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Recipes: Sides & Sauces

Laura’s Salsa

Laura Patterson provides this recipe for a traditional red salsa. For variety, Laura suggests adding melted cheese, mashed avocado, or…

Spinach-Mushroom Lasagna

Yield: 6-8 servings  1 (15-oz.) carton ricotta cheese  1 egg, beaten  2 c. shredded mozzarella cheese, divided  1 (28-oz.) jar…

Yam Pie

Our senior editor tasted this dessert at the East Texas Yamboree booth of the 1996 Texas Folklife Festival and proclaimed…

Onion Rings

Yield: 3-4 servings.  

Perini Ranch Steak Rub

Yield: 1/2 c. seasonings, enough for 3-4 large steaks.

Zelné Závitky (Stuffed Cabbage Leaves)

Czechs as well as many other ethnic groups make a version of stuffed cabbage. This recipe is adapted from one…

Mescal Black Beans

These hearty beans can be cooked in a Dutch oven over coals on the ground, on a grill, or even…

Tabouli

Mohamed Hamed of Sammy’s Lebanese Restaurant in Houston provides this recipe for tabouli, a Mediterranean salad. At Sammy’s the tabouli…

Fried Green Tomatoes

This version features a crunchy, cornmeal coating (adapted from a recipe in The Southern Living Cookbook.

Crowning Glory Rinse

There's no end to Fredericksburg Herb Farm's natural health-care tips. Apres-shampoo, here's what to do. Slather on this simple formula…

Dutch-Oven Potatoes

James Stuart, owner of J-S Chuckwagon, says one of the secrets of successful Dutch-oven cooking is to keep less heat…

Fresh Watermelon Salsa

Most experts say watermelons taste best just off the vine, simply chilled and cut in wedges. But watermelon has been…
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