A six-ingredient sauce.
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Honey and Chive Butter
Great with warm, crusty bread.
Honey and Garlic Vinaigrette
Recipe from The Locavore’s Kitchen, Swallow Press, 2011
Honeyed Carrots with Lemon Zest and Thyme
This recipe looks really beautiful using different colored carrots; maroon, yellow, orange…they do bleed into one another during cooking so the colors stay pretty vibrant.
Heirloom Tomato Bread Pudding
This savory take on classic bread pudding will only be as good as the tomatoes that go into it so be sure the tomatoes are at their peak of flavor and ripeness. For an added burst of flavor, add two tablespoons of chopped sun dried tomatoes.
Yogurt Bread
Yogurt is the key to this smooth and silky dough that yields bread with a delightfully tender crumb. Even those new to bread making will enjoy delicious results with this easy recipe.
Yogurt Marinade with Garam Masala
Yogurt is a natural tenderizer for all kinds of meats: lamb, chicken, pork and beef and is used frequently in Indian cuisine. Garam masala is a blend of warm, not hot, Indian spices that can be purchased in the spice aisle or blended at home…a combination of ingredients not to be missed.
Cider Baked Beans with Smoky Bacon
Long and slow cooking, this earthy and aromatic bean recipe starts with dried beans (the best choices are pea, navy or white beans, or a mixture of all three) and gets big boosts of flavor from smoked bacon, sweet cider, molasses and spicy dried mustard.
Naturally Sweet Applesauce
Naturally sweet apples make the best applesauce so look for varieties like Winesap, Gala, Fuji, Macintosh or Yellow Delicious.
Potato Latkes
For the crispiest, most tender latkes, use starchy potatoes like russets or Idaho.
Diane’s Hot Water Corn Bread
The crunchy, gritty texture of cornmeal adds a rustic appeal to this simple fried corn bread.
Diane’s Collard Greens
This recipe can be prepared as a side dish, or add a little meat and it becomes a main course. Take care not to overcook the greens so that they come off the stove with some texture and color.