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Home›Side Dishes

🫒 Side Dishes

Perfect accompaniments from every cuisine to complete your meal.

101 recipes

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Croatian · Side Dishes
Zagorje Mlinci (Zagorski mlinci) — Thin Baked Flatbread for Roast Juices
Zagorje mlinci are thin, dry-baked Croatian flatbreads from northern Croatia, most famously served with roast turkey or chicken. They share the Zagorje table with štrukli, but their purpose is different: soaking up rich pan juices.
73 min 6 421 cal

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Home›Side Dishes

🫒 Side Dishes

Perfect accompaniments from every cuisine to complete your meal.

101 recipes

medium
Croatian · Side Dishes
Zagorje Mlinci (Zagorski mlinci) — Thin Baked Flatbread for Roast Juices
Zagorje mlinci are thin, dry-baked Croatian flatbreads from northern Croatia, most famously served with roast turkey or chicken. They share the Zagorje table with štrukli, but their purpose is different: soaking up rich pan juices.
73 min 6 421 cal

Page 1 of 5Next →

Jeow Bong — Lao Chili Paste Relish - authentic laotian recipe

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Laotian · Side Dishes

Jeow Bong (ແຈ່ວບອງ) — Lao Chili Paste Relish

Jeow bong is a sticky, smoky-sweet Lao chili relish from Luang Prabang, traditionally pounded and cooked until glossy. It is eaten in small dabs with khao niaw, grilled foods, vegetables, and other jeow-style table relishes.

60 min 16 78 cal

Pol Sambol — Sri Lankan Coconut Chili Relish - authentic sri-lankan recipe

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Sri lankan · Side Dishes

Pol Sambol (පොල් සම්බෝල) — Sri Lankan Coconut Chili Relish

Pol sambol is Sri Lanka's vivid coconut relish, pounded with chili, lime, onion, and maldive fish for salty depth. It is a daily companion to rice, hoppers, appa, string hopper, and curry breakfasts.

15 min 4 205 cal

Samogitian Kastinys — Warm Cultured Cream Spread - authentic lithuanian recipe

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Lithuanian · Side Dishes

Samogitian Kastinys (Žemaičių kastinys) — Warm Cultured Cream Spread

Žemaičių kastinys is a Samogitian cultured dairy spread made by gently warming and stirring sour cream with butter until thick and glossy. It is traditionally served with hot potatoes, ruginė duona, and sometimes bulviniai blynai.

45 min 8 410 cal

Irio — Kenyan Mashed Potatoes, Peas, Corn, and Greens - authentic kenyan recipe

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Kenyan · Side Dishes

Irio (Mukimo) — Kenyan Mashed Potatoes, Peas, Corn, and Greens

Irio, also called mukimo, is a Kikuyu-style Kenyan mash of potatoes, peas, maize, and greens. It is a hearty everyday side often served with nyama choma, mchuzi, or kachumbari at family meals.

55 min 6 292 cal

Yuca with Mojo — Cuban Cassava with Garlic Citrus Sauce - authentic cuban recipe

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Cuban · Side Dishes

Yuca with Mojo (Yuca con mojo) — Cuban Cassava with Garlic Citrus Sauce

Yuca con mojo is a classic Cuban side dish of tender cassava dressed with hot garlic-citrus mojo. The sauce traditionally leans on naranja agria, onion, oregano, and olive oil, making it essential at family meals and Nochebuena tables.

55 min 6 430 cal

Buckwheat Žganci — Slovenian Buckwheat Crumbs with Cracklings - authentic slovenian recipe

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Slovenian · Side Dishes

Buckwheat Žganci (Ajdovi žganci) — Slovenian Buckwheat Crumbs with Cracklings

Ajdovi žganci are rustic Slovenian buckwheat crumbs made by steaming flour in salted water, then breaking it into tender morsels. This farmhouse staple is often served with pork cracklings, sour milk, jota, or kranjska klobasa.

45 min 4 445 cal

Romanian Polenta — Firm Cornmeal Porridge - authentic romanian recipe

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Romanian · Side Dishes

Romanian Polenta (Mămăligă) — Firm Cornmeal Porridge

Mămăligă is Romania’s beloved cornmeal staple, often spelled mamaliga without diacritics. Made from mălai, water, and salt, it is served with sarmale, tochitură, cheese, sour cream, or stews.

30 min 4 220 cal

Norwegian Sour Cream Porridge — Festive Dairy Porridge with Cinnamon Sugar - authentic norwegian recipe

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Norwegian · Side Dishes

Norwegian Sour Cream Porridge (Rømmegrøt) — Festive Dairy Porridge with Cinnamon Sugar

Rømmegrøt is a traditional Norwegian sour-cream porridge made by coaxing butterfat from rich cultured cream. It is served for farm feasts and family gatherings, often with lefse and slices of brunost at the table.

35 min 4 470 cal

Callaloo — Trinidadian Coconut Greens with Crab - authentic trinidadian recipe

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Trinidadian · Side Dishes

Callaloo (Callaloo) — Trinidadian Coconut Greens with Crab

Trinidadian callaloo is a silky pot of dasheen leaves, okra, coconut milk, crab, and Scotch bonnet, swizzled into a thick green sauce. It is a beloved Sunday lunch dish served with rice, roti, plantain, or stewed meats.

75 min 6 237 cal

Thoran — Kerala Coconut Vegetable Stir-Fry - authentic indian recipe

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Indian · Side Dishes

Thoran (തോരൻ) — Kerala Coconut Vegetable Stir-Fry

Thoran is Kerala's dry vegetable stir-fry, finished with fresh coconut, curry leaves, mustard seeds, and coconut oil. This cabbage version is a home staple and a classic part of the festive sadya meal.

35 min 4 241 cal

Dry-Fried Green Beans — Sichuan Wok-Blistered Beans with Pork - authentic chinese recipe

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Chinese · Side Dishes

Dry-Fried Green Beans (干煸四季豆) — Sichuan Wok-Blistered Beans with Pork

Ganbian Sijidou is a classic Sichuan dry-fry dish where green beans are blistered in a hot wok, then tossed with minced pork, ya cai, soy sauce, Shaoxing wine, ginger, garlic, and chiles. The result is savory, wrinkled, aromatic, and deeply moreish.

27 min 4 215 cal

German Bread Dumplings — Bavarian Bread Dumplings - authentic german recipe

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German · Side Dishes

German Bread Dumplings (Semmelknödel) — Bavarian Bread Dumplings

Semmelknödel are tender German bread dumplings made from day-old rolls, milk, eggs, onion, and parsley. A Bavarian and Austrian Alpine staple, these knödel are served with roasts, mushroom gravy, Rouladen, or Schweinshaxe.

50 min 4 370 cal

Kongnamul Muchim — Korean Seasoned Soybean Sprout Banchan - authentic korean recipe

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Korean · Side Dishes

Kongnamul Muchim (콩나물무침) — Korean Seasoned Soybean Sprout Banchan

Kongnamul muchim is a classic Korean banchan of blanched soybean sprouts seasoned with garlic, scallion, soy sauce, sesame oil, sesame seeds, and often gochugaru. It is crisp, nutty, lightly savory, and served with rice at everyday meals.

16 min 4 72 cal

Sweet-Spiced Tempeh Stir-Fry — Crisp Indonesian Soy-Glazed Tempeh - authentic indonesian recipe

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Indonesian · Side Dishes

Sweet-Spiced Tempeh Stir-Fry (Tempe Orek) — Crisp Indonesian Soy-Glazed Tempeh

Tempe orek is a beloved Indonesian side dish of fried tempeh tossed in a glossy sweet-salty chile and kecap manis glaze. It is served with rice, nasi kuning, or packed meals because it keeps well and delivers deep savory flavor.

45 min 4 350 cal

Tanzanian Ugali — Firm Cornmeal Porridge - authentic tanzanian recipe

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Tanzanian · Side Dishes

Tanzanian Ugali (Ugali) — Firm Cornmeal Porridge

Ugali is Tanzania’s everyday staple, a firm maize porridge served with stews, greens, beans, or grilled fish. It is cooked until dense enough to pinch by hand and use as a scoop for saucy dishes.

23 min 4 271 cal

Spaetzle — Tender German Egg Noodles - authentic german recipe

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German · Side Dishes

Spaetzle (Spätzle) — Tender German Egg Noodles

Spaetzle are soft, irregular German egg noodles especially associated with Swabia, Baden-Wuerttemberg, and Alpine home cooking. They are pressed or scraped into boiling water, then finished with butter for a tender, lightly chewy side dish.

30 min 4 400 cal

Ohitashi — Japanese Blanched Spinach with Bonito Dashi and Soy - authentic japanese recipe

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Japanese · Side Dishes

Ohitashi (お浸し) — Japanese Blanched Spinach with Bonito Dashi and Soy

Ohitashi is a classic Japanese side dish in which greens are briefly blanched, chilled, gently pressed, and steeped in seasoned bonito dashi. This version uses spinach, soy sauce, and mirin for a clean, savory washoku flavor.

20 min 4 55 cal

Goma-dofu — Shojin Sesame Kuzu Tofu - authentic japanese recipe

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Japanese · Side Dishes

Goma-dofu (胡麻豆腐) — Shojin Sesame Kuzu Tofu

Goma-dofu is a classic shojin ryori preparation from Japanese Buddhist temple cooking. Despite the name tofu, it contains no soybean; white sesame paste and kuzu starch are cooked into a cool, custard-like block.

28 min 4 176 cal

Mochi — Traditional Pounded Glutinous Rice Cakes - authentic japanese recipe

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Japanese · Side Dishes

Mochi (餅) — Traditional Pounded Glutinous Rice Cakes

Mochi is Japan’s classic pounded rice cake, made from steamed glutinous short-grain rice beaten until elastic and smooth. It is central to Japanese New Year traditions and also enjoyed year-round grilled, simmered, or sweetened.

100 min 6 320 cal

Onsen Tamago — Silky Japanese Hot-Spring Egg - authentic japanese recipe

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Japanese · Side Dishes

Onsen Tamago (温泉卵) — Silky Japanese Hot-Spring Egg

Onsen tamago is a softly set Japanese egg inspired by eggs cooked in natural hot springs. The custardy yolk and barely set white are served with a light soy-mirin dashi sauce, often at ryokan breakfasts.

40 min 4 88 cal

Kombu no Tsukudani — Soy-Simmered Kelp Relish - authentic japanese recipe

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Japanese · Side Dishes

Kombu no Tsukudani (昆布の佃煮) — Soy-Simmered Kelp Relish

Kombu no tsukudani is a classic Japanese preserved side dish made by slowly simmering kelp in soy sauce, mirin, sake, and sugar. It is served in small amounts with rice, tucked into bento, or used as an onigiri filling.

65 min 8 60 cal

Nukazuke — Japanese Rice Bran Pickles - authentic japanese recipe

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Japanese · Side Dishes

Nukazuke (糠漬け) — Japanese Rice Bran Pickles

Nukazuke are Japanese vegetables fermented in a living rice bran bed, valued for their salty-sour depth, crunch, and subtle lactic tang. They are a classic home pickle served with rice, miso soup, and everyday meals.

40 min 8 42 cal

Ohitashi — Japanese Dashi-Soaked Greens - authentic japanese recipe

easy

Japanese · Side Dishes

Ohitashi (お浸し) — Japanese Dashi-Soaked Greens

Ohitashi is a classic Japanese side dish of blanched greens gently steeped in seasoned dashi. This version uses spinach, soy sauce, mirin, and katsuobushi for a clean, savory washoku flavor.

20 min 4 58 cal

🫒 Side Dishes

Zagorje Mlinci (Zagorski mlinci) — Thin Baked Flatbread for Roast Juices

🫒 Side Dishes

Zagorje Mlinci (Zagorski mlinci) — Thin Baked Flatbread for Roast Juices

Jeow Bong (ແຈ່ວບອງ) — Lao Chili Paste Relish

Pol Sambol (පොල් සම්බෝල) — Sri Lankan Coconut Chili Relish

Samogitian Kastinys (Žemaičių kastinys) — Warm Cultured Cream Spread

Irio (Mukimo) — Kenyan Mashed Potatoes, Peas, Corn, and Greens

Yuca with Mojo (Yuca con mojo) — Cuban Cassava with Garlic Citrus Sauce

Buckwheat Žganci (Ajdovi žganci) — Slovenian Buckwheat Crumbs with Cracklings

Romanian Polenta (Mămăligă) — Firm Cornmeal Porridge

Norwegian Sour Cream Porridge (Rømmegrøt) — Festive Dairy Porridge with Cinnamon Sugar

Callaloo (Callaloo) — Trinidadian Coconut Greens with Crab

Thoran (തോരൻ) — Kerala Coconut Vegetable Stir-Fry

Dry-Fried Green Beans (干煸四季豆) — Sichuan Wok-Blistered Beans with Pork

German Bread Dumplings (Semmelknödel) — Bavarian Bread Dumplings

Kongnamul Muchim (콩나물무침) — Korean Seasoned Soybean Sprout Banchan

Sweet-Spiced Tempeh Stir-Fry (Tempe Orek) — Crisp Indonesian Soy-Glazed Tempeh

Tanzanian Ugali (Ugali) — Firm Cornmeal Porridge

Spaetzle (Spätzle) — Tender German Egg Noodles

Ohitashi (お浸し) — Japanese Blanched Spinach with Bonito Dashi and Soy

Goma-dofu (胡麻豆腐) — Shojin Sesame Kuzu Tofu

Mochi (餅) — Traditional Pounded Glutinous Rice Cakes

Onsen Tamago (温泉卵) — Silky Japanese Hot-Spring Egg

Kombu no Tsukudani (昆布の佃煮) — Soy-Simmered Kelp Relish

Nukazuke (糠漬け) — Japanese Rice Bran Pickles

Ohitashi (お浸し) — Japanese Dashi-Soaked Greens