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When you need an easy vegetable side, make these carrots. A brown butter and sage sauce takes these carrots to another level, perfect for a holiday meal. They only take 15 minutes to roast, so pop ...
Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you roast them to caramelized perfection, mash them into creamy ...
Twice-Baked Potatoes. Twice-baked potatoes are basically a way to eat mashed potatoes in a cute little potato boat. The first bake is roasting the potatoes so they are nice and tender. While the ...
Goma-ae – Japanese vegetable dish; Green bean casserole – American dish from the 1950s; Guacamole – Mexican avocado-based dip, spread, sauce, or salad; Jalapeño popper – Breaded, fried, stuffed jalapeño pepper; Kimchi – Korean side dish of fermented vegetables; Kuluban – Indonesian traditional salad dish; Lecsó – Hungarian dish
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). The closest approximation in Western cuisine is a side dish or dip, or a cooked salad.
A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, pasta, and french fries. Some restaurants offer a limited selection of side dishes which are included with the price of the entrée as a combination meal. In ...