Spinach and Lentils
Here's a very simple yet healthy and delicious way to eat your greens. Serve this warm with rice or Indian roti for a complete vegetarian meal.
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5
Gareth Morgans
This delightful Gujarati side dish is served with main meals. Here it’s made with carrot, but it can also be made with finely shredded cabbage or raw papaya. It is sometimes served as an accompaniment to crisp, savory, and sweet Sunday breakfast snacks such as “ganthiya”, which are crisp wafers made with chickpea flour and spices, and “jalebi”, a rich sweet made with flour, deep-fried and soaked in sticky sugar syrup. Recipe excerpted from The Indian Cooking Course by Monisha Bharadwaj. Click here to purchase your own copy.
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4.5
Gareth Morgans
This festive Maharashtrian salad makes the most of locally grown peanuts and is served at celebrations and weddings. The fragrance of peanuts and coconut along with curry leaves and mustard elevates the simple flavor of cucumber, making it a perfect accompaniment to the many vegetables, rice, and dal preparations that make up a Hindu vegetarian feast. The coconut is optional in the interior regions of Maharashtra, away from the coast where it grows, so leave it out if you prefer.Recipe excerpted from The Indian Cooking Course by Monisha Bharadwaj. Click here to purchase your own copy.
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4.333335
Mustard
Just combine these six ingredients, and you'll have mustard for your daily sandwich.
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4
Decadent and fun, this pimiento cheese is a new classic, turning buttery Brie and sweet pimientos into a tasty spread. Click here to see Cheese Plate Selections
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4
Brussel sprouts
The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Kenny Gilbert of Gilbert’s Underground Kitchen in Jacksonville, shares his recipe for Brussels Sprouts Slaw. While tailgaters are sure to  their burgers some TLC on the grill, but this recipe from chef Gilbert offers a gourmet spin on a tailgate must-have: slaw.
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4
Panch Phoran is a five-spice mix used in India, mostly on the East coast, to flavor vegetables and legumes. This spice mix is either fried at the beginning and ingredients are added to it or fried and added as a final seasoning. The process of adding the spice at the end is called turka. 
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4
corned beef and Brussels sprouts
Faire of Raleigh provides this delicious twist on an Irish classic: corned beef and cabbage. Instead of cabbage, this recipe benefits from the substitution of a Brussels sprout hash that will make you want seconds and maybe even thirds.
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4
Apples and Sauerkraut
This Eastern European take on a Thanksgiving side dish is one of Culinary Content Network blogger Coconut & Lime's favorites. 
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4
Forget the egg whites! Chef Paul Jervis gives deviled eggs an entirely new makeover, serving the rich, creamy yolk filling in a potato. 
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3.46154
You don’t always have to go out and buy a snack to eat — why not make one right at home? If you’re a lover of pickles, this is an easy recipe to try out. 
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3
Halibut With Mustard Seeds, Curry Leaves, and Tomatoes
This beautiful dish presents crisp-skinned, fresh white fish in a light and aromatic broth. It is important to use whole spices here, as their flavor is cleaner, lighter, and zingier than ground spices. The tamarind adds a delicate sourness and fresh curry leaves lend an incomparable citrusy and delicately aromatic flavor. Both tamarind and curry leaves are available from Asian food stores and some grocery stores.Excerpted from SPRING by Skye Gyngell by arrangement with Quadrille Publishing, distributed by Chronicle Books, Copyright © 2016 by Skye Gyngell.
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2.5