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Common Accompaniments to Entrées*

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
*Many of these combinations are classics; these are indicated in boldface type.
Over time, certain accompaniments have become familiar companions to various entrées—liver and onions, meat and potatoes, pork chops and applesauce, turkey and stuffing. This list includes other combinations that, while perhaps not as well known, are similarly time-tested matches.
Given that today vegetables are commonly incorporated as part of a dish itself rather than simply served as a side dish, there is some ambiguity as to whether the match should be included under “Composing a Dish” or here. Readers may wish to refer to both lists, whether composing a dish or a menu, for different inspirations.

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