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Explore a collection of Southwestern and Sonoran-inspired side dish recipes perfect for weeknight dinners, backyard cookouts, and holiday gatherings. From spicy bean and potato dishes to fresh slaws, grilled vegetables, and classic American comfort sides, these easy recipes bring bold, flavorful accompaniments to any meal.
Black wild rice is native to the United States. It is the harvested seed of a grass that grows in shallow water, with a chewy texture and complex, earthy flavor. It’s different from black Forbidden Rice, which is an heirloom grain from China. Black wild rice benefits from an overnight soak to give the seeds time to plump before cooking.
This spicy deviled egg potato salad gets a Southwestern twist with chipotle peppers, capers, and a creamy mustard-mayo dressing. The best, most flavor-filled deviled egg potato salad ever!
Caldo de Queso is a Sonoran cheese and chunky potato soup with green chiles, onions, and tomatoes in a light broth. Recipe by Taste of Tucson cookbook author Jackie Alpers.
Recipe for oven roasted mushrooms cooked in a cast iron skillet from The Unofficial Yellowstone Cookbook by Jackie Alpers.
These spicy, chipotle deviled eggs topped with caviar and capers are fancy yet simple. The perfect party food or indulgent yet healthy snack.
Super-lucky flavorful Sonoran Charro Caviar made with black-eyed peas, bell peppers, serrano chiles, and onions, served on tortilla chips.
These dinner rolls which are baked and served in a cast iron skillet are right at home on the Dutton family table – a free bonus recipe from The Unofficial Yellowstone Cookbook by Jackie Alpers.
Tucson’s Sonoran-style Mexican Arizona cheese crisp made with flour tortillas, roasted Hatch green chile strips and a creamy green chile Ranch salsa. Thank you Fry’s Foods for sponsoring this recipe.
Recipe for a lighter version chipotle lime grilled corn on the cob from the Sonoran Arizona-Mexico borderlands cookbook author Jackie Alpers
Arizona cowboy caviar recipe made with lentils, chiles and red onion in a spicy citrus vinaigrette. I call this Arizona Caviar because I’m in Arizona and it’s similar to Texas Caviar made with black eyed peas.
Spicy, Sonoran-style Mexican green rice (arroz verde) recipe made with tomatillo salsa verde, peas and cilantro from the Taste of Tucson cookbook.
Sonoran Thai-Mexican coleslaw recipe with a spicy serrano vinaigrette. Serve in tacos and tortas or on tostadas.
Vegan recipe for the saucy, whole Sonoran-style pinto beans that you see cowboys (charros) eating in old Western movies, from the Taste of Tucson cookbook by Jackie Alpers.
A healthier recipe for the comforting cheese and hash brown potatoes casserole that’s covered in baked sour cream and cheddar potato chips, with a cowboy inspired spin from Yellowstone’s “train station.”
Recipe for garlic butter green beans roasted on a sheet pan with fresh ginger, lemon, and Parmesan.
Dry-fried asparagus is charred and crispy on the outside, and tender on the inside. It has direct contact to the pan without oil or butter. Asparagus grows wild in Montana where the Yellowstone TV series is filmed.
Recipe for crispy oven-baked smashed mini-potatoes flavored with Ranch seasoning.
The secret to perfectly grilled corn in the husk for campfires or cookouts is soaking the ears first.
The photos are gold winners of the London Photography Award for Food Photography.
Spicy, smoky mashed potatoes and gravy recipe made with garlic and chile infused broth instead of cream for lighter mashed potatoes that are BIG on flavor.
Recipe for Elote en Vaso, Mexican street corn in cups. Pan fried corn kernels tossed in a creamy sauce seasoned with chile and lime. From the Taste of Tucson Cookbook by Jackie Alpers.
Whole roasted cauliflower are a visually stunning side dish, perfect on cold winter nights.
MIni Sweet Mini Pepper Poppers stuffed with jalapeno cream cheese and topped with panko bread crumbs. Recipe development and food photography for the Food Network.
Recipe for boiled baby artichokes in an easy citrus marinade.
Iceberg wedge salad with bacon bits topped with a smashed bleu cheese vinaigrette. Recipe and food photography by cookbook author Jackie Alpers. The Wedge salad is one of these very classic, simple recipes that’s accessible to everyone. One that’s been loved for generations and modified along the way to accommodate changing tastes. This version is topped with a lighter vinaigrette.
Until recently, the only biscuits I ever made at home came from a Pop n’ Fresh can, so when friends from overseas asked me for a real American biscuit recipe, I scoured every book I could find, starting with the biscuit tome Southern Biscuits by Nathalie Dupree and Cynthia Graubart, and ending with Alton Brown’s always insightful analysis in I’m Just Here for More Food: Food x Mixing + Heat = Baking.
Here in Southern Arizona, our famous Sonoran style Mexican food is often garnished with pickled red onions and Mexican limes. I’ve incorporated those flavors into this mayonnaise-free spicy potato salad tossed with a chile-lime vinaigrette.
This chunky guacamole recipe from the Taste of Tucson cookbook is spicy, salty and creamy – yet crisp and bright with lots of citrus and a tiny bit of crunch.
Here in Tucson it can be hard to get fresh green papaya, so I use packaged coleslaw mix instead in this spicy Thai cabbage salad inspired by Som Tum.
Recipe for a hearty, spicy Sonoran style Mexican rice with chayote and black beans.
