Delicious grilled vegetables are tossed in a delicious vinaigrette made of capers, olives, red wine vinegar and extra-virgin olive oil.
Side Dish Recipes
Quick and easy side dish recipe videos, instructional how-to cooking tip and technique videos for various side dish recipes and the online Rouxbe Cooking School where we discuss various cooking techniques and culinary fundamentals that will help you successfully prepare side dish recipes with ease.
Rouxbe’s side dish recipes include step-by-step video direction and include side dish recipes like, Coconut-Infused Basmati Rice, Grilled Vegetable Olivada, Caramelized Onions, Grilled Asparagus, Lemon Roasted Potatoes and many more delicious and easy side dish recipes.
Instructional Video & Text Recipes
This deliciously sweet side dish is sure to become one of your family's favorites.
Caramelized onions are an easy and inexpensive way to add amazing flavor to the simplest dishes.
Fluffy white rice infused with coconut milk and pandan leaves is easy to prepare and is a lovely, fragrant alternative to plain rice.
Thinly sliced cucumbers are tossed with rice wine vinegar, mirin and chili flakes. This Asian-inspired dish is delicious as a light salad or garnish.
Grilled asparagus is tossed with olive oil, fresh lemon juice and fleur de sel.
Bursting with flavor, this rich peanut sauce is a perfect accompaniment to so many dishes.
Orzo tossed with Italian parsley, lemon and Parmigiano Reggiano.
These lemon roasted potatoes are tossed with fresh rosemary and a flavorful lemon-garlic dressing. They are crispy and golden on the outside and soft and moist on the inside.
Slightly caramelized, cinnamon and nutmeg-scented yams.
Simple, light and fluffy mashed potatoes.
Similar to tapenade, this chunky mixture of capers, olives, red wine vinegar and extra-virgin olive oil pairs perfectly with grilled meats and vegetables.
Rustic roasted sweet potatoes with green onions.
Roasted tomatoes with Herbs de Provençe, garlic, and olive oil. Simple and scrumptious!
This Italian summer salad is vibrant and delicious. Ripe tomatoes, crunchy bread and fragrant basil are tossed together with a simple, refreshing vinaigrette.
Tender green beans sautéed with shallots and minced garlic.
A healthy and tasty side dish. Crunchy fennel sauteed with garlic, lemon and parmesan cheese.
Baby bok choy is steamed with a hint of sesame oil and is seasoned with salt and pepper. It needs no further dressing up.
Video Cooking School Classes
Vegetables grow in an array of colors - from beautiful white to vibrant green, bright orange and deep red. This is due to the presence of certain pigments in their cells.
In this lesson, you will learn about the different pigment categories and the things you need to keep in mind during cooking to preserve the optimal color and flavor.
Fresh and crisp salad greens are a healthy and refreshing part of a balanced diet. These days, the markets are filled with an array of vibrant greens. One can literally make a unique salad every day of the week that will vary in color, composition and flavor. By using a variety of greens, salads will not only look visually stunning, but they will taste great.
In this lesson, you will learn how to choose and identify an assortment of salad greens. You will learn how to clean and refresh greens and how to dry and store them. You will also learn how to properly dress and toss a salad and how to combine greens in order to compose different salads.
Gone are the days of boring salads. By having a supply of clean, seasonal greens in the refrigerator, you will be inspired to put together a fresh, crisp and healthy salad on a regular basis. Whether served as a whole meal or a simple side, salads are easy to work into your cooking repertoire.
All chefs and seasoned cooks make their own vinaigrettes and dressings. They are extremely easy to make and most importantly, the cook is in complete control of what goes into them. Most manufactured vinaigrettes and dressings contain a long list of unnatural ingredients and preservatives. When you learn the simple technique of making your own, you have the freedom to personalize the flavor by using fresh, quality ingredients.
In this lesson you will learn the difference between unstable and stable emulsions and the difference between vinaigrettes and dressings. We will teach you how to build a basic vinaigrette, using a variety of oils and acids. Once you learn how to make a basic vinaigrette, you will learn simple ways to flavor this kitchen staple. Finally, you will learn how to match vinaigrettes to various types of greens.
Vinaigrettes are multi-functional and should not be reserved just for salads. Whether you are marinating foods, dressing fish or shellfish, or if you want to add a punch of flavor to steamed vegetables or grains, vinaigrettes are an extremely easy way to expand your culinary repertoire.
Cooking Video Techniques
How to cut, dice, slice or mince anything with a chef's knife is one of the most important cooking skills you can learn. This video teaches how to cut any type of onion.
Cauliflower is a member of the same family as cabbage and broccoli and is grown in quite a few colors. Here we show you how to buy and prepare cauliflower. It can be enjoyed raw or cooked in a variety of ways.
Fresh garlic makes a difference, so don't just grab the first head of garlic you see at the supermarket. Here's what to look for when buying and prepping garlic for your favorite recipe.
French cut fresh beans is a great way to give tougher beans a more delicate texture and taste. French cut beans are also more visually appealing when used in dishes such as sauteed beans.
Here's an easy way to pit and dice the avocado fruit to make delicious guacamole, salsa or just to add to a salad.