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Summer is finally here and everyone with a yard or a deck is grilling. The main course is easy, beef, chicken, pork, fish, but what about the sides? While the meat is resting, here are some really great sides, some can been done ahead or even turned into a main course. Bon appétit.
How do you make grilled corn taste even better? Douse it in flavorful herb butter.
A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal or side dish.
An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
These potatoes steam away in the coals while you grill the rest of your meal. If you’re not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before serving.
Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus. Though the spears are wrapped, they cook through perfectly and even pick up some grill flavor.
Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.