When I teach classes on cooking for one or two, my students are often surprised how much time I put into side dishes. They're used to recipes for one-pot meals or menus that concentrate primarily on entrees. But I find that the right side dishes can elevate ordinary roasted chicken or plain seared chops to something special. From creamy, rich dishes like potato gratin or mashed sweet potatoes to refreshing chickpea salad or even simple mixed greens tossed with creamy herb dressing, I sometimes think that side dishes are the best part of dinner.
Image © Dave Scantland