Chef Takumi
Sakura Ebi Gohan (桜えびご飯, spring shrimp rice)
Tiny dried sakura ebi do nearly all the work here, staining the rice pale pink and giving it a sweet sea fragrance with only sake, shoyu, and patience.
Recipe Archive
Side Dishes
Side dishes should earn their place at the table. These recipes focus on contrast, seasoning, and supporting flavors that make the whole meal better.
1006 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Takumi
Salmon and Roe Rice (はらこ飯, Harako-meshi)
Harako-meshi is Miyagi's autumn rice bowl: salmon first simmered gently, then its broth used to cook the rice, with bright ikura set on top at the end.
Chef Graziella
Salvia Fritta
Sage leaves in their thinnest possible coating of batter, fried until shatteringly crisp. A contorno so simple it seems like nothing, until you taste it.
Chef Joost
Sambal Goreng Boontjes
Sambal goreng boontjes is the workhorse vegetable of the Indo-Dutch rijsttafel: green beans kept crisp in fried chile paste, coconut cream, and ketjap, bright enough to steady a table of many dishes.
Chef Joost
Sambal Goreng Hati
The name says exactly what the dish is: liver carried through fried chili paste and coconut milk, a small fierce plate from the Indo-Dutch rijsttafel.
Chef Joost
Sambal Goreng Kentang
The Indo-Dutch rijsttafel would be poorer without these crisp potato matchsticks, fried first, then lacquered in sambal, ketjap manis, garlic, and tamarind.
Chef Joost
Sambal Goreng Telor
The brown-sauced egg of the Indo-Dutch rijsttafel: boiled, fried, then simmered until chile, coconut, and ketjap cling to it like family memory.
Chef Joost
Sambal Goreng Tempeh
Fermented soybean tempeh, fried crisp and lacquered with sweet chili, ketjap, and coconut, carries the Indo-Dutch table's most practical wisdom: make it ahead, then pass it generously.
Chef Elsa
Sauerkraut nach Wiener Art
White cabbage sauerkraut braised low and slow with caraway, juniper, and a bay leaf until it turns golden and mellow, the way every Gasthaus in Vienna has served it for centuries.
Chef Dean
Sausage and Apple Stuffing
Crusty bread cubes mingled with crumbled Italian sausage and tart apple, bound by sage-perfumed stock and baked until the top shatters golden while the interior stays moist and giving.
Chef Takumi
Sautéed Burdock and Carrot (きんぴらごぼう, Kinpira Gobō)
Kinpira gobō is a knife lesson in a small pan: earthy burdock and sweet carrot cut fine, cooked quickly, and glazed until every strand shines.
Chef Remy
Sautéed Green Beans with Tasso Ham
Fresh green beans sautéed with smoky tasso ham, sweet caramelized onions, and golden garlic, finished with a splash of chicken stock that brings everything together into pure Louisiana comfort.
Chef Remy
Savory Crawfish Beignets
Tender Louisiana crawfish folded into a light, seasoned batter, fried to golden perfection, and served with spicy Creole remoulade, the kind of appetizer that has folks circling back for seconds before the first batch is gone.
Chef Dean
Savory Potato Kugel
Golden-crusted potato casserole with crispy edges and a tender, onion-laced interior. This is the kugel that silences a table of relatives, the one they'll ask you to bring every year.
Chef Dean
Scalloped Potatoes au Gratin
Silky layers of tender potato swimming in cream and nutty Gruyère, crowned with a burnished crust that shatters under your spoon. This is the dish that makes people ask for seconds before they've finished their firsts.
Chef Klaus
Schales
The Saarland oven cousin of Dibbelabbes, raw potato grated fine, squeezed dry, seasoned with bacon and onion, then baked until the top sets and the middle cuts clean.
Chef Joost
Schorseneren in Witte Saus
The root Dutch cooks called kitchen-maid's sorrow becomes winter asparagus at the table: black salsify, patient peeling, white sauce, nutmeg, and one forgotten vegetable refusing to be forgotten.
Chef Elsa
Schwammerl in Rahm (Creamed Wild Mushrooms)
Golden wild Eierschwammerl sautéed in butter and finished in cream with a whisper of marjoram and nutmeg. Late summer in the Austrian Alps, in a pan.
Chef Takumi
Sekihan (赤飯, celebratory red bean rice)
Sekihan looks ceremonial, but the work is plain: soak the sticky rice well, save the bean liquor, and steam until each grain turns rosy, tender, and quietly chewy.
Chef Elsa
Semmelknödel (Austrian Bread Dumplings)
Austria's soft, pillowy bread dumplings made from day-old Semmeln, parsley, and eggs, shaped by hand and simmered until they're ready to soak up every last drop of Bratensaft on your plate.
Chef Klaus
Semmelknödel
Altbayern's bread dumpling lives on stale rolls and patience: dry bread, warm milk, a gentle hand, and water that trembles instead of boils.
Chef Elsa
Serviettenknödel
Bread dumpling dough rolled into a log, wrapped in cloth, and simmered until the slices come out pillowy and firm, ready to soak up every drop of roast gravy on the plate.
Chef Takumi
Sesame-Dressed Kabocha (かぼちゃのごま和え, Kabocha no Goma-ae)
Kabocha no goma-ae is autumn squash made plain and good: steamed until tender, then folded through fragrant ground sesame, shoyu, and sugar while the flesh is still warm.
Chef Dean
Sesame Ginger Green Beans
Blistered green beans tossed in a glossy glaze of soy, fresh ginger, and toasted sesame, the kind of quick-fire side dish that steals the show from whatever you meant to be the main course.
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