Choosing Sides is a cookbook devoted entirely to side dishes that honors the standards but offers fresh ideas for new favorites. It maximizes on the trend of emphasizing elements that have traditionally played a supporting role at the table and capitalizes on our obsession as cooks with our ability to accessorize a meal using quality ingredients in inspired, varied, and memorable recipes.

Choosing Sides elevates accompaniments with more interesting options than plain potatoes or buttered noodles. It offers entrée suggestions for each recipe with flavor and textural pairings in mind, and helps cooks design entire meals, not just the main dish, instead of tagging on bland afterthoughts at the last minute. Today the food that flanks the entrée is as important as the focal point itself. It offers a range of recipes for broad appeal, crossing cuisines, techniques, and complexity, such as:
• Chorizo Chard
• Coconut Cilantro Toasted Israeli Couscous
• Smoked Gouda Grits
• Sugar Snap Peas with Grana Padano Crust
• Browned Brussels with Maple Butter Drizzle
• Vintage Potato Salad
• Orange and Black Bean Quinoa
• Pumpkin Cozy Rolls
• Honey Balsamic Peaches and Burrata

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