The Big Book of Sides More Than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More

"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." 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. Weeknight Suppers: Uncomplicated side dishes that take a relatively short time to prepare on busy weeknights Family Favorites: Foods that are guaranteed to be a hit with kids Dinner Party Secret Weapons: Side dishes that are sure to impress guests Holiday Feasts: Recipes for major holidays, from Thanksgiving to the Fourth of July Buffet Recipes: "Covered dishes" that are easy to transport to potlucks and dinner parties Retro Recipes: Nostalgic side dishes that are part of the American culinary experience, and sometimes require a can of condensed soup Cooking Classics: Essential recipes that should be in every cook's repertoire"--