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Posts Tagged ‘Sensational Sides’

Red, White and Blue Sides for a Patriotic Memorial Day Picnic

We’ve found the key to being patriotic inside and out: eating the combo of red, white and blue, as well as wearing it. You don’t need to break out food dye to make Sunny Anderson’s red, white and blue mashed potatoes (pictured above) with bacon, Gorgonzola cheese and garlic, or an equally colorful side dish like blueberry and pomegranate salad.

Check out four more of our favorite red, white and blue side dishes below, perfect for a Memorial Day picnic.

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Pasta Salads That Go Beyond Mayonnaise

It’s time to reinvent the pasta salad. Use your noodle to think outside the mayonnaise bottle for your next picnic, with interesting flavor combinations like Giada De Laurentiis’ orecchiette with mixed greens and goat cheese (pictured above) and zesty green-onion dressing tossed with bowtie pasta.

Check out four more of our favorite pasta salad recipes below — only one of which uses mayonnaise for creaminess — and get more camping recipes and picnic ideas here.

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Beat the Clock with Easy, Under-15-Minute Side Dishes

If you’re always running around your kitchen to get dinner together after a hectic day at work — hopefully not while holding a knife — sit down. We have six timesaving recipes for you.

Check out our favorite easy side dishes that can be made in 15 minutes or less, including a Roasted Peanut Slaw (pictured above) and a lightning-fast fried rice.

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6 Twists on Mashed Potatoes That’ll Have You Dancing in the Kitchen

It’s time to do the mashed potato. No, we don’t mean breaking out your ’60s moves, but these new twists on the humble spud may inspire you to dance around the kitchen.

It’s not hard to learn how to make mashed potatoes — boil, drain, take out your aggression with a masher or ricer, and season — but sometimes it’s tough to get out of a food rut. Reinvent the classic side dish with a mix of vegetables, like Chuck Hughes’ root vegetable mash (pictured above), in which potatoes pair well with carrots, parsnips and salsify — or completely swap out taters for sweet potatoes instead.

Check out five more of our favorite spins on mashed potatoes below.

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Alternative Fries That Will Make Everyone Want to Eat Their Vegetables

TGIF isn’t only for kicking off the weekend — any day can be fryday if you put your mind to it. Classic french fries are deep-fried until crisp, sprinkled with salt and devoured instantly, but other vegetables can be made equally craveworthy for side dishes with less guilt.

Check out five of our favorite alternative fries, like Tia Mowry’s zucchini sticks with ranch dip (pictured above) — which are still fried, but made of squash instead of potatoes — and oven-fried potato wedges that may convert you from your fast-food favorites. They’re also a great way to coax your kids into eating vegetables without even realizing what’s under the crunchy batter. Ladies and gentlemen, start your ovens.

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Feast Your Eyes on 4 Roasted Carrot Recipes

Roasting is usually associated with the cold winter months, but as the temperature fluctuates and spring showers have us staying inside, it makes sense to crank up the oven. Bring out the natural sweetness in vegetables like carrots with a slow roast in the oven, allowing them to get tender and crisp while you save time preparing meals for the week.

An easy starter recipe is Tiffani Thiessen’s Honey-Roasted Carrots with Sesame Seeds (pictured above), which are coated with honey so they blister and get a little sticky in the oven, and then are tossed with soy sauce and sesame seeds for great umami flavor.

Check out more of our favorite ways to use roasted carrots below.

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Spring Fest: 5 Mozzarella Appetizers, Sides and Salads

Mozzarella just might be the season’s quintessential cheese. Prized for its creamy texture and mild flavor, it’s a neutral canvas for spring produce, complementing light and bright flavors without adding making things too heavy.

1. Caprese di Farro (pictured above)
Farro — the oldest cultivated grain — is a great base for sides. Dress it up for a spring gathering by tossing the hearty grain with sweet cherry tomatoes, briny Kalamata olives and chunks of mozzarella for a Mediterranean-style salad with enough heft to be a vegetarian main dish.

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Sensational Sides: Cheese-Filled Summer Side Dishes

All winter long I fill my side dishes with cheesy, gooey goodness. From cheesy roasted vegetables to cheese-filled pastas and casseroles, it’s a go-to ingredient fit for comfort food-filled months. But with the warm weather approaching, I’m not giving up one of my favorite forms of dairy. These summery side dishes have enough cheese to satisfy my cravings without being too heavy.

1. Antipasto Salad

Giada’s summery pasta salad features two types of Italian cheese: Asiago and provolone. The salty, crumbly Asiago and the more mild, smooth provolone are tossed with fusilli pasta, salami, turkey, olives, red peppers and a homemade red wine vinaigrette.

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Sensational Sides: 5 Ways to Use Arugula

Arugula is one of those greens that tastes amazing all on its own. It’s a little bit spicy so you don’t need much to make a complete salad burst with flavor. Complement the spice with a citrus or creamy dressing, add in nuts or crispy bacon for crunch and toss with vegetables or protein to turn arugula salad into a complete meal.

1. Artichoke Arugula Salad With Parmesan (pictured above)
Lighten up your weeknight salad with this recipe that features arugula topped with artichokes, an excellent source of fiber. By using frozen hearts instead of fresh, you save time fussing over trimming them just right — which means less time in the kitchen.

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Sensational Sides: Kid-Friendly Baked Ziti

The whole family is sure to love a classic one dish pasta that’s filled with cheesy goodness: baked ziti. It’s easy to prepare on a weeknight and reheats deliciously the next day. Though the below version is a classic cheese creation, you can experiment by swapping in your favorite cheeses or adding in ground beef or roasted vegetables. Serve it on the side with homemade meatballs or as a main dish.

Combine 16oz ricotta cheese with one egg and a handful of chopped parsley.

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