Curried Oatmeal Risotto

This savory side says oatmeal isn’t just for breakfast

OK, “risotto” derives from the Italian word for rice. But other grains can play too. And making a risotto-like dish from oatmeal takes less time and effort than using traditional rice.

This Curried Oatmeal Risotto also happens to make a terrific side dish for roast meat or fowl. It even has enough flavor to stand alone as a first course.

Savory oatmeal? Who knew?

Scallion Gratin

This tasty springtime side will have you craving seconds

Spring is prime time for scallions. Fresh local ones are available in farmers’ markets. And you can grow them easily in a home garden.

So why not give them a starring role at the table? This creamy, cheesy Scallion Gratin makes a great side dish for poultry, meat, or seafood.

But it’s so good, you may be tempted to double or triple the recipe – and make a meal out of it.

Cabbage and Ham Stir-Fry

Ginger, garlic, and jalapeño perk up this quick and tasty dish

Need a quick weeknight dinner that you can assemble from what’s in your pantry and fridge? Here you go!

This dish combines green cabbage with cooked ham. Because we always seem to have extra cabbage around St. Patrick’s Day, and often have ham in the freezer.

Mix in some spicy Asian flavors, and it’s stir-fry for the win!

Bacon-Braised Potatoes

This easy recipe from French chef Paul Bocuse is the perfect sidekick for roast meat or poultry

Meat and potatoes: A classic combo (and all in one dish, in this case).

These Bacon-Braised Potatoes make a great side for any hunk of roast meat or poultry. Though with these on the table, you may ignore the main event and instead zero in on the spuds. They’re that good.

Because bacon.

The Emerald Cocktail

This gem of a drink delivers full Irish flavor for St. Patrick’s Day

Ah, St. Patrick’s Day. Always a day of rollicking good fun.

This year we’ll be enjoying the Emerald Cocktail – to celebrate the Emerald Isle.

So drink one of these, and your Irish eyes will be smiling.