently braised in butter and served warm. This dish is best with thin-skinned cucumbers, like English, Japanese and Persian varieties.

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Corn on the Cob with Seasoned Salts

Credit: Con Poulos

Corn on the Cob with Seasoned Salts Recipe

"Walk to pick it, run to cook it," was the mantra back in the days when corn turned starchy within hours of harvesting. New varieties stay sweet and tender longer. Flavoring the ears here is a trio of seasoned salts.

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Eggplant Involtini with Grilled Ratatouille

Credit: Con Poulos

Eggplant Involtini with Grilled Ratatouille Recipe

Faux cheeses made with nuts are key to vegan cooking. To stuff these involtini, chef Sean Baker of Gather in Berkeley re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which has a very savory, almost cheese-like flavor and is available at well-stocked specialty and natural food stores.

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Green Bean Slaw

Credit: Fredrika Stjärne

Green Bean Slaw Recipe

In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. When TV personality Rachael Ray (who is originally from upstate New York) visited the Beekman farm, Lee Woolver made a version of this salad with bacon, but it's just as delicious without.

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Grilled Squash Ribbons and Prosciutto with Mint Dressing

Credit: Con Poulos

Grilled Squash Ribbons and Prosciutto with Mint Dressing Recipe

Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.

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Sugar Snap Peas with Soffrito, Hot Pepper and Mint

Credit: Dave Lauridsen

Sugar Snap Peas with Soffrito, Hot Pepper and Mint Recipe

"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple, by cooking the sweet peas with fresh mint, crushed red pepper and soffrito (an aromatic Italian mix of sautéed minced vegetables, usually used to flavor soups and sauces).

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Two-Tone Potato Salad

Credit: Kana Okada

Two-Tone Potato Salad Recipe

Pickled onions and cucumber relish add a tangy kick to Emilee Gettle's blue-and-gold potato salad. Because she and Jere Gettle don't eat eggs, they opt for vegan mayonnaise.

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Spiced Lentils with Mushrooms and Greens

Credit: Tina Rupp

Spiced Lentils with Mushrooms and Greens Recipe

"I love lentils: They're packed with protein, very filling and a good source of iron," says Jill Donenfeld. Eat these stewy lentils as a light lunch or serve alongside Donenfeld's roasted cauliflower with raisins.

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Stovetop Mac and Cheese with Cheese Crisps

Credit: Quentin Bacon

Stovetop Mac and Cheese with Cheese Crisps Recipe

Paprika adds smoky flavor to this super-creamy dish that includes Fontina, cheddar and mascarpone. Cheese crisps replace the usual bread crumbs on top.

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Twice-Cooked Potatoes

Credit: Fredrika Stjärne

Twice-Cooked Potatoes Recipe

Piero Incisa della Rocchetta tosses boiled potatoes with a mixture of butter and olive oil and roasts them until they're tender inside, crunchy outside.

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Side Dish Recipes from Food & Wine

1 of 21

Almond-Milk Creamed Spinach

1 of 21

2 of 21

Mixed Pantry Pan Roast

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3 of 21

The Cheesiest Mashed Potatoes

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Sweet Potatoes with Curried Puffed Grains

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Flash-Roasted Broccoli with Spicy Crumbs

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Garlic Bread "Fries" with Marinara "Ketchup"

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Broccoli Cheese Dunk

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Fried Green Plantains

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Quinoa-Leek Pilaf

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Broccoli Matchsticks and Kale Salad

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Baby Potato Salad with Radishes and Celery

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Braised Cucumbers with Dill

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Corn on the Cob with Seasoned Salts

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Eggplant Involtini with Grilled Ratatouille

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Green Bean Slaw

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Grilled Squash Ribbons and Prosciutto with Mint Dressing

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Sugar Snap Peas with Soffrito, Hot Pepper and Mint

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Two-Tone Potato Salad

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Spiced Lentils with Mushrooms and Greens

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Stovetop Mac and Cheese with Cheese Crisps

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Twice-Cooked Potatoes

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