Side Dish Recipes
50 side dish recipes converted from YouTube cooking videos.
Decadent Roasted Yukon Gold Mashed Potatoes
A silky, smooth, and ultra‑creamy mashed potato made from roasted Yukon Golds, butter, and a luxurious milk‑cream infusion with potato skins, bay leaf and nutmeg. The technique avoids over‑working starch for a non‑gluey, restaurant‑quality side dish.
Rajasthani Style Yogurt and Chili (Dahi Mirchi)
A tangy, spicy Rajasthani side dish made with fresh green chilies simmered in a seasoned yogurt sauce. Served hot with roti, paratha or poori, this dish balances heat with creamy yogurt and aromatic spices.
Creamy Mashed Potatoes
A step‑by‑step guide to making ultra‑creamy, buttery mashed potatoes using Yukon Gold potatoes, garlic, milk and butter. Perfect as a side for holidays, dinner parties, or any everyday meal. Includes tips for making ahead, reheating, and optional flavor add‑ins.
Homemade Flour Tortillas
Learn how to make soft, pliable flour tortillas from scratch with just a few pantry staples. This step‑by‑step guide from Cooking Con Claudia walks you through mixing the dough, resting, rolling, and cooking each tortilla to perfection.
Why You Should Boil Your Tofu
A quick, science‑backed method to improve tofu texture and flavor without pressing or freezing. By boiling firm tofu in lightly salted water, osmosis draws water out and lets salt into the protein network, creating a firmer bite that absorbs marinades in minutes.
Air Fried Triple-Cooked Fries
Crispy, light‑and‑fluffy fries made from frozen thick‑cut potatoes using a quick soak, microwave blanch, and a high‑heat air fryer. Inspired by Heston Blumenthal’s triple‑cooked chips, this method gives restaurant‑quality fries without deep‑frying.
Homemade Flour Tortillas Recipe
Learn how to make tender, buttery flour tortillas from scratch with John Canel of Preppy Kitchen. This easy, hands‑on recipe yields 16 soft tortillas perfect for tacos, wraps, or homemade chips.
I put this high protein dip on everything.
A high‑protein, dairy‑free ricotta‑style spread made from extra‑firm tofu, nutritional yeast, lemon, miso and olive oil. It’s quick to blend, versatile, and perfect for toast, salads, stuffed shells, flatbread pizza, or as a creamy topping for vegetables.
Garlic Naan (No‑Yeast, Stovetop)
Restaurant‑style garlic naan made on a stovetop cast‑iron skillet without a tandoor. The dough uses yogurt, baking powder, and a touch of baking soda for lift, then is topped with grated garlic and cilantro, cooked on high heat, and finished with a brush of melted butter.
Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)
A step‑by‑step guide to making authentic Korean napa cabbage kimchi (Pogi‑Kimchi) as demonstrated by Maangchi. This recipe covers salting the cabbage, preparing the classic rice‑flour porridge base, mixing the spicy garlic‑ginger‑fish‑sauce paste, and fermenting the kimchi in a jar for a tangy, crunchy side dish that lasts for months.
Turn Charro Beans into FRIJOLES PUERCOS with this recipe (Mexican Restaurant Refried Porky Beans)
A hearty Mexican‑style bean dish packed with pinto beans, chorizo, bacon, salt pork, hot dogs, pork skin, fresh veggies and three melty cheeses. Slow‑cooked for flavor, then finished with an immersion‑blended cheese sauce. Perfect as a side for carne asada, tacos, or served with warm flour tortillas.
Viral Iceburg Lettuce Salad
A crisp, tangy iceberg lettuce salad that went viral on TikTok. Toss shredded iceberg with a simple lemon‑garlic vinaigrette made from olive oil, white vinegar, salt, and pepper. Quick, refreshing, and perfect as a side or light meal.
Stop buying KIMCHI, make this instead (+ save money!)
A beginner‑friendly, fully vegan kimchi made with nappa cabbage, carrots, green onions and a flavorful umami paste that replaces traditional fish sauce. The recipe uses easily‑found ingredients and simple techniques, yielding a tangy, probiotic‑rich jar that can be enjoyed on everything from rice bowls to sandwiches.
Macaroni and Cheese - extra cheesy with a surprise ingredient- a favorite with everyone
A creamy, cheesy baked macaroni and cheese that balances the convenience of a stovetop sauce with the richness of multiple cheeses, including a surprise touch of cottage cheese. Perfect as a side for Thanksgiving, Christmas, Easter, or any comfort‑food craving.
The World's Best Focaccia
A wildly airy, chewy and crackly‑crosted focaccia inspired by the legendary bakery in Bari, Italy. The secret is a very high‑hydration dough, a long slow rise, and generous olive oil that creates a crisp, golden crust and a tender, open crumb. Topped with sweet‑smashed cherry tomatoes, briny green olives, oregano and fresh cracked pepper.
Homemade Korean Kimchi (Fermented Napa Cabbage)
A classic Korean fermented side dish made from napa cabbage, daikon, carrots, green onions, and a spicy ginger‑pear paste. This step‑by‑step guide walks you through salting, rinsing, seasoning, and fermenting the kimchi for perfect crunch and tang. No fancy equipment needed—just a few kitchen basics and a glass jar.
Repost of an absolute favorite! Seriously make this! @MishkaMakesFood
A protein‑packed, smoky, citrusy, and creamy Mexican‑style street corn salad perfect for meal‑prepping. White beans add protein, corn adds sweetness, and a tangy mayo‑yogurt dressing with smoked paprika ties it all together. Finish with fresh cilantro and crumbly cotija cheese.
Laotian Bamboo Salad
Fresh and fragrant salad of bamboo shoots, lemongrass, cilantro, chilies and fish sauce, inspired by the markets of London but prepared at home. An appetizer or side dish typical of Laos, simple yet rich in aromas.
Cheesy Garlic Bread
A soft, fluffy, buttery garlic bread loaded with melty cheese and a hint of chili. Made with a yeasted dough, rich garlic butter, and generous mozzarella, this side dish is the ultimate comfort food for any meal.
Mushy Peas – The ONLY WAY which is Acceptable – without Marrowfat peas!
A faithful, homemade version of classic British mushy peas made from green split peas instead of the traditional Marafaat peas. Soaked with baking soda, simmered with a pinch of salt and sugar, then blended with butter and fresh mint for authentic flavor and texture.
My Nonna’s Focaccia
A fluffy, cloud‑like focaccia topped with fresh crushed tomatoes, dried oregano and a generous drizzle of extra‑virgin olive oil. The dough is hydrated, slow‑fermented for 24 hours and given a final rise before baking, resulting in a light, airy crumb and a crisp, golden crust.
Sourdough Bread for Beginners
A step‑by‑step guide to making a beautiful, crusty sourdough loaf with big airy holes using a simple stretch‑and‑fold method, overnight refrigerator proof, and a cast‑iron Dutch oven. No mixer required – just a scale, a bowl, and a little patience.
World's Best IRISH SODA BREAD RECIPE 𑗅 Sweet, Moist, & Simple!
A quick, sweet Irish soda bread that’s perfect for St. Patrick’s Day or any day. Made with 4 cups of flour, a cup of sugar, buttermilk, and a touch of melted butter, this recipe works with all‑purpose flour or a gluten‑free blend without any adjustments. Optional orange zest and dried cranberries add extra flavor. The dough comes together in one bowl, is shaped into a ball, scored with a cross, and baked to a golden crust.
Soft and Crispy Focaccia
A soft, pillowy interior with a super‑crispy, olive‑oil‑laden bottom and a golden, flaky‑salt topped crust. This Italian focaccia is flavored with garlic, rosemary, and a hint of red pepper flakes, and it’s baked hot on the bottom rack then finished on the top rack for maximum crunch.
How To Make New York Deli Cucumber Salad
A crisp, tangy cucumber salad modeled after classic New York deli sides. Thinly sliced English cucumbers and sweet onion are marinated in a sweet‑sour vinegar brine with dill, creating a refreshing accompaniment perfect for burgers, sandwiches, or on its own.
The Ultimate Michelin Chips (Better Than Any Fries!)
Crispy, fluffy, and perfectly ruffled British chips made with Agria potatoes, a low‑temperature first fry in vegetable oil, and a final high‑heat finish in rendered beef dripping. Follow the step‑by‑step method for restaurant‑quality chips at home.
How to Make the Absolute Easiest Ever Biscuits
A revolutionary drop biscuit that uses warm heavy cream to create a droppable, tender dough. The result is a soft, buttery biscuit with a golden crust, perfect for serving with jam, soup, or chili.
How to Make Chenpi (Aged Tangerine Peel) at Home — A Complete Traditional Guide
Learn how to turn fresh tangerines into aged chi, a prized Chinese citrus peel prized for its warm, citrusy aroma. This step‑by‑step guide covers cleaning, soaking, sun‑drying, and long‑term storage so you can create your own premium chi at home.
Four Essential Chef Purees
Master the four classic purees every serious cook should know: silky celeriac, sweet carrot, bright chervil (corette), and rich roasted cauliflower. Each puree is broken down step‑by‑step with tips on seasoning, texture, and plating, so you can create restaurant‑quality sauces at home.
Potato Mille-Feuille
Crispy potato mille‑feuille flavored with butter, herbs and parmesan, baked in muffin tins. An elegant and easy-to-prepare side dish, perfect with red meat or as a vegetarian main.
Perfect Christmas Roast Potatoes
Crispy, ultra‑fluffy roast potatoes made with low‑starch Agra potatoes, soaked overnight, boiled until soft, then roasted in a 50/50 duck and goose fat blend. Finished with a burst of fresh garlic and fine sea salt, these potatoes are the ultimate festive side dish.
“Homemade Butter Recipe 🧈
A simple, foolproof method to turn heavy cream into fresh, creamy butter at home. Includes steps to wash out the buttermilk, optional salting, and storage tips.
Pan Cubano Garlic Bread (Babish Style)
A homemade garlic bread inspired by Binging with Babish, using a soft, buttery Pan Cubano loaf, fresh garlic‑butter compound, and a press‑and‑toast technique that yields a crisp exterior and garlicky, herb‑infused interior. Perfect as a side for pizza, pasta, or any comfort meal.
Faster No Knead Bread - So Easy ANYONE can make (but NO BOILING WATER!!)
A bakery‑style loaf with a golden, crispy crust and a soft interior made in under five hours with no kneading, proofing, or special equipment—just flour, a pinch of yeast, salt, hot water, and a Dutch oven.
Pickled Beet Eggs ~ Pennsylvania Dutch Pickled Egg Recipe
Vibrant sweet‑and‑sour pickled eggs soaked in beet‑infused brine. A classic Pennsylvania Dutch snack that’s easy to make, beautifully pink, and perfect for picnics, salads, or a protein‑rich snack.
Chana Masala
A classic South Indian style chickpea curry with a smooth tomato‑onion gravy, perfect as a side for poori, chapathi, dosa or idli. The recipe includes soaking, pressure cooking, and a two‑stage spice preparation for deep flavor.
Big Bubble Focaccia - No-Knead Focaccia Bread - Food Wishes
A high‑hydration, no‑knead focaccia that produces giant airy bubbles and a tender, ciabatta‑like crumb. The dough is wet, requires generous olive oil for handling, and goes through several stretch‑and‑fold rests before a final rise and bake at 425°F.
Sour Cream and Chive Dinner Rolls
Buttery, pillowy, pull‑apart dinner rolls flavored with sour cream and fresh chives. Made with a Japanese milk‑bread tangzhong technique for extra softness, these rolls are perfect as a side for soups, stews, or any dinner table.
Mushy Peas British Classic! CHIP SHOP STYLE! HOW TO COOK Traditional Mushy Peas with Marrowfat peas!
A step‑by‑step guide to making authentic British mushy peas just like the ones served in a classic chip shop. Dried marrowfat peas are soaked with a touch of baking soda, then simmered with a hint of sugar and salt until they reach a creamy, slightly runny consistency. Perfect as a side for fish and chips, pies, or with mint sauce.
Soft Roti (Paratha) (parota)
A simple, soft Indian flatbread (roti/paratha) made with all‑purpose flour, a pinch of sugar and salt, and a touch of oil. Perfect for scooping up curries, wrapping into rolls, or enjoying on its own. Also known as parota.
BRING out the ICONIC Pickle BRANSTON
A copycat of the classic British Branston Pickle made from scratch. Small diced carrots, swede, onion and cauliflower are simmered in a sweet‑sour vinegar broth with dates, apple pulp, tomato puree, barley malt extract and warming spices. The pickle is canned for up to six months and works perfectly with cheese, ham or as a condiment on sandwiches.
How To Make Flour Tortillas - SO SOFT! 😋
Learn how to make soft, fluffy 8‑9 inch flour tortillas at home using just flour, butter, salt, baking powder, and hot water. Natasha from Natashas Kitchen walks you through each step—from mixing the dough to cooking on a blister‑hot skillet—so you can enjoy fresh tortillas for tacos, burritos, quesadillas, or even sweet churro‑style treats.
7 Techniques to INSTANTLY Upgrade Your Vegetables
A collection of seven restaurant‑grade vegetable techniques—glazed carrots, pan‑roasted Brussels sprouts, slow‑roasted beets, braised kale, walk‑fried green beans, sautéed mushrooms, and broiled asparagus—combined into a spectacular side dish or main‑course platter. Each vegetable is prepared with a specific professional method that maximizes flavor, texture, and visual appeal.
The Best Chinese Bok Choy Recipe (Ready in 5 Minutes)
A quick, healthy Chinese‑style stir‑fry featuring crisp bok choy, tender shiitake mushrooms, scallions, and a savory Shanghai‑style scallion sauce. Perfect as a side dish or light main.
Kerala Style Sambar
A traditional Kerala‑style sambar packed with lentils, a medley of vegetables, tangy tamarind and a fragrant coconut‑oil tempering. Makes about 3 L, enough for 15 servings and perfect with dosa, idli, rice or any South Indian staple.
focaccia that doesn’t suck
A fluffy, airy focaccia with a thick, jiggly crumb made using a high‑hydration dough. The dough is stretched four times over two hours, then divided into two pans and left to rise at room temperature for four hours before baking to a golden crust. Perfect for sandwiches, pizza bases, or enjoyed straight from the pan.
Let’s try Courtney Cook’s viral sweet potato and cheese trend!
A simple, indulgent side inspired by the viral TikTok trend: a baked sweet potato split open and stuffed with extra‑creamy Danish‑style cheese that melts into a gooey, protein‑packed treat.
Easy Homemade Refried Beans Recipe
A simple, hearty Mexican‑style refried beans recipe from Annette Freckles. Using dried pinto beans, a touch of garlic, onions, a tortilla, butter, oil, and milk, this dish is creamy, flavorful, and perfect as a side for any Tex‑Mex meal.
Easy Cheddar Biscuits Recipe
These fluffy, buttery cheddar biscuits are inspired by the famous Cheddar Bay biscuits from Red Lobster. Made with sharp aged cheddar, cold butter, and tangy buttermilk, they bake up golden and aromatic in just 15‑17 minutes. Finish with a quick herb‑garlic butter glaze for extra flavor.
The Ultimate Coleslaw Recipe
A crisp, colorful cabbage slaw tossed in a tangy Greek yogurt, lemon, and honey dressing. Perfect for summer picnics, BBQs, or as a refreshing side to any main dish. The recipe uses just four vegetables and a simple creamy dressing, making it quick and easy to prepare.