“Pasta salads get a bad rap but I find that the more I think of them as room temperature summer dishes and the less as mayo-slicked bowls of suspicion and dread, the more inviting they become, not only for cookouts and picnics, but (ahem) a gorgeous Tuesday night.”
Sides
Corn on the Cob with Parsley Butter and Parmesan
Grill-Baked Potatoes with Chive Butter
“These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They’re layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious.”
Radicchio–Stone Fruit Salad
“Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.”
Il Forno’s Green Bean Salad
This green bean salad packs a punch full of fresh flavors! Charred green beans offer a contrasting taste against the tart marinated red onion and balsamic vinaigrette dressing and salty shaved Parmigiano-Reggiano.
The Multipurpose Shaved-Vegetable Salad
You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.
Orzo Picnic Salad
The perfect party pasta salad. One of the best parts is that you will have extra vinaigrette leftover to use for salads during the week!
Bread-and-Butter Pickles
We’ve heard that bread and butter pickles got their name from the role they played during lean times. Tucked between buttered slices of brown bread, even the smallest sandwich had the ability to satisfy your taste buds and leave you feeling as if you’d had a filling meal.
Pickled Strawberry Preserves
Great with fresh goat cheese, which makes a fine dessert. Or, spooned ice cream the sweet/savory possibilities are endless.
Pickled Cherry Tomatoes
Pickling is a fabulous way to preserve summer cherry tomatoes, but it’s also an ingenious use for less flavorful cherry tomatoes that you might find at the grocery store during winter or spring.
Pickled Watermelon Rind
Waste not, watermelon lovers: This Southern pickle deserves a spot in your fridge. It’s great alongside grilled pork chops, but we’d happily snack on it right out of the jar.
Krause’s Spring Pea Hash
Chef Jeremy “Boomer” Acuna shared a recipe for one of his delicious breakfast hash concoctions from Krause’s Café & Biergarten in New Braunfels. Swap in whatever vegetable you’d like for this, but we highly recommend his recipe for Spring Pea Hash with three types of peas and pearl onions.
Villa Rica’s Ceviche Veracruzano
This is an amazingly fresh and sophisticated shareable plate from Chef Johnny Hernandez. It’s made with Leche de Tigre and Red Snapper and so refreshing when served with a white wine.
Dish Society’s Balsamic Bacon Brussels Sprouts
These Balsamic Bacon Brussels Sprouts are the perfect side dish for your Easter ham or lamb from Dish Society.
Central Texas Style Barbecue Cuban-Style Black Beans & Rice (Congri)
The owners of Central Texas Style Barbecue in Pearland tell us they grew up eating this traditional Cuban dish. You’ll love it as a side at your next barbecue!