Best Side Dish

Refried beans (Spanish: frijoles refritos) is a traditional Mexican dish made from cooked, mashed, and pan-fried beans, most commonly pinto beans but also black beans. Despite the English name, the beans are not fried twice; the Spanish 'refritos' means 'well-fried' rather than 're-fried.' The beans...

Beans poriyal is a traditional South Indian dry curry made by sautéing finely chopped green beans with a distinct blend of tempering spices. The preparation involves blooming mustard seeds, urad dal, and curry leaves in oil, often accompanied by minced onions and green chilies. The dish is finished...

Spätzle are a type of soft egg noodle originating from the Swabia region of southern Germany, also popular in neighboring Austria and Switzerland. The dough is typically made from flour, eggs, and salt, and is scraped or pressed into boiling water to cook. They are documented in regional texts as fa...

Crispy smashed potatoes are a modern preparation in which boiled potatoes are flattened and roasted at high heat to produce a contrast of crispy skin and fluffy interior, widely popularized through food media in the 2010s.

BBQ baked beans are a traditional American side dish characterized by navy beans slow-cooked in a sweet and savory sauce. The sauce typically includes molasses, brown sugar, and pork products like salt pork or bacon, often infused with smoke to complement regional barbecue. The dish shares historica...

Lentilles à la Dijonnaise is a classic French culinary preparation consisting of green lentils braised alongside aromatic vegetables like onions and carrots. The dish is heavily associated with the Burgundy region and is characterized by the incorporation of Dijon mustard. The mustard acts as a pung...

Judías Verdes con Jamón is a traditional Spanish dish consisting of fresh green beans sautéed with garlic and cured ham (typically jamón serrano or jamón ibérico), seasoned with olive oil and sometimes a touch of paprika. This humble yet flavorful preparation appears throughout Spanish cuisine as bo...

Lentilles à la Lyonnaise is a traditional French dish originating from the Lyon region, consisting of lentils slow-cooked with pork lardons and onions. The dish typically utilizes green lentils, which hold their shape well during the extended cooking process, absorbing the flavors of the pork and ri...

Smoked mac and cheese is an American barbecue side dish prepared by cooking pasta and cheese sauce in a smoker. Typically baked in a cast-iron skillet or disposable foil pan, the dish absorbs wood smoke over a prolonged cooking period. This process imparts a distinct smoky flavor to the cheese and c...

Patates lemonates is a classic Greek side dish consisting of potatoes roasted in a mixture of olive oil, fresh lemon juice, garlic, and dried oregano. The acidic marinade helps break down the potatoes, yielding a soft interior and a crisped exterior. It is a standard element of Greek home cooking an...

Mame gohan is a traditional Japanese rice dish cooked with green soybeans (edamame). The dish became a staple comfort food in Japan during the Showa era (1926-1989). It is typically prepared by adding soybeans to rice before cooking and may be seasoned with soy sauce or dashi. Mame gohan is commonly...

Smashed potatoes are a contemporary side dish where small potatoes are boiled, flattened, and then roasted at high heat to maximize their crispy surface area. This preparation method creates a texture that combines a highly crisp, roasted exterior with a soft, creamy interior. The technique, popular...

Hijiki to Daizu no Nimono is a traditional Japanese simmered dish consisting of hijiki seaweed and cooked soybeans. The primary ingredients are slowly simmered in a savory dashi broth seasoned with soy sauce, mirin, and sugar, allowing the seaweed to absorb the umami flavors. It is typically served...

Arroz de Lentilhas is a traditional Portuguese dish consisting of rice and lentils cooked together in a single pot. The dish typically combines red or brown lentils with rice, seasoned with ingredients such as garlic, olive oil, paprika, and bay leaves. It is commonly served as a side dish accompany...

Japanese potato salad, commonly referred to as potesara, is a side dish made by mashing or ricing boiled potatoes and mixing them with cucumbers, carrots, onions, ham, and Japanese mayonnaise. Originating as a Western-style adaptation during the Meiji era, the dish typically features a creamy, sligh...

Lyonnaise potatoes are a classic French dish consisting of pan-fried sliced potatoes and caramelized onions, traditionally seasoned with salt, pepper, and fresh parsley. Named after the city of Lyon, the dish is a staple of French bistro and bourgeois cuisine. The preparation typically involves saut...

Kongjaban is a traditional Korean side dish, or banchan, consisting of braised black soybeans. The soybeans are slowly simmered in a mixture of soy sauce, sugar, and water until the liquid is absorbed, resulting in a distinctly sweet and savory flavor profile. The dish is typically finished with a d...

Barbecue corn on the cob is a culinary dish consisting of whole sweet corn ears cooked on an outdoor grill. The preparation often involves grilling the corn either directly on the grate to induce char marks or within its own husks to steam the kernels. It is commonly served with butter, salt, and va...

Couve com feijão is a traditional dish in Portuguese and Brazilian cuisine consisting of collard greens ('couve') and beans ('feijão'). In its rustic preparation, finely shredded collard greens are typically sautéed with garlic and olive oil, then mixed with or served alongside a base of stewed bean...

Mashed potatoes are a side dish made by boiling potatoes and mashing them with milk, butter, salt, and often pepper until smooth or chunky. The dish is a staple of American, British, Irish, and Northern European cuisine, commonly served with roasted meats, gravies, and holiday meals. Variations incl...

Gamja jorim is a traditional Korean banchan (side dish) featuring diced potatoes braised in a savory and slightly sweet sauce. The potatoes are cooked in a mixture of water, soy sauce, garlic, sugar, and gochugaru (Korean chili powder) until tender and slightly glazed. It is often garnished with ses...

A potato galette is a rustic French dish consisting of thinly sliced potatoes layered together and baked or pan-fried into a flat, round cake. The potato slices are typically tossed in melted butter or oil and arranged in concentric circles, often seasoned with salt, pepper, and herbs. During cookin...

Kartoffelsalat is a traditional German potato salad with distinct regional variations in preparation across the country. In southern Germany, the dish is typically served warm and dressed with a savory vinaigrette made from beef broth, oil, vinegar, mustard, and bacon, deliberately omitting mayonnai...

Au gratin potatoes are a baked casserole dish made with thinly sliced potatoes layered in a cream sauce and topped with cheese or breadcrumbs. Originating in French cuisine, the term "au gratin" refers to the crispy, browned crust that forms on top during the baking process. The dish distinguishes i...

Kartoffelknödel are boiled potato dumplings associated with German and Austrian cooking, particularly the cuisines of southern Germany and surrounding regions. Recipes use cooked potatoes, raw grated potatoes, or a combination of both, usually bound with potato starch or flour. The dumplings are com...

Pommes dauphine are French fried potato puffs made by combining mashed potato with choux pastry, the dough used for preparations such as cream puffs. Portions of the mixture are shaped or spooned into hot oil, where they expand and develop a crisp exterior around a light, tender center. They are tra...

Tarhonya is a traditional Hungarian egg-based pasta made by grating a firm dough into small, irregular pellets roughly the size of barley grains. The pellets are dried and then typically toasted in fat before being boiled or simmered in liquid, a preparation method that distinguishes tarhonya from m...

Potato bhaji, also known as aloo bhaji, is a traditional Indian dish featuring boiled potatoes cooked in a spiced tempering of mustard seeds, turmeric, and green chilies. Depending on the region, curry leaves, cumin, and asafoetida may also be added to the base. The potatoes are typically mashed or...

Arroz rojo, widely known as Mexican red rice, is a staple side dish in Mexican cuisine consisting of white rice toasted in oil and simmered in a tomato-based broth. The distinctive red color and savory flavor are derived from a pureed mixture of tomatoes, onions, and garlic that is added to the cook...