Side Dish
4106 recipes found
Henrietta’s Hash Browns
The secret to perfect hash browns, the chef Peter Davis of Henrietta's Table in Cambridge, Massachusetts, told The Times in 2010, is to take a few moments at night to clarify the butter you will use to make the dish in the morning, removing the milk solids that would otherwise burn as you cook. As a corollary, something to do as the butter melts and you strain out the solids, boil off some potatoes, then let them dry in the refrigerator over night. Grate them in the morning, and cook in the clarified butter. When you've got a good crust going, place a plate over the pan, put your hand on it and quickly invert the whole. Then slide the new bottom, until recently the unfinished top, back into the pan to continue cooking. Serve with eggs, naturally.
Tiny Pancakes For Caviar
Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it entirely yourself is hedonistic heaven. I love these pancakes with caviar. Unlike regular blini, they do not need yeast, so they take only a few minutes to rustle up. I think of them as potato pancakes, but actually they use only a little potato starch, not real potatoes. They are very plain and not enormously potatoey, but they are the best carrier imaginable for anything salty. (Try them with sour cream and lox.)
Crispy Yam Fries
Not to be confused with American sweet potatoes, West African yams are large, starchy root vegetables found at most West African, Caribbean or Latin American markets. Check the yams for freshness by pressing down on their skin before purchasing; the root should be firm with no soft spots. The brown skin peels off easily with a sharp knife or vegetable peeler to reveal a stark white flesh. These yams are larger, much starchier, denser and less fibrous than American yams or sweet potatoes. Crispy yam fries are a well-known Nigerian snack and side dish. They can be shallow-fried in oil or baked in the oven for a slightly healthier variation (see Tip). Serve fries warm with some obe ata or your favorite condiment on the side.
Shrimp and Brown Rice Soup
This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice. The recipe is adapted from one in “Hot Sour Salty Sweet,” by Naomi Duguid and Jeffrey Alford.
Wild Rice Stuffing With Apples, Pecans and Cranberries
Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.
Cranberry-Pomegranate Sauce
Pomegranate, honey and Meyer lemon zest boosts the flavor of the traditional cranberry sauce in this version from Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog.
Ricotta Gnocchi With Parsley Pesto
Gnocchi are little savory Italian dumplings, most often served as a pasta course. They are often made from a dough of potato, egg and flour, but there are many kinds. Some are made with cooked semolina, such as gnocchi alla romana, which are baked with cream and cheese. Fresh ricotta is the secret for these exceedingly light, airy dumplings. Bound with eggs and only a handful of flour, they can be served in broth, with a light tomato sauce, tossed with butter and sage leaves, or with a simple green pesto. Look for the best fresh ricotta: The low-fat commercial type doesn’t qualify. Drain it well before using, or the dough will be too wet. Put it in a fine mesh sieve set over a bowl and refrigerate for several hours or overnight. Use the drained liquid whey in soups or smoothies.
Vietnamese Pancakes
BBQ Eggs
Pickled eggs are popular bar food everywhere, but at Backyard Barbecue in Tompkinsville, Ky., they come with a fiery twist. The eggs are pickled in an incendiary amalgam of cayenne, melted butter and vinegar. This is the classic dip for Monroe County pork-shoulder steaks, repurposed to pickle eggs. The preparation is simple, but budget seven days to complete the pickling process.
Broccoli Salad With Hazelnut Romesco
Mexican Shortbread Cookies
Mousse au Chocolat Amer (Bitter chocolate mousse)
Spiced Apple-Sausage Stuffing With Cranberries and Brandy
Robert Carter’s Braised Collard Greens
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable. But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock. Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
Persian Haroseth (Hallaq)
Union Square Cafe's Tuna Club Sandwich
This update on a workaday sandwich takes time and work, it’s true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life. You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs. If you plan ahead, you can make the tuna salad without the herbs, refrigerate it overnight, and add them in before assembling your sandwiches. Layer it on toasted bread with a lemon-pepper aioli, slab bacon and arugula. This is picnic food for the gods.
Salsify Soup
Sformata di Ricotta
Peach Kebabs On Cinnamon Sticks
Caramelized Oranges With Chocolate Shortbread and Caramel Ice Cream
Mustard And Chive Butter Garnish With Asparagus
Pisto
Shrimp Deviled Eggs
“Deviling” an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot. Then you add your favored flavorings. If I had to pick a favorite, it would be the deviled egg with shrimp. In this preparation, a fairly basic combo is jazzed up with chopped shrimp and olives; I like green, sometimes even pimiento-stuffed, for this.
