Best American Side Dishes: A Best Recipe Classic by Cook's Illustrated Magazine

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  • Sautéed corn succotash

    • Jane on September 02, 2011

      Tasty, quick & easy side dish. It uses frozen vegetables (lima beans and corn) so it's a good store-cupboard side. Though I used fresh corn today since I had some.

  • Oven fries

    • jbuchman on July 10, 2017

      Use a dark colored sheet pan to enhance browning. Crispy on the outside, soft and fluffy on the inside.

  • Asparagus, red pepper, and spinach salad with goat cheese

    • Analyze on March 09, 2019

      We really like this recipe! I've made it twice now. You make a vinaigrette that's tossed with spinach for the bottom layer of the salad. Atop that is a layer of sauteed bell pepper, asparagus, and shallot that's tossed with the rest of the vinaigrette. Then you sprinkle that with goat cheese. So the presentation is nice, and the flavors are yummy.

  • Creamy dill cucumber salad

    • thetinkhams on October 03, 2019

      This was good. I discovered one of my cucumbers was bad as I was peeling them, but forgot to decrease the other ingredients, so it was overdressed. Salting the cukes and onions worked well. I got quite a bit of liquid out and the end salad didn’t get watery. Even though the recipe says to let the salted cukes & onions sit for up to 3 hours, I let them sit for almost 4 as I finished up work and they seemed fine to us. Definitely can see making this again, but probably more as a function of getting fresh dill in our CSA and less so of craving the dish itself very often.

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  • ISBN 10 093618485X
  • ISBN 13 9780936184852
  • Published Aug 31 2006
  • Format Hardcover
  • Language English
  • Countries United States

Publishers Text

Whether you're looking for just the right combination of hors d'oeuvres to serve before a special meal, or what kind of sides to accompany your Sunday pot roast--or lasagna, Best American Side Dishes is here to lend a hand. In addition to more than 500 recipes, each chapter offers serving suggestions sidebars, quick ways to turn an ingredient into an elegant dish, and all the tastings, testings, and quick tips to make you a better cook.

Cooks today are looking for more creative ways to round out their meals. They still want the basics like how to make fluffy white rice and mashed potatoes, but they also want to know how to make really good risotto and pommes anna--or perhaps green bean casserole (that doesn't involve a soup mix).

And let's face it:deciding on the main course is a cinch. We eat the same roast chicken, hamburgers, spaghetti and meatballs, (you fill in the blank) over and over--it's the starters and side dishes where we get stumped--and not just when entertaining. The tricky part in choosing really good starters, salads, or sides dishes, lie sin choosing those that stand on their own, while still allowing the main course to shine.

  • 500 exhaustively-tested, foolproof recipes
  • More than 300 hand-drawn illustrations with step-by-step technique instructions
  • Simple and quick recipe ideas--perfect for last-minute entertaining along with inspiring serving suggestion sidebars


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