MY KITCHEN · YOUR TABLE
Meal Time Simplified
Take & Bake Meals
Featured Specials
Lunch at Side Dish
Weekday Meal Planning Done
Monthly Take & Bake Meals
We have your delicious solution to everyday hectic. Are you tired of typical carryout but still in need of convenience? Are you looking to replace gut-busting dinner with a prepared, tasty, from-scratch meal? We are stocking our cases with a selection of crafted meals and sides for one or for the entire family. And, to make your experience fresh and fun, we frequently rotate the menu and create a unique twist. We recently kicked off monthly rotating meal specials that highlight female culinary pioneers. No franchise food here–just inspired food with a twist.
Delivery now available for the Greater Rochester Area on Tuesdays and Thursdays. Please leave a cooler on your porch and your meals will be delivered between 1pm – 5pm, ready to heat and serve. Download our reheat instructions for take & bake meals
Femme Fatale of Food March
Marcella Hazan (April 15, 1924 – September 29, 2013)
Born in Italy, Marcella Hazan moved to the U.S. with her husband, Victor, a Sephardic Jew. She published 8 cookbooks focused on Italian cuisine despite never working in a kitchen or cooking before marriage. She began cooking out of necessity when she found that American prepackaged foods were unfamiliar. She learned from Italian cookbooks and aimed to replicate the flavors of her childhood in Italy. Over time, she developed her own style, teaching cooking lessons in her NYC apartment and sharing recipes with the New York Times. Her first cookbook, Essentials of Italian Cooking, became a classic. It features slow-cooked, handmade recipes, like her famous 3-ingredient tomato sauce that simmers for 45 minutes. Her no-fuss approach appealed to both novice and experienced cooks.
Fun Facts
Hazan is credited with starting the balsamic vinegar trend in America after introducing the CEO of Williams Sonoma to high-quality vinegar. However, she later regretted it as fake versions flooded the market. Her recipe “Chicken with Lemons” became known as “Engagement Chicken” after multiple women claimed it led to marriage proposals. A lifelong smoker, Marcella died of emphysema in 2013. Rancho Gordo, a California bean company, named a bean after her in her honor.
Femme Fatale of Food April
Diana Kennedy 1923 – 2022
A true female pioneer of Mexican cooking. Diana was a British food writer and educator. Much like Marcella Hazan and Julia Child, Diana is credited for introducing the tastes and techniques of worldly cuisine to the English-speaking world. She lived in every Mexican state, learning the different regional cooking styles first-hand and observing and interviewing the people there. Her research included studying the food and culinary styles in faraway villages. She cataloged a mass of diverse recipes and traditions to focus on preservation. Due to this, many refer to her as a culinary anthropologist.
The Cuisines of Mexico, 1972, one of her 9 cookbooks, has been a part of my culinary upbringing. I found this cookbook at an estate sale in Grosse Pointe in the early 1990s. By way of food, I traveled to Mexico through the mouth-watering, traditional recipes. Pick up a copy and learn more about the array of cuisines in Mexico. Your belly will thank you!
Femme Fatale of Food May
Julia Child 1912 – 2004
What can be said that hasn’t been said about the legendary Julia Child? As a child, I remember watching her practical culinary instruction and fun-loving chatter on her PBS series. I have looked up to her as a culinary inspiration ever since, even naming my firstborn Julia. She is credited for introducing French cuisine to America and making it much more approachable to folks on this side of the pond. Her debut cookbook, Mastering the Art of French Cooking, is filled with lesser-known gems worth exploring. I’m grateful to own a first edition, and co-author Simone Beck signed my second volume (pictured).
A couple of lesser-known fun facts about JC: She became interested in food while living in China and working as a spy. Before her death at 91, her last meal was a homemade French onion soup. Lastly, and my favorite, she credited her long life to “red meat and gin.”
Femme Fatale of Food June
Nora Daza 1928 – 2013
Sweet, sour, and salty—these bold flavors define Filipino cuisine. Beyond taste, its presentation is equally striking.
A culinary icon, Nora Daza starred in numerous cooking shows and authored six cookbooks. Her expertise spanned Filipino, French, Chinese, Spanish, and American cuisines. She launched her first restaurant in Manila, featuring French cuisine, then introduced Filipino food to Paris by opening Aux Iles Philippines, run by her eldest son at 22. In 1975, she opened Manhattan’s first Filipino fine-dining restaurant.
Her children followed in her footsteps—Chef Sandy Daza became a well-known chef, while her daughter, Nina, became editor of Appetite magazine.
Fun Facts about Nora: Let’s Cook with Nora (1965) was a popular Filipino wedding gift and remains a top Filipino recipe collection. & She earned a Master’s in Restaurant Management from Cornell University in 1956.
DINNER IS READY AT SIDE DISH
Seasonal Favorites
Experience our seasonal favorites, rotating quarterly, featuring timeless bestsellers and Sham fan favorites that have delighted from the start. Now, they’re ready for you to enjoy at your table all year round.
Salmon Mango Wild Rice Bowls
Baked salmon w. mangos and green beans tossed in a gingery citrus sauce, topped w. crushed pistachios (delicious hot or chilled)
Pierogi Party w. Braised Red Cabbage
2 types of Local Pierogis, Caramelized Onions, Sour Cream, and Bright Red Cabbage w. Caraway
Tuscan Chicken w. Roasted Redskins
Chunks of herb-marinated chicken, spinach and cheese tossed in a creamy sundried tomato sauce w. veggies over seasoned redskins. There is no added Gluten in this popular dish.
Prime Rib Pot Pies w. Root Veggies
Tender Beef Bites, Potatoes, Root Veggies, Peas and Carrots tossed in a rich gravy, baked in a special made in house flaky pie crust
Shrimp and Feta Quinoa Bowls
Can be enjoyed warm or cold! Grilled Shrimp, Feta, Lemony Vinaigrette, Tomatoes and Olives
MONTHLY TAKE & BAKE DINNERS
Gluten-Free Delights
Culinary delights meet dietary restrictions in perfect harmony! Once per month we dedicate our kitchen to prepare this special gluten-free meal only. Two soups, two entrees, and special gluten-free maker feature to choose from. An ingredient list and cooking instructions will be provided.
APRIL 3, 2025
Pre-order for pick-up at Side Dish on April 3rd between 11 am and 4 pm. $10 Porch delivery on April 3rd only.
Our Gluten-Free LOCAL Maker for April – Add on a tub of Sprout Bake (GF/DF/Soy free/Nutrient Dense) frozen batter to make delicious muffins, or bread to go with your morning cup o’joe!
MAY 8, 2025
Pre-order for pick up at Side Dish May 8th between 11 am and 4 pm. $10 Porch delivery on May 8th only.
Our Gluten-Free LOCAL Maker for May – The Real Renee. Add on some of her Good Housekeeping Best Snack Award Winning Chive Crackers!
The Silver Shamrocks Gift Cards
Gift a Meal
Treat your family or friends to a night off cooking! Give a taste of our scratch-made Take and Bake meals. Everyone deserves a night off cooking! Our gift cards make great gifts for everyone in your life. Redeemable both online and in-store.
Menu Drop Alerts
Add your email to our announcements list to be notified when we post new menus and featured specials!
