Side Dishes

Side dishes can sometimes be a cook’s greatest challenge. We like to keep things as simple as possible, letting the flavors do all the talking.

To browse these recipes in a list format, along with all of our recipes by category, see our Full Recipe Listing.

Post image for Upside-Down Cranberry Cornbread

Cranberries are a sweet but assertive fruity complement to this moist, yet crumbly golden cornbread. This recipe is a tasty twist to traditional cornbread, combining the best qualities of cranberry sauce and cornbread. It will surely make for an attractive addition to your holiday table!

Serves 8-10


For the topping:
12 ounces (1 bag) fresh cranberries
2 teaspoons lemon juice
1 teaspoon lemon zest
1/4 cup sugar
1 teaspoon vanilla

For the cornbread:
1 1/4 cups flour
3/4 cup cornmeal
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
2 eggs
1 1/2 cups buttermilk


8-cup baking pan (8×8 or 9×9 inch pans, 9×5 loaf pan or 10 miniature loaf pans)
Parchment paper


Prepare the topping:
Preheat the oven to 375°F. Grease the pan using butter or non-stick cooking spray, cut a piece of parchment paper to fit the bottom of the pan, and grease the pan again.

Combine all ingredients in a small bowl and toss well to evenly distribute. Spread the cranberry mixture in the pan over the parchment paper. Set aside.

Prepare the cornbread:
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk together the butter, eggs and buttermilk and another bowl, and then add to the flour mixture. Stir until just combined.

Pour the batter over the cranberries in the pan. Lightly tap the pan against the counter to smooth the top. Bake in the preheated oven until golden or a toothpick or tester comes out clean, about 25 minutes depending on the pan size. Cool slightly for 5-10 minutes, invert and remove parchment paper.


The cornbread can immediately be served warm, but is also delicious when eaten a day or two later at room temperature.


The best thing about cornbread is that it is so versatile. Everything from savory bacon bits and cheese to sweet blueberries and honey make a terrific addition. Mix cranberries into the batter rather than use as an attractive topping, or bake in a cast-iron skillet to mimic the traditional Southern method.

Recipe and photo by Monica Glass


Caramelized Apple Bread Pudding

Thumbnail image for Caramelized Apple Bread Pudding

A simple dessert to warm you up on chilly nights, there is no better way to celebrate the comforting flavors of fall than with this bread pudding.

Pear Fritters with Sweet Potato & Sekel Pear Sauce

Thumbnail image for Pear Fritters with Sweet Potato & Sekel Pear Sauce

These fantastic fritters are alive with texture, and a perfect base for an autumn salad, or a side to roasted meats.

Tomato & Nectarine Timbale

Thumbnail image for Tomato & Nectarine Timbale

Here we capture two distinct but complementary summer flavors & textures and wrap them together in a spicy, sweet fruit syrup.

Basil Pasta Rags with Four Cheese Filling & Basil Sauce “Mignonette”

This is the rustic approach to ravioli or lasagna, and one that saves time while delivering the same magnificent taste.

Harvest Risotto with Caramelized Pears

As we welcome the return of cooler temperatures, our arms open once again to rich, hearty dishes full of flavor.

Roasted Pumpkin & Vegetable Medley with Creamy Polenta

Thumbnail image for Roasted Pumpkin & Vegetable Medley with Creamy Polenta

Fall’s bounty of fresh pumpkins, crisp sweet bell peppers, and tender zucchini blend tastefully together over creamy, warm polenta.

Roasted Fennel with Lavender & Honey Marinade

Thumbnail image for Roasted Fennel with Lavender & Honey Marinade

A great marinade for chicken or meat — and equally delicious on roasted vegetables, especially fennel!

Steamed Artichokes with Lemon Herb Mayonnaise

Thumbnail image for Steamed Artichokes with Lemon Herb Mayonnaise

Artichokes are immensely satisfying, partly because enjoyment of the sweet tender flesh from the hearts is the result of a lot of hard work!

Roasted Asparagus with Tarragon Butter Sauce

Thumbnail image for Roasted Asparagus with Tarragon Butter Sauce

Although asparagus is available year-round, it is a traditional side dish for any spring feast (we’re a bit eager).

Oven Roasted Winter Vegetables

Thumbnail image for Oven Roasted Winter Vegetables

Simply roasted root vegetables with fresh herbs can perk up a cold winter night.

Cranberry Couscous

Thumbnail image for Cranberry Couscous

This is a seasonal take on a popular side dish. Fresh cranberries provide a pleasing tartness and bright color to accompany any of your favorite fall meals, but we love the simplicity of this dish!

Peppers Stuffed with Roasted Vegetables, Halloumi & Pine Nuts

Thumbnail image for Peppers Stuffed with Roasted Vegetables, Halloumi & Pine Nuts

This simple dish showcases the beauty of bell peppers. Unlike the overly cooked, soggy meat-filled stuffed bell peppers we may have grown up with, these peppers are like little boats of tender crisp summer vegetables, accented with the savory tang of Halloumi cheese.