#side-dishes

#side-dishes

According to Chef Siegel, "lobster rolls served along the northeastern coast from Mass to Maine usually come with bags of kettle chips, since deep fryers are usually not found on the lobster docks." It's easy enough to pick up your favorite flavor of kettle chips from the store, but if you're looking for homemade sides, the key is to keep things light and simple. Siegel recommends, "sweet grilled corn and boiled salt potatoes...along with fresh green salads with a light vinaigrette."

There's something to be said about the appeal of chain restaurants. In theory, customers can walk into any location and get much the same experience. There's nothing wrong with that, especially considering some chains take quality seriously. Chain barbecue restaurants are fewer and farther between than, say, steakhouse chains, and that's because of some unique challenges, including the differences between beloved regional styles. However, the one thing that unites great barbecue is the need for great sides - which is why we're here.

When you can't go to the steakhouse, why not bring the steakhouse to you? Sure, you might not be able to mimic the dimly-lit, knotted-wood, rustic ambience of your local beef haunt, but there is one simple tip that will lend such a smoky signature robustness to your homemade steak sides that friends might just skip that trip to Ruth's Chris in favor of your house. The hack - just add smoked cheese.

When it comes to sweet potatoes, you'll find side dishes on both ends of the spectrum. The sweet spuds have become a mainstay at numerous chain steakhouses. They're often baked, cut into fries, or even served in casserole form. Some delight with their creamy textures and indulgent toppings that range from cinnamon sugar and butter to caramelized pecans and mini marshmallows. Others lack quality, leaving a bad taste in diners' mouths.

Whether you're headed to a potluck or hosting a big dinner party at home, the last thing you want is your carefully prepared food getting cold before you can serve it to guests. Investing in one simple, affordable kitchen appliance - a slow cooker - will allow you to make effortless side dishes. One of the absolute best uses for your slow cooker is keeping side dishes warm while maintaining their taste, quality, and texture.

With a buttery, flaky pastry base and a rich, savory filling, quiche strikes the perfect balance between elegance and heartiness. This brunch favorite is typically made with eggs, heavy cream, cheese, and a medley of meat- or veggie-based add-ins, yielding a creamy, protein-rich dish that can feed a crowd. Quiche can be enjoyed warm or cold, and it makes for a delicious addition to a buffet-style lunch, served alongside a selection of complementary sides.

I have to confess that I'm a bit of a rice hater. Of all the starchy sides I could put on my plate, it's always going to fall behind two of my favorite comfort foods: potatoes and pasta. But as groceries get increasingly expensive, I think it's time to reexamine the humble side of rice. Because really, rice is what you make of it - and you can make it into pretty much anything. These simple rice recipes for dinner and sides will teach you new ways to use up your bag of rice, from elevated side dishes to complete meals.

Baked beans can be enhanced significantly by adding fresh onion and green pepper, creating a flavorful dish that stands out among typical recipes.

Sides are the secret stars of any Fourth of July meal, adding pops of color, crunch, and flavor that perfectly complement everything from massive grilled steaks to plant-based burgers.