Grab your picnic basket and cabbage of choice — it’s slaw season! Nothing is better than a refreshing salad on a summer day. Make an unbeetable slaw with roasted cumin seeds and cilantro dressing (picture above) or fire up the grill for slaw with a smoky kick.
Check out four more picnic picks below, which are just a handful of our favorite summer side dishes.
Continue Reading 5 Ways to Make Your Picnic Slawsome
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.
Continue Reading Red, White and Blue Sides for a Patriotic Memorial Day Picnic
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.
Continue Reading Pasta Salads That Go Beyond Mayonnaise
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.
Continue Reading Beat the Clock with Easy, Under-15-Minute Side Dishes
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.
Continue Reading Alternative Fries That Will Make Everyone Want to Eat Their Vegetables
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.
Continue Reading Feast Your Eyes on 4 Roasted Carrot Recipes
Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
I’m the weirdo that actually likes broccoli. It may be one of the most polarizing vegetables, but it has been my favorite since I was a little kid. My parents didn’t even need to disguise it with cheese or butter — up until a couple weeks ago, the only way I knew the little green veggies was simply steamed. So when I finally got around to roasting broccoli, my mind was blown.
Drizzled with olive oil and thrown in a hot oven, the broccoli almost caramelizes and takes on a smoky sweetness. It’s tender with a bit of a charred crunch. Add breadcrumbs, garlic and a bit of cheese, serve it alongside a main or toss it with pasta, quinoa or rice, and you’ll likely win over even life-long broccoli haters.
Oven Roasted Broccoli
Continue Reading Meatless Monday: Oven Roasted Broccoli
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.
Continue Reading Sensational Sides: Cheese-Filled Summer Side Dishes
One of the things I love most about Southern food is that it draws flavor inspiration from cultures all around the world, yet still maintains a unique identity of its own. It truly is a melting pot of tastes—hot, sticky, spicy and sweet—all boxed up in one.
Take spoon bread for example, a quintessential down-home dish. Its name may not turn any heads (or open any mouths), but one bite is enough to convert even the biggest of skeptics. Spoon bread, in fact, has a pretty distinguished pedigree if you ask me. It’s part French soufflé, part English Yorkshire pudding, but once you add the cornmeal, it’s all Southern.
If you still can’t wrap your head around this old-fashioned recipe, just imagine a rich, custardy version of cornbread worthy of scooping up with a spoon. Or better yet, picture the lightest, fluffiest grits casserole you’ve ever had. I mean, what’s not to like?
Continue Reading Cheesy Parmesan Spoon Bread
Mississippi Mud Brownies by Bev Cooks
5 Hot Links We’re Loving:
- We’re eating our way through America and discovering the deliciousness each state has to offer. Bev Cooks’ recipe for Mississippi mud brownies captures the taste and soul of the state’s infamous Southern pie.
- Its National Peach Month and Fork vs. Spoon’s peach butter breakfast rolls are calling our names. Don’t worry peach cobbler, we still love you.
- National S’mores Day came and went, but the ooey gooey marshmallow treat is just as good on any day of the year. Zesty Bite’s S’more cookies capture all the classic flavors without the campfire.
- Sunday brunch anyone? Featured on Ode to Awe, these Bloody Mary shooters with an Old Bay rim are just the ticket to keep the weekend fun rolling.
- It’s been a summer of light and zesty pasta salads. Love and Lemon’s summer squash and corn orzo celebrates late summer produce and makes for excellent picnic fare.