Best Side Dishes Ever: Foolproof Recipes for Greens, Potatoes, Beans, Rice, and More (Best Ever) (2015)

Cheese Soufflé

Say bonjour to this delectable cheese soufflé! Your soiree guests will be wowed by your expertise and culinary prowess when you whip up this sumptuous dish for your next gathering with friends. A bold cabernet sauvignon pairs perfectly.

Yield: 4-6 servings

Preheat oven to 400°F. Grease a 1½-quart soufflé dish. Coat the dish with Parmesan cheese. In a small saucepan, heat milk over medium-low until steaming. In a large saucepan, melt butter over medium heat. Whisk in flour for about 3 minutes, but do not brown. Remove from heat and let stand for 1 minute. Whisk in milk and then return to heat, stirring for 2 to 3 minutes until thick. Remove from heat and stir in paprika, nutmeg, and salt. Whisk in egg yolks one at a time. Pour base into a large bowl and let cool to lukewarm. In a separate bowl, beat egg whites until stiff. Pour ¼ of the egg whites into soufflé base. Sprinkle in cheese and continue folding in the rest of the egg whites. Pour mixture into soufflé dish and place into the oven. Reduce the oven heat to 375°F. Bake for about 25 minutes or until the soufflé is puffy and golden. Do not open the oven door while monitoring it.

Tomatoes
Provencal

These incredibly tasty stuffed tomatoes are inspired by Mediterranean cuisines that celebrate an array of fresh produce, herbs, and spices. This super-simple recipe can be thrown together for unexpected guests, making you look like the perfect host.

Yield: 8 servings

Preheat the oven to 400°F. Cut tomatoes in half crosswise and gently remove the seeds. Sprinkle with salt and pepper. In a bowl, mix the bread crumbs, scallions, basil, garlic, parsley, oregano, and salt. Fill the tomatoes with the bread crumb mixture. Bake for 15 minutes or until lightly browned and tender. Sprinkle with cheese and olive oil and brown in the oven for another minute.

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”

—Lewis Grizzard

Baked Beans

Baked beans: An American staple for centuries. Whether you’re prepping for a camping trip or enjoying the dog days of summer at a barbecue, now you can prepare this classic without the preservatives and artificial ingredients from the can.

Yield: 4-6 servings

Combine ingredients in a 4-quart slow cooker. Turn on low and cook for 6 to 8 hours.

Vegetable Gratin

Add a bit of crunch to this hearty veggie dish with a beautifully browned layer of seasoned panko crust. The warming scents of nutmeg and garlic will fill your kitchen, making your guests feel right at home.

Yield: 2-4 servings

Preheat oven to 450°F. Melt butter over medium heat in a large skillet. Add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, for 4 minutes or until vegetables are crisp, but not thoroughly cooked. Stir in cream and nutmeg for 3 to 5 minutes or until thickened. Remove from heat and stir in ½ cup panko crumbs, ½ cup Parmesan, and a sprinkle of salt and pepper. Pour into a baking dish and add the remaining panko crumbs over the surface. Bake for 8 to 10 minutes or until the top is golden brown.

Popovers

Popovers are the savory American twist on the Yorkshire Pudding of England. It’s a light fluffy roll, served sweet topped with whipped cream for a breakfast treat or with afternoon tea, or with meats for lunch or dinner. This easy recipe calls for a popover pan, but a muffin tin works perfectly, too!

Yield: 12 popovers

Preheat an oven to 450°F. Grease the cups of a popover pan with butter or nonstick spray. Pour ½ teaspoon of melted butter into each well. Whisk the eggs and milk, followed by 2 tablespoons of melted butter. In a separate bowl, mix the flour and salt. Add in the egg mixture, stirring until smooth. Pour the batter into the popover wells and bake for 20 minutes. Reduce the heat to 325°F and cook for another 15 minutes. To remove popovers from pan, invert over a cooling rack. Repeat the cooking process for the remaining popover batter.

“All sorrows are less with bread.”

—Miguel de Cervantes, Don Quixote

Zucchini
Casserole

Simple only in preparation but not in flavor, this zucchini casserole is more than the sum of its parts. Ripe with an array of fantastic fresh vegetables, fragrant herbs, and melted cheese, this piping hot casserole should make its way onto your table time and time again.

Yield: 6-8 servings

Preheat the oven to 375°F. Heat the butter in a large sauté pan over medium high. Stir in the onion, garlic, zucchini, squash, and mushrooms. Stir for a minute and then add the corn, sautéing for 5 to 7 minutes or until tender but not overcooked. Remove from the heat and mix in the basil, oregano, and salt. Add cheese and eggs and pour the mixture into a greased casserole dish or pie pan. Add extra zucchini slices on top and sprinkle with more cheese. Bake for 20 minutes, covered with foil. Remove foil and bake for another 5 to 10 minutes to brown. Sprinkle with chives before serving.

Polenta
Pizza

Spice up your pizza night with this fun take on the old standard. Instead of traditional pizza crust, the delicious toppings lie on a bed of polenta that provides incredible texture. Perfect when sharing a plate with a fresh green salad or roasted vegetables, this is an all-new way to enjoy a mealtime favorite.

Yield: 4 servings

Heat oven to 425°F. In a large saucepan, bring chicken broth and garlic to a boil over medium-high. Reduce the heat to medium-low and slowly add the cornmeal. Stir continuously with a whisk to break down clumps. Add salt and pepper and keep stirring for 4 to 6 minutes or until it thickens. Remove from heat and stir in Parmesan. Brush olive oil onto a 9-inch pan or baking sheet and spread out polenta. Top pizza with sun-dried tomatoes and mozzarella. Finish with cherry tomatoes, oregano, and basil. Bake for 20 to 25 minutes or until polenta crust is crisp.

Vegetable-Stuffed
Mushrooms

Stuffed mushrooms have always been a crowd favorite, but most people tend to save them for annual parties or family gatherings. These stuffed mushrooms are too delicious to wait for an event to bring them to the table, so serve them up with a juicy steak or roasted chicken.

Yield: 8-12 servings

Remove and retain stems and allow mushrooms to dry for a few hours or overnight. Preheat oven to 400°F. Heat the olive oil in a skillet over medium heat. Add stems, medium and green onions, and bell and roasted peppers to the skillet. Stir in oregano, basil, garlic, salt, and pepper, sautéing for 5 minutes or until peppers are tender. Transfer to a bowl and blend with bread crumbs, Parmesan, and parsley. Arrange mushrooms cavity-side up on a parchment- or foil-lined baking sheet. Fill cavities with stuffing. Bake for 15 minutes and serve hot.

Cheesy
Cauliflower

A casserole like no other, this dish is comforting, cheesy, and delicious. Enhanced by the fresh flavor and great texture of cauliflower, you will want to have it on your table again and again.

Yield: 4-6 servings

Preheat oven to 400°F. Break cauliflower into florets and chop squash into cubes. In a large pot, bring water to a boil over high heat. Cook cauliflower for 5 minutes. Strain cauliflower and place into a greased baking dish with squash. Melt butter and heat onion and garlic on medium heat for about 2 minutes or until aromatic and onions are translucent. Whisk in flour for 1 minute, and then slowly add in milk until evenly blended. Stir in and melt cheese, seasoning with salt and pepper. Pour cheese mixture over cauliflower and squash. Bake for 20 to 25 minutes or until cheese is bubbling and tops of cauliflower are browned.

“The only time to eat diet food is while you’re waiting for the steak to cook.”

—Julia Child

Rosemary Crispy
Onions

Crunchy onion rings are an old favorite, but this recipe has a hint of something special. With a little bit of rosemary, these onion rings transform from an ordinary burger side to a delectable new favorite.

Yield: 4 servings

Soak onions in buttermilk for 30 minutes to an hour. Heat olive oil in medium saucepan to 375°F. Mix 1 cup flour, garlic salt, rosemary, and pepper in a bowl. Mix 1 cup flour and beer in a separate bowl. Dredge onions in the flour mixture and then the beer batter. Fry for 2 minutes in batches or until golden brown. Remove onions from the oil and set on a cooling rack or plate lined with paper towels to soak up excess oil.

Broccoli Quiche

Not just a breakfast food, this broccoli quiche is a hearty complement to a wide variety of meals. Serve it alongside roasted vegetables or green salad for a wholesome, satisfying feast.

Yield: 8 servings

Preheat oven to 375°F. Melt the butter in a skillet over medium heat. Add the onion and heat for about 5 to 7 minutes, or until golden. Whisk eggs and cream together in a large bowl. Add onion, broccoli, cheese, salt, and pepper to combine. Pour mixture into an oven-safe dish and cook for 40 to 45 minutes or until cooked through.

“I don’t think any day is worth living without thinking about what you’re going to eat next at all times.”

—Nora Ephron

Galette
Ratatouille

This savory treat pairs summer vegetables with a flaky, buttery crust of fresh pastry. Made up of the vibrant colors of fresh zucchini, squash, and tomatoes, it tastes just as good as it looks.

Yield: 4-8 servings

Combine flour, salt, and rosemary. Mix with butter until well blended. Add the yogurt, lemon juice, and ice water and blend until a ball of dough is formed. Wrap dough and refrigerate for at least one hour. Preheat the oven to 400°F. Prepare vegetables and place in a strainer with salt to drain off excess water. Pat dry with clean towel before using. Mix the cheeses, onion powder, garlic, and olive oil. Roll out the dough and place on a lined baking sheet that has been sprinkled lightly with flour or cornmeal. Spread the cheese mixture over the dough, leaving about 2 inches of space at the edges. Working from the center, arrange the vegetables in a clockwise spiral until they reach the edge of the cheese. Fold over excess dough to create a crust. Brush the crust with egg wash. Bake in the oven for 40 minutes or until the crust is lightly browned.