Category: Side


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Basil Rice

Basil rice is tasty addition to any meal! Fresh basil and garlic bring an herbaceous aromatic flavor to this easy…

A Couple Cooks – Recipes worth repeating.

Basil rice is tasty addition to any meal! Fresh basil and garlic bring an herbaceous aromatic flavor to this easy side dish.

Basil Rice

Need an easy side dish? Try this herbaceous basil rice! It’s simple to whip up with fresh basil, butter, and garlic, which bring an aromatic flavor to this easy side dish. A bit of lemon zest and juice add an extra citrus spin! It’s amazing what a few extra ingredients can do to add pizzazz to simple rice. This one is a standard on our table (and, you can make variations with any herbs you have on hand!).

Ingredients in basil rice

It’s simple to make basil rice, and it’s perfect for when you have fresh basil on hand. Whether it’s fresh from your garden or leftover from the store, it works perfectly to make an impressive and easy side dish. Here’s what you’ll need:

  • White long grain rice
  • Salted butter
  • Garlic (or garlic powder)
  • Fresh basil
  • Lemon, zest and juice, optional
Basil rice

Tips for basil rice

There’s no trick to basil rice: the fresh basil and bright lemon carry the flavors! Here are a few tips to keep in mind when you make a pot of rice:

  • No shortcuts with a short ingredient list! Use a real garlic clove for the best flavor (not jarred in either case). But if you don’t have garlic on hand, garlic powder tastes good too. If you have it, a real lemon gives a big punch to this recipe! But it’s optional and tastes great either way.
  • Rinse the rice. Rinsing rice removes starch from the outside of the grains. This prevents getting a gooey, sticky, gummy pot of rice.
  • Allow the pot to stand for 10 minutes after cooking. This rest time is crucial because it steams the rice, letting the water become fully absorbed into each grain.

Leftover storage

This basil rice recipe tastes the best the day of serving. But leftovers also keep well! Store leftover basil rice refrigerated for up to 5 days; reheat gently on the stovetop with a small splash of water. You may need to add an additional pinch or two of salt.

One thing to keep in mind for leftovers: the color of the basil darkens after refrigeration. So if you’re making this ahead, keep the basil separate and add right before serving.

Basil

Ways to serve basil rice

Basil rice is very versatile: it pairs with many Mediterranean-style recipes from chicken to fish and vegetarian dinners. Here are a few great ways to serve it:

More basil recipes

There are so many ways to cook basil into meals! Here are a few favorite basil recipes:

This basil rice recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy free, use olive oil.

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Basil Rice

Basil Rice

★★★★★

5 from 1 review
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Rest Time: 10 Minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4
Print Recipe

Description

Basil rice is tasty addition to any meal! Fresh basil and garlic bring an herbaceous aromatic flavor to this easy side dish.

Ingredients

  • 1 cup dry white long grain rice
  • ½ teaspoon kosher salt, divided
  • 1 tablespoon salted butter or olive oil
  • 1 small garlic clove, finely minced (or ¼ teaspoon garlic powder)
  • ½ cup thinly sliced basil
  • Zest from 1 lemon and/or 1 tablespoon lemon juice, optional

Instructions

  1. Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
  2. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
  3. Fluff the rice with a fork. Stir in the butter, minced garlic, basil, lemon zest and juice (if using), and ¼ teaspoon kosher salt. Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop with a tablespoon of water. Keep in mind, the color of the basil darkens after refrigeration, so if making in advance, add the basil directly before serving.
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Basil rice

A Couple Cooks - Recipes worth repeating.

Bow Tie Pasta Salad

This bow tie pasta salad recipe is simple and so tasty! Pair noodles with tomatoes, herbs, and feta cheese for…

A Couple Cooks – Recipes worth repeating.

This bow tie pasta salad recipe is simple and so tasty! Pair noodles with tomatoes, herbs, and feta cheese for a satisfying side dish.

Bow tie pasta salad

If there’s something we never tire of, it’s a good pasta salad. They’re fun, delicious, and give us those carefree summer vibes. But sometimes they can take a while to make, especially if they have lots of ingredients. So this easy bow tie pasta salad has become a favorite! Pair the chewy noodles with tomatoes, fresh herbs, and feta cheese, then swirl it with a quick and easy vinaigrette dressing. It’s a quick side dish that everyone will love!

Bow tie pasta salad ingredients

Pasta salad is always a fun side dish, but it can also feel like it takes a while and can make a big mess when the recipe has lots of ingredients like our classic pasta salad. So, we’ve taken to making simpler recipes like this bow tie pasta salad! You only need a handful of vegetables and a homemade Italian dressing to make the ingredients sing. Here’s what you’ll need:

  • Bowtie pasta
  • Cherry tomatoes
  • Shallot
  • Garlic
  • Fresh parsley and basil
  • Lemon juice and zest
  • Red wine vinegar
  • Dried oregano, dried dill and salt
  • Olive oil
  • Feta cheese
Bow Tie Pasta Salad recipe

Cooking the pasta

The key to any good pasta salad recipe is boiling the pasta to “al dente”, which means “to the bite” in Italian. This is when the pasta is tender with a small white speck inside when you bite into a piece. It’s also important to liberally salt the pasta water to properly season the pasta. Here are a few tips:

  • Add about 1 tablespoon kosher salt to a pot of water. This seems like a lot, but you’ll want the water to taste salty so it seasons the noodles.
  • Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta, so always set your timer for before that time.
  • Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Use any type of short cut pasta

Bow tie pasta is also known as farfalle, a short pasta shape formed like a butterfly (farfalle is the Italian word for butterfly). Farfalle is more often served vegetables, in creamy or tomato sauces, pasta salads, or even in soups. While this bow tie pasta salad is optimized for a specific shape, but it can work with other types as well. Pasta salads are made with short cut pasta, and there are lots of shapes that would work here. Try the following short cut pasta shapes:

  • Spirals (fusilli)
  • Penne
  • Shells (conchiglie)
  • Orecchiette
  • Gemelli
  • Gigli
Bow Tie Pasta Salad

Storage and leftovers

This bow tie pasta salad stores for up to 5 days refrigerated. Leftovers taste great: it’s best to allow them to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary.

More pasta salad recipes

Pasta salad makes a perfect summer side dish with a dinner on the grill, or a tasty lunch idea. There are so many different ways ways to make them! Here are a few ideas for changing it up:

This bow tie pasta salad recipe is…

Vegetarian. For vegan, use dairy-free feta cheese. For gluten-free, use gluten-free pasta.

Print
Bow tie pasta salad

Bow Tie Pasta Salad

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 5 to 6
Print Recipe

Description

This bow tie pasta salad recipe is simple and so tasty! Pair noodles with tomatoes, herbs, and feta cheese for a satisfying side dish.

Ingredients

  • 8 ounces bowtie pasta (farfalle)
  • 1 pint cherry tomatoes, sliced in half (2 cups)
  • 1 large shallot, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley
  • ¼ cup chopped fresh basil (or 2 more tablespoons parsley)
  • 1 ½ tablespoons lemon juice, plus zest of ½ lemon
  • 1 tablespoon red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried dill
  • ¾ teaspoon kosher salt
  • 2 tablespoons olive oil
  • ¾ cup (3 ounces) feta cheese crumbles
  • Fresh ground black pepper, to toaste

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
  2. Meanwhile, prepare the tomatoes, shallot, garlic, parsley, and basil as noted in the ingredient list.
  3. In a large bowl, whisk together the lemon juice, lemon zest, red wine vinegar, oregano, dill, and kosher salt. Then whisk in the olive oil.
  4. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the feta cheese and fresh ground black pepper and stir to combine.
  5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Bow tie pasta salad, bow tie pasta salad recipes

A Couple Cooks - Recipes worth repeating.

Creamed Corn

This creamed corn recipe has the best flavor from scratch! The creamy sweet pops of kernels pair with just about…

A Couple Cooks – Recipes worth repeating.

This creamed corn recipe has the best flavor from scratch! The creamy sweet pops of kernels pair with just about anything.

Creamed Corn

It’s corn season here in Indiana, and we just picked up the best juicy yellow cobs from the farmer’s market. Time to make all the corn recipes, and this time we’re experimenting with an old classic: Creamed Corn. Made at home from scratch, it’s nothing like what comes from a can. The rich and creamy sauce comes together with cream, milk, and a little Parmesan, and pairs with just about any main. Bookmark this homemade creamed corn recipe: we think it will become a keeper!

Ingredients in this creamed corn recipe

The traditional method for making a creamed corn recipe didn’t use cream at all! This dish is Native American in origin and used corn milk, the liquid that emerges when corn is scraped from the cob. It went on to become a popular dish in the American South and Midwest.

Most modern versions of creamed corn use heavy cream and milk to make the creaminess. But scraping the corn from the cob adds a massive boost of flavor: so we recommend it! The ingredients for this creamed corn recipe are:

  • Fresh corn (or canned corn)
  • Heavy cream
  • Butter
  • Parmesan cheese (optional)
  • Milk
  • All-purpose flour
  • Sugar
  • Garlic
  • Salt
How to cut corn off of cob

Use fresh corn for best flavor

For the best creamed corn recipe, use fresh, in season corn on the cob! Of course this is only available certain months of the year, but the flavor difference is notable. The sweet, juicy flavor of fresh sweet corn is unbeatable! Then you can also add corn milk to this recipe by scrapping the cobs, which heightens its sweet flavor even more.

For a substitute, you can use canned corn instead! It has added sugar and salt, so keep that in mind for the final flavoring (you likely won’t have to add more salt to this recipe). You can also use frozen corn, but we find it doesn’t have quite the same flavor. You may need to add more salt and sugar to taste.

Releasing the corn milk

This creamed corn recipe is best when you use fresh corn and add corn milk: the liquid that is released when you scrape corn cobs! Here’s how to do it:

  • Cut the corn kernels from the cob.
  • Use the back of a knife to scrape down the cob to release small bits of corn and the corn milk. See this video for instructions!
  • Collect the bits of corn and milk with the corn kernels, adding it when instructed in the recipe. This adds even more flavor and creaminess to the dish!
Creamed Corn recipe

How to make creamed corn

Homemade creamed corn is simple to make and cooks up in under 10 minutes! Here are the basic steps (see the recipe below for quantities):

  1. In a large skillet over medium heat, add the corn kernels (with corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
  2. Stir together 2 tablespoons milk with the flour in a separate bow;. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.
  3. If using, stir in the Parmesan cheese, or transfer to a small casserole dish, sprinkle the top with Parmesan and broil until melted. Top with paprika and parsley and serve.
Creamed corn

Ways to serve creamed corn

This creamed corn recipe pairs well with many types of main dishes! Because it’s pretty rich with the cream, we save it for special occasions when we’re cooking for friends or family. It works as an easy side dish that’s perfect in the summer or anytime. Here are a few great ways to serve it:

More corn recipes

Corn is king in the summer (especially in Midwest America where we live!). Here are a few more tasty corn recipes to enjoy:

This creamed corn recipe is…

Vegetarian and gluten-free.

Print
Creamed Corn recipe

Creamed Corn Recipe

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6
Print Recipe

Description

This creamed corn recipe has the best flavor from scratch! The creamy sweet pops of kernels pair with just about anything.

Ingredients

  • 3 cups (4 cobs or 16 ounces) fresh* or canned corn kernels
  • ½ cup heavy cream (or half and half)
  • 1 cup plus 2 tablespoons 2% milk
  • ½ teaspoon kosher salt, plus more as desired
  • 1 ½ tablespoons sugar
  • ¼ teaspoon garlic powder
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¼ cup shredded Parmesan cheese (optional)
  • Chopped parsley, for garnish (optional)
  • Paprika, for garnish (optional)

Instructions

  1. For fresh corn, cut it from the cob. Then use the back of a knife to scrape down the cob to release small bits of corn and the corn milk (liquid that is released from the cob; see this video). This adds even more flavor and creaminess to the dish.
  2. In a large skillet over medium heat, add the corn (with corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
  3. Meanwhile in a small bowl, stir together 2 tablespoons milk with the flour. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.
  4. If using, stir in the Parmesan cheese, or transfer to a small casserole dish, sprinkle the top with Parmesan and broil until melted.
  5. Top with paprika and parsley and serve.

Notes

*The flavor in creamed corn is absolutely best with in season, fresh corn! You can also make it with canned corn. It’s not as good with frozen corn, but it can work in a pinch: you may need to add additional salt or sugar to taste.

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Creamed corn

A Couple Cooks - Recipes worth repeating.

Broccoli Cauliflower Salad

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy…

A Couple Cooks – Recipes worth repeating.

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.

Broccoli Cauliflower Salad

Here’s a fun summer salad recipe that we’ll eat ad nauseum: Broccoli Cauliflower Salad! Crunchy broccoli and cauliflower are covered in a creamy zingy dressing, then paired with sundried tomatoes, toasted pine nuts and feta cheese. We recently brought this to a cookout and when someone said “Wow!” after the first bite, we knew it was a winner. It’s similar to that retro salad with cheddar cheese and bacon, but with a twist!

Ingredients in broccoli cauliflower salad

Got a head of broccoli and a head of cauliflower? Those are the major components for this broccoli cauliflower salad, and it’s accessorized with a creamy dressing and some fun mix-ins. Since we eat a lot of vegetarian foods around here, we ditched the bacon in favor of meaty sundried tomatoes. Toasted pinenuts add big flair here, though you can use sunflower seeds too. Here are the ingredients you’ll need:

  • Broccoli
  • Cauliflower
  • Red onion
  • Sundried tomatoes
  • Feta cheese
  • Pine nuts (or sunflower seeds)
  • Mayonnaise
  • Lemon juice
  • Sugar
  • Dijon mustard
  • Salt
Broccoli cauliflower salad recipe

For the nuts

Pine nuts can be expensive, but they add a unique flavor to this broccoli cauliflower salad! If you can find them, it’s well worth it. Here are a few notes:

  • Don’t skip toasting; it brings out the flavor. Toasting the nuts for a few minutes in a skillet really brings out their nutty flavor. We taste-tasted without toasting and it was far less flavorful.
  • Or, use sunflower seeds or toasted almonds! Sunflower seeds are traditional in this classic salad. Or if you still want the crunch of nut, you could use Toasted Slivered Almonds.

Serving and storage notes

This broccoli cauliflower salad tastes great immediately, or you can refrigerate and allow the flavors to meld before serving. Leftovers last refrigerated for up to 3 days.

If you’re making the salad in advance, add the nuts directly before serving. This keeps them fresher and crunchier.

Ways to serve broccoli cauliflower salad

This broccoli cauliflower salad recipe is extremely versatile and works with many different dishes! It’s ideal as a summer salad, but it works in any season. Here are some ideas:

Broccoli and cauliflower salad

More broccoli and cauliflower recipes

This broccoli and cauliflower salad is the perfect easy salad to whip up for all your meals! Here are a few ideas for more broccoli recipes and cauliflower recipes to try:

This broccoli cauliflower salad recipe is…

Vegetarian and gluten-free.

Print
Broccoli Cauliflower Salad

Broccoli Cauliflower Salad

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8
Print Recipe

Description

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.

Ingredients

  • 4 cups small broccoli florets
  • 4 cups small cauliflower florets
  • ¼ cup diced red onion
  • ¼ cup jarred sundried tomatoes, drained and finely chopped
  • ¼ cup pine nuts (or sunflower seeds)
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon salt, divided
  • ½ cup feta cheese crumbles

Instructions

  1. Chop broccoli, cauliflower, red onion and sundried tomatoes as noted above and place in a large bowl.
  2. Toast the pine nuts: place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. In a medium bowl, mix the mayonnaise, lemon juice, sugar, Dijon mustard, and ¼ teaspoon kosher salt. Add it to the vegetables and toss to combine.
  4. Stir in the toasted pine nuts and feta cheese. Taste and add a pinch or two more salt if necessary. Serve immediately or refrigerate until serving. Store refrigerated for up to 3 days (if making in advance, add pine nuts directly before serving).
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Broccoli cauliflower salad, broccoli and cauliflower salad, broccoli & cauliflower salad, broccoli cauliflower salad recipe, cauliflower broccoli salad

A Couple Cooks - Recipes worth repeating.


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Dan Pelosi’s Mashed Potatoes Are Cheesy, Garlicky, Herby Heaven

Our friends at KOHLER are known for beautiful, thoughtfully designed products that simplify your your home, including the kitchen. Whether you’re whipping up a winter feast—complete with these dreamy mashed potatoes from Food52 Resident Dan Pelosi—or a…

Our friends at KOHLER are known for beautiful, thoughtfully designed products that simplify your your home, including the kitchen. Whether you're whipping up a winter feast—complete with these dreamy mashed potatoes from Food52 Resident Dan Pelosi—or a quick weeknight meal, the KOHLER Prolific® Workstation Sink and KOHLER Crue® Touchless Faucet make every step of cooking (and cleanup!) a cinch.

If there are mashed potatoes on the dinner table, it is the dish I will instinctively gravitate toward first—letting everyone else dive into the main meat and other sides as I build my plate with a few big scoops of the buttery, creamy spuds. I have made (and enjoyed) many a mashed potato over the years, including Diane Morgan's classic and Emma Laperruque's tangy salt-and-vinegar twist. My mashed potato of the moment, however, is a cheesy, garlicky number from none other than Food52 resident and "The Secret Sauce" host Dan Pelosi.

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31 Memorial Day Side Dishes to Kick Off Summer

There’s a change in the air on Memorial Day. It’s a long weekend, it’s finally grilling season, and the last day of school is just a few weeks away. There’s so much to get excited about on the first (unofficial) day of summer, starting with these 31 si…

There’s a change in the air on Memorial Day. It’s a long weekend, it’s finally grilling season, and the last day of school is just a few weeks away. There’s so much to get excited about on the first (unofficial) day of summer, starting with these 31 side dishes to serve with burgers, ribs, and more on Memorial Day.

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Outdoor Zip-Up Picnic Blanket Tote $37

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Our Best Memorial Day Side Dishes

1. Early Summer Panzanella

Panzanella is, inherently, a summer salad. After all, it’s a canvas for in-season tomatoes and fresh basil. This recipe emphasizes early summer produce like garlic scapes, which are whirred into a pesto marinade (so much tastier than a splash of red wine vinegar, IMO).

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13 Mexican Sides From Zesty Esquites to Arroz Rojo

These Mexican side dishes are destined to be served with Pavo al Pastor, Rick Martinez’s take on a traditional Thanksgiving roast turkey, or Vegan Chile Colorado that’s brimming with sweet potatoes, cremini mushrooms, and cauliflower. From classic guac…

These Mexican side dishes are destined to be served with Pavo al Pastor, Rick Martinez’s take on a traditional Thanksgiving roast turkey, or Vegan Chile Colorado that’s brimming with sweet potatoes, cremini mushrooms, and cauliflower. From classic guacamole and a guac–salsa verde hybrid to two versions of pan de elote (aka Mexican cornbread), these dishes are full of fiery flavor.

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Food52 x Staub Round Cocotte $309.99–$419.99

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Hawkins New York Essential Serving Bowl & Platter $35–$48

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our line!

Five Two Essential Kitchen Towels $35–$95

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Our Best Mexican Side Dishes

1. Pan de Elote Dressing

Somewhere in between a sweet corn pudding and a traditional Thanksgiving stuffing is this Mexican bread made with fresh corn. For his signature sweet heat, recipe developer Rick Martinez added sautéed chorizo, poblano peppers, and serrano chiles.

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The Funky, Flavorful Side Dishes to Complete Any Korean Meal

“Banchan is very important to me,” says Sunny Lee, who leads the banchan program at the Korean restaurant Insa in Brooklyn, New York. “It has a very long history in Korea.”

Banchan means side dish in Korean, but in reality it’s a bunch of small dishes…

"Banchan is very important to me," says Sunny Lee, who leads the banchan program at the Korean restaurant Insa in Brooklyn, New York. "It has a very long history in Korea."

Banchan means side dish in Korean, but in reality it's a bunch of small dishes filled to the brim with pickles and the like that scatter the table at lunch or dinner. And if you've ever eaten at a Korean barbecue restaurant, or somewhere more traditional, you'll know them by their multitude, and that they all somehow fit together: often different kimchis and beans, or sprouts and tiny fish to snack on before and with a meal. I asked Sunny, and Michael Stokes, Insa's chef de cuisine, to give me a lowdown on banchan, and how its history details much of Korea's itself.

Read More >>

10 Ultra-Creamy Side Dishes Ready for the Holidays

We’ve partnered with Hood®—makers of great-tasting, high-quality heavy cream and half-and-half made from premium Hood Milk—to make your holidays even more delicious with our favorite creamy side dishes.

What’s a holiday dinner without a bunch of dre…

We've partnered with Hood®—makers of great-tasting, high-quality heavy cream and half-and-half made from premium Hood Milk—to make your holidays even more delicious with our favorite creamy side dishes.

What’s a holiday dinner without a bunch of dreamy, creamy sides? I can’t leave the store between the months of September to December without a quart or two of heavy cream in tow—my pick is Hood® Heavy Cream for the silky, rich creaminess it brings to all sorts of dishes.

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26 Sweet Potato Sides, From Mashed to Ottolenghi-fied

Whether you like your sweet potatoes snow-capped with marshmallows or as savory as these orange tubers can be, there’s no doubt that a sweet potato side dish belongs on your Thanksgiving menu. We’ve broken it down by texture—mashed, roasted, pancake-if…

Whether you like your sweet potatoes snow-capped with marshmallows or as savory as these orange tubers can be, there’s no doubt that a sweet potato side dish belongs on your Thanksgiving menu. We’ve broken it down by texture—mashed, roasted, pancake-ified, you name it—so you’re one step closer to deciding how you want to present these crowd-pleasers.

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Five Two Essential Roasting Pan & Rack $149

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Casseroles & Bakes

1. Sweet Potato Casserole with Brown Sugar Fluff

Homemade (brown! sugar!) fluff is marshmallow with more sass, and gives you the opportunity to add some dramatic swooshes to this traditional casserole.

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