Don't stop at baubles on a tree, festoon your table with vibrant salads, dip-destined breads, polentas, pilafs and antipasti classics.
We were in a very excellent wine bar one night in Milan where we had this very simple dish of boiled potatoes with a splash of vincotto and pieces of stracchino – a...
I am rather fond of a cabbage salad and also quietly amazed at how far a single head of cabbage can go. On one particular holiday we discovered two heads of...
This is an interesting and adventurous dish, which can be enjoyed as a main or side salad. Preparation here is very important because there is no cooking involved.
Introducing the bold salad that can hold its own against the richness of pork belly and fried chicken.
Working with caramel may seem intimidating but in this case you needn’t worry; the juicy fruit would be fine even if the caramel is slightly crystallised or lumpy...
Essential side recipes
I don’t think you really get to choose your signature dish. It gets chosen for you by the people who eat your food. I never set out to make a salad dressing as a...
Cooked lettuce takes on flavours wonderfully. If your crisper draw is all leaves but you don’t feel like a salad, give this technique a try.
Roasted for 40 minutes until incredibly tender, the eggplant has such a wonderful texture to craft this classic Syrian dip, with tahini garlic and parsley.
Sure, you could have roast veggie as a side, but honestly, once you try the slow-roasted sweet potato that's pipping hot and melts the rosemary butter, feta and...
Based on ‘horenso gomae’ a Japanese dish that translates to spinach with sesame dressing, this simple version is mix and serve. No grinding required.
A typical Levantine cheese, shanklish is shaped into balls then rolled in spices and pepper, usually za'atar. Here is it crumbed and served with tomato, onion and...
The beetroot give this whole pickled a beautiful purple hue. Be sure to start a week before you plan to serve this, as a rush job won't do.
These stunning-looking boiled eggs are rolled in dill and served atop a hot mix of roasted capsicum, thin slices of basturma and Aleppo pepper for a good kick.
As if haloumi wasn't amazing on its own, we wrap it in stringy pastry, deep-fry it, then slather on a divine honey, pine nut and lemon dressing.
These side dishes often accompany other centerpieces like haloumi wrapped in kataifi pastry and Turkish eggs rolled in dill with bastourma and capsicum.
The biggest difference between peanut sauces is that some are made with peanut butter and others are made from scratch with raw peanuts, fried in oil.
A warming dish popular in Turkey and the Caucasus, mhulama combines polenta or cornmeal with multiple cheeses for a stringy, indulgent mix.
Pommes boulangère are literally the “potatoes from the baker” and another French classic - the French method of oven cooking potatoes.
Up your mash game with Adam Liaw's version: Slow-roasted sweet potato mashed with butter, yoghurt and spices for a creamy and warming side.