Side Dishes

I didn’t expect this one to work. Sausage and grapes? It sounded odd—too sweet, too rich, too something. But Ina rarely misses, and one cold …

Ina Garten Cranberry Fruit Conserve is made with fresh cranberries, sugar, Granny Smith apple, orange zest and juice, lemon zest and juice, raisins, and chopped …

Ina Garten Prosciutto Wrapped Asparagus is made with asparagus, Italian prosciutto, olive oil, white truffle butter, Gruyère cheese, kosher salt, fleur de sel, and freshly …

I started making herb butter on a whim—just a way to use up extra dill and parsley. I didn’t expect it to become a staple. …

I whipped this up one afternoon to dress a quick steak sandwich—and ended up pouring half the jar on everything from roasted potatoes to grilled …

I didn’t expect to like this dressing so much. I made it for a wedge salad—just to go with steak, nothing fussy. But then I …

There’s something about butternut squash that feels predictable—until you mash it Ina’s way. I first made this on a cold Tuesday night, thinking it’d just …

I wasn’t sure brown bread could hold its own next to a main course—until this one. I served it alongside a stew once and the …

I didn’t grow up on baked beans, and the canned kind never quite sold me. But Ina’s version—slow-baked and deeply flavored—taught me patience pays off. …