Sides for Dinner Parties
Elevate your dinner parties with a variety of delicious side dishes that complement any main course. From vibrant roasted vegetables and creamy mashed potatoes to zesty grain salads and elegant risottos, these recipes offer something for every palate. Each dish is designed to enhance your meal with rich flavors and beautiful presentation, making your gathering memorable. Perfect for sharing, these sides will impress your guests and bring a delightful balance to your dinner table.
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Charred Cabbage with Anchovy Butter
Cabbage is an underrated vegetable and can take many forms, textures, and showcase various flavors. This Charred Cabbage with Anchovy Brown Butter recipe is quick and easy and one of the best parts is that it doesn’t use much kitchen equipment. It can be served as an appetizer where cabbage takes the center stage or it can be a meaty side that complements a lighter protein.
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Sweet Potatoes au Gratin
Sweet potatoes au gratin is one of those dishes that’s indulgent but worth it. I love this dish because it’s decadent and savory from the gruyere and parmesan and balanced out by the sweetness of the sweet potatoes. The nutmeg, sage, and thyme make it deliciously fragrant as well.
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Maple Herb Compound Butter
I love making compound butters and it felt necessary to make this Herb Compound Butter with Maple for the season. The sage and rosemary combined with maple syrup will instantly remind you of Fall, making it a great accompaniment for your dinner rolls, breakfast toast with eggs and sausage, steaks, chicken, and more!
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Charred Cabbage with Anchovy Butter
Cabbage is an underrated vegetable and can take many forms, textures, and showcase various flavors. This Charred Cabbage with Anchovy Brown Butter recipe is quick and easy and one of the best parts is that it doesn’t use much kitchen equipment. It can be served as an appetizer where cabbage takes the center stage or it can be a meaty side that complements a lighter protein.
More about this Pin
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Maple Herb Compound Butter
I love making compound butters and it felt necessary to make this Herb Compound Butter with Maple for the season. The sage and rosemary combined with maple syrup will instantly remind you of Fall, making it a great accompaniment for your dinner rolls, breakfast toast with eggs and sausage, steaks, chicken, and more!
More about this Pin
Sweet Potatoes au Gratin
Sweet potatoes au gratin is one of those dishes that’s indulgent but worth it. I love this dish because it’s decadent and savory from the gruyere and parmesan and balanced out by the sweetness of the sweet potatoes. The nutmeg, sage, and thyme make it deliciously fragrant as well.
More about this Pin
Charred Cabbage with Anchovy Butter
Cabbage is an underrated vegetable and can take many forms, textures, and showcase various flavors. This Charred Cabbage with Anchovy Brown Butter recipe is quick and easy and one of the best parts is that it doesn’t use much kitchen equipment. It can be served as an appetizer where cabbage takes the center stage or it can be a meaty side that complements a lighter protein.
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Citrus Radicchio and Endive Salad
This Citrus Radicchio and Endive Salad hits all the flavor profiles with its bitter, sweet, salty, sour, and fresh notes and has the all the textures you'd want in a salad. It's also a beautiful salad with vibrant colors from all the citrus fruit, similar to this citrus fennel salad.
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Leek Fennel Salad
This Leek Fennel Salad has the delicate sweetness of sautéed leeks with the crisp, anise notes of fresh fennel. Dressed in a bright vinaigrette and finished with briny capers, fresh chives, and fresh tarragon. It's a sophisticated yet simple side dish that celebrates spring's bounty. Perfect alongside grilled proteins or as part of a larger spread when entertaining, this salad showcases how humble vegetables can be transformed into something truly special with just a few thoughtful touches.
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Tomato Confit Recipe
I love tomato confit because you can accompany it with anything and it makes any bite better! Slow roasting the cherry tomatoes intensifies the tomato flavor, bringing out its sweet and umami flavor. The term "confit" in French means preserved and it refers to slow cooking in fat, which in this case is olive oil. It's so easy to make and the key factor here is patience, because you'll have to roast these for an hour and a half.
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Charred Cabbage with Anchovy Butter
Cabbage is an underrated vegetable and can take many forms, textures, and showcase various flavors. This Charred Cabbage with Anchovy Brown Butter recipe is quick and easy and one of the best parts is that it doesn’t use much kitchen equipment. It can be served as an appetizer where cabbage takes the center stage or it can be a meaty side that complements a lighter protein.
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