Whether planning a quick dinner after work or a holiday meal for a crowd, you will never be stumped for a side dish again.
Side dishes make the meal. Think about it: What’s a burger without fries, turkey without stuffing, or barbecue without coleslaw, baked beans, or macaroni and cheese—or all three? The Big Book of Sides contains more than 450 delicious recipes to complement any dish. Award-winning cooking teacher and author Rick Rodgers has carefully compiled a variety of wonderful options, from traditional to inspired, Americana to ethnic, Southern fare to California cuisine. Sections include “Eat Your Vegetables,” “From the Root Cellar,” “A Hill of Beans,” “Righteous Rice and Great Grains,” and “Pasta and Friends.”
The Big Book of Sides shares
• more than 100 information-packed entries on vegetables alone, from artichokes to zucchini, including root vegetables and grains
• tutorials on the cooking techniques you need to know, such as grilling and deep-frying
• at-a-glance charts for a variety of perfectly roasted vegetables and freshly cooked beans
• carefree menu planning, with a complete list of special-occasion meals and suggested side dishes
Home cooks of all levels will delight in preparing Roasted Summer Squash with Pepitas and Cilantro; Chard Puttanesca; Parsnip, Apple, and Bacon Hash; Smoked Gouda Mashed Potatoes; Quinoa with Carrot and Mint; Farro, Cherry, and Feta Salad; and Butternut Squash and Potato Gratin. Rodgers also shares recipes for relishes, chutneys, pickles, baked goods (from biscuits to foccacia), and even sauces.
With helpful tips on how to stock your pantry, easy-to-follow cooking techniques, gorgeous color photos, and main dish pairing suggestions, The Big Book of Sides is sure to become a trusted staple in your kitchen.
From the Hardcover edition.
Cookbook author Rick Rodgers (Thanksgiving 101), who has already penned over 40 cookbooks and worked behind the scenes on an additional 30, attempts to top himself by going large while aiming small. In an effort to help readers "choose luscious additions to the main course," Rodgers has amassed more than 450 side dish recipes, involving vegetables, grains, pickles, sauces, and the occasional bit of bacon or pancetta. The entries are inspired by a truly global sense of cuisine and the multitude of flavors bump against each other. Braised sweet potatoes with red curry sauce shares a page with sweet potato fries with jerk seasoning, followed by lemon sweet potatoes with meringue topping. In the realm of baked beans, there is the traditional Boston slow-baked, with salt pork and molasses, and variations like beer and maple beans, and even root beer baked beans. For dessert, there's strawberry and cream cheese salad, apple and sour cream noodle kugel, or fresh ambrosia salad with blood oranges and pineapple.