Whether planning a quick dinner after work or a holiday meal for a crowd, you will never be stumped for a side dish again. Side dishes make the meal. Think about it: What’s a burger without fries, turkey without stuffing, or barbecue without coleslaw, baked beans, or macaroni and cheese—or all three? The Big Book of Sides contains more than 450 delicious recipes to complement any dish. Award-winning cooking teacher and author Rick Rodgers has carefully compiled a variety of wonderful options, from traditional to inspired, Americana to ethnic, Southern fare to California cuisine. Sections include “Eat Your Vegetables,” “From the Root Cellar,” “A Hill of Beans,” “Righteous Rice and Great Grains,” and “Pasta and Friends.” The Big Book of Sides shares • more than 100 information-packed entries on vegetables alone, from artichokes to zucchini, including root vegetables and grains • tutorials on the cooking techniques you need to know, such as grilling and deep-frying • at-a-glance charts for a variety of perfectly roasted vegetables and freshly cooked beans • carefree menu planning, with a complete list of special-occasion meals and suggested side dishes Home cooks of all levels will delight in preparing Roasted Summer Squash with Pepitas and Cilantro; Chard Puttanesca; Parsnip, Apple, and Bacon Hash; Smoked Gouda Mashed Potatoes; Quinoa with Carrot and Mint; Farro, Cherry, and Feta Salad; and Butternut Squash and Potato Gratin. Rodgers also shares recipes for relishes, chutneys, pickles, baked goods (from biscuits to foccacia), and even sauces. With helpful tips on how to stock your pantry, easy-to-follow cooking techniques, gorgeous color photos, and main dish pairing suggestions, The Big Book of Sides is sure to become a trusted staple in your kitchen.

A roadmap to help home cooks round out and enhance any meal, for any occasion with 1001 recipes for every type of side dish imaginable. Every cook struggles over making side dishes, from choosing what goes best with the main course to getting stuck in a rut making the same tired green beans and rice. But this destined-to-be-dog-ear'd compendium of side dishes changes all that; more thorough than any other cookbook, our first complete compilation of side dishes offers 1,001 perfect recipes for tonight and every night, whether you only have a few minutes or need your next dinner-party go-to. Chapters are organized by type of side dish to help you find just what you're looking for. For weeknight inspiration, Basics You Can Count On offers quick-and-easy recipes like Skillet-Roasted Brussels Sprouts you can make in just 10 minutes. Having company? Choose elegant sides from Dinner Party Winners, like a stunning Pommes Anna or Pearl Couscous with Caramelized Fennel and Spinach. Tasked with bringing a side to a potluck? Potluck Favorites offers recipes that everyone will ask for, like Chopped Caprese Salad. Reimagining your holiday table? The Holiday chapter mixes reliable standbys like Creamy Mashed Potatoes and Classic Bread Stuffing, with fresh, seasonal dishes, like Farro Salad with Butternut Squash and Radicchio and Garlic-Scented Mashed Sweet Potatoes with Coconut Milk and Cilantro. A Bread Basket chapter is included as are creative sauces and toppings for taking things up a notch.

2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit A how-to cook book spanning 29 types of vegetables: Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference. You will never look at vegetables the same way again. Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them. With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them. If you are a fan of Plenty More, Six Seasons, Where Cooking Begins, or On Vegetables, you'll love Ruffage . Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways as a side or a main meal. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Mouthwatering recipes include Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon, Blistered Cucumbers with Cumin Yogurt and Parsley, Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs, Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice, Poached Radishes with White Wine, Chicken Stock and Butter, and much more.

Don't be fooled by the ever-increasing volume of processed gluten-free goodies on your grocery store shelf! In a world of mass manufactured food products, getting back to basics and cooking real food with and for your children is the most important thing you can do for your family's health and well-being. It can be overwhelming when thinking about where to begin, but with tasty kid-approved recipes, lunch boxes and projects that will steer your child toward meats, vegetables, fruits, nuts and healthy fats, Eat Like a Dinosaur will help you make this positive shift.

A revolutionary cookbook that moves the humble side dish to centre stage. Whilst writing his food blog, Rocket & Squash, Ed Smith noticed that a key part of our meals was being ignored. On too many occasions, side dishes were being relegated to an overboiled afterthought, or dismissed with a throwaway 'eat with potatoes' or 'serve with seasonal greens' line. But our side dishes have the potential to be as inspirational as the main event itself. In fact, they're often the best bit! Here it's the 'two veg' rather than the meat which are given the spotlight: you'll find 140 inspiring recipes and insightful tips to make your pulses, roots, vegetables and greens dazzle in their own right. Think of garlic oil pea shoots, smoky ratatouille, celeriac baked in a salt and thyme crust, carrots with brown butter and hazelnuts, spelt grains with wild mushrooms, and chorizo roast potatoes. Complete with a recipe directory that will help you find the perfect accompaniment, whatever your cooking, On the Side will brighten and invigorate every meal.

Finally! A cookbook for people who have had enough with rules and restrictions and are ready for delicious food that makes them feel good. In her follow-up to her breakout success What’s Gaby Cooking, Gaby Dalkin reveals the secret to a happy life: balance. Eat What You Want reflects how Gaby eats in real life, and for her, balancing moderation and indulgence is everything. No deprivation, no “bad foods” list. The only rule? Enjoy your food. Whether you are looking for lighter dishes filled with tons of fresh fruits and veggies (like a Cauliflower Shawarma Bowl or lemony Tahini Broccolini), or soul-soothing dishes like (Ham and Cheese Croissant Bread or Strawberry Crispy Cobblers), Gaby has you covered. All told, Eat What You Want is an invitation/permission slip/pep rally for you to let go of all the noise around what you choose to eat. Choose joy! Choose fun! Choose no apologies or excuses. But most of all, choose whatever makes you happy.

Almost anyone will tell you that you should “eat your veggies,” but if you grew up on canned green beans and frozen mixed vegetables, the idea of making plants the center of your meals may seem pretty unappealing. Meat to the Side is author Liren Baker’s beginner’s guide for people who want a delicious way to add more vegetables to their diets. Liren’s easy-to-follow recipes are accompanied by full-color photos and augmented with helpful information about where to find ingredients, how to make swaps in recipes, and how to get the most bang for your buck at the store. This book offers more than 80 plant-forward recipes with flavor combinations that appeal to a range of palates and dietary needs, so you’ll feel empowered to make the first step toward giving plants a more prominent place in your meals.