Side dish - quick and easy recipes - page 74

Move over Mike’s Hot Honey and Bees Knees Spicy Honey, you can make your own chile-infused honey. It’s only the hottest new condiment, that’s all. Drizzle it over pizza, ribs, chicken, fruit, and even vanilla ice cream. Your chile-infused honey would be great on this Roasted Pepper and Spicy Sausage Grilled Pizza recipe.

Apple dumplings are an early American food stemming from the Northeast, especially in Pennsylvania Dutch towns. Of course, you could trace it even further to Britain and other parts of western Europe too. It’s a great dish during the apple harvest in the fall. And, you can serve apple dumplings for breakfast or dessert. Game Plan: First, you’ll need to make a pie crust. Use our Basic Pie Crust recipe.

I can eat an entire bowl of these Brussels sprouts and still go back for seconds. It is a great side dish at dinner, especially in the fall and winter. The sweetness of the pear, the tartness of the dried cranberries, and the caramelized edges of the Brussels sprouts make for smiling faces around my family table. For the best-tasting Brussels sprouts, bake them on a large rimmed baking sheet to ensure they have plenty of room to spread out.

The perfect accompaniment to a meal, or a healthy snack on its own, these kale chips are easy, fast, and healthy. Smoked paprika and truffle salt give added depth of flavor, but don’t feel like you have to use those spices. Add some heat with some red pepper flakes or cayenne, maybe sprinkle on a little cheese if you so desire. Just make sure to keep an eye on these while they’re in the oven as they tend to burn fast!

This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.

When it comes to healthy dips and spreads, hummus gets all of the love and attention. But it’s the mighty lentil that packs a higher protein punch with less fat and calories per serving. The simple, albeit delicious recipe from Baba Cool‘s executive chef Gabriella Mann highlights the velvety texture of the legume as it’s paired with refreshing mint, lemon juice, and garlic. Subtle notes of nutmeg round out the dish to create an appetizer that’s perfect for any summer gathering.

Cauliflower is having a culinary moment. Whether it’s riced, grilled, steamed, or roasted, chefs around the globe have found innovative and delicious ways to present broccoli’s versatile cousin. Baba Cool’s roasted cauliflower with tahini and goji berries is no exception, offering the perfect balance between sweet and salty while honoring the smokiness of roasting-induced char and spicy turmeric. Planning a vegan dinner? This dish would make a perfect vegetable side dish.

Fresh lump crab is a glorious ingredient, sweet, briny, delicate, and meaty all at once. This crab salad from Ayesha Curry (of Food Network’s Ayesha’s Home Kitchen and the new meal delivery service, Homemade) brings lush, juicy mango and silky avocado to the party for a light yet luxurious bite. A lemony dressing accented with cilantro, jalapeño, and honey adds a little spark.

Caramelized onions add a sweet and savory note to anything they top. Try them over grilled chicken, with cheese on your next pizza, or in our Black Forest Ham and Caramelized Onion Grilled Cheese.

Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature.

A homemade mayonnaise recipe is simple to make and has better flavor than store-bought. Also, mayonnaise is the “mother” (a.k.a. base) recipe for a lot of other sauces out there, including aioli, Rémoulade, and Thousand Island Dressing. Use to to brighten up classic comfort dishes such as an egg salad sandwich. Game plan: Have all the ingredients at room temperature before you start. Since the egg doesn’t get cooked, use one that’s very fresh or pasteurized.

This recipe is brought to you by our friends from Stella Artois. Courtesy of chef Theo Friedman, this grilled eggplant recipe is simultaneously delicate and robust, with a wonderful melting texture, and bright but savory Asian flavors. Japanese eggplants, which are longer, narrower, and thinner-skinned than globe eggplants, are simply halved and brushed with a sweet-salty white miso, mirin, rice wine vinegar, and sugar glaze, then grilled until charred and tender.