Side Dish

If you want something crispy, cheesy, and easy to make with a few basic ingredients, these potato pancakes are a good one to keep around. They turn simple mashed potatoes into golden, pan-fried pancakes with a soft center and melted mozzarella tucked inside. The outside Read More

This smashed cucumber pasta salad jar is fresh, creamy, a little briny, and full of texture. The rough edges of the cucumber catch the dressing better than neat slices, so every bite gets more flavor. With tender pasta, arugula, olives, cherry tomatoes, and a creamy Read More

These crispy veggie balls are one of those recipes that disappear fast. They’re crispy and golden on the outside, soft in the middle, and packed with potatoes, carrots, and broccoli in a way that feels cozy and familiar. Even better, they’re a great way to Read More

Soft, pan-cooked potato flatbread is one of those simple recipes that turns basic ingredients into something seriously good. The potatoes make the dough tender, the cheese adds a little richness, and the parsley, garlic, and pepper give it more flavor than plain flatbread. You can Read More

These crispy potato balls are the kind of snack that disappears fast. They’re crunchy on the outside, soft and fluffy in the middle, and packed with savory seasoning in every bite. Serve them hot with a spicy sriracha mayo and they work just as well Read More

These Japanese extra long fries are crisp on the outside, soft in the middle, and made from a seasoned potato dough that gets chilled, cut into long strips, and fried until golden. They’re fun, different from regular fries, and easy to dress up with mayo, Read More

Crunchy smashed cucumbers, sharp red onion, and toasted sesame—shaken in a jar with a bold dressing that’s salty-sweet, tangy, and a little smoky from pepper paste. This Korean cucumber salad is the kind of side dish that accidentally becomes the main event (especially next to Read More

Some recipes are good because they’re complicated. These smashed potatoes are good for the opposite reason. You boil them, smash them, roast them until the edges get crisp, then finish them with roasted garlic herb butter. That’s it. The inside stays soft, the outside gets Read More

Roasted sweet potatoes are one of those sides that never stay on the table for long, especially when they come out of the oven with browned edges, warm spices, and just enough caramelization to make every bite better than the last. This version keeps things Read More

There’s a certain kind of magic that happens when garlic cooks slowly in oil. Not sautéed, not browned—just gently baked until every clove turns soft enough to crush with the back of a spoon. The flavor goes from sharp to sweet and almost buttery, and Read More