Side Dish
4106 recipes found
Fudge Sauce
Three Sisters Squash
The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners. It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
My Mother's Tuna Salad
This is Julia Reed’s favorite tuna salad, the one she subsisted on for years as a child, eaten with a fork straight out of a container in her mother’s refrigerator. It’s an unfussy thing that is exactly suited to be layered between two pieces of white bread — toasted, if you must — and then eaten at the kitchen table, or, after summer ends, at the lunchroom table. The ingredients are simple and easily acquired, and be sure to use real mayonnaise.
Judy Reed's Fig Preserves
Lattice-Top Strawberry Pie
Here is a classic American strawberry pie. The filling is super simple – just strawberries, sugar, a bit of flour and butter – and the crosshatched crust is spectacular. If the thought of weaving together a lattice-top makes you quiver, check out our pie guide for a how-to video, or use a round biscuit cutter to cut out circles and lay them on top, like Melissa Clark did on this sour cherry pie.
Banana Chocolate-Chip Tea Cake
Swedish Jellied Veal (Kalvsylta)
Fig Relish
Toblerone Charlotte
Really Good Brownies
Roasted Grapefruit
In 2010, Sam Sifton, who was then The New York Times restaurant critic, made a list of the 15 best things he ate in New York City that year. For breakfast, he chose a dish from Pulino’s in SoHo, which is now closed. This quick-cooked grapefruit is not so much a dish as a magic trick, the fruit covered with a caramel of muscovado sugar and mint that transforms it into ambrosia.
Jiggling Fruit Mold With Berry Compote
Dried Nut and Fruit Cake
Sweet Aspic
Ismail Merchant's Very Hot Chicken Soup
Warmth is a given with chicken soup, but this one turns the heat up with ginger and chiles. It comes from Ismail Merchant, the Indian-born film producer and director who had a longtime partnership with James Ivory. It is an easy recipe and will take about an hour of your time, and is a deliciously healthy twist on an old standby.
Fig and Almond Tart
Mint Chocolate Chip Ice Cream
Harriet's Corn Bread
Sicilian-Style Citrus Salad
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It’s fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Celery-Root Remoulade
Creamed Spinach With Nutmeg And Golden Raisins
Plum Compote
Parsnips and Apples With Marsala
In 1954, the food writer Elizabeth David introduced her fellow Brits to carote al Marsala via her book “Italian Food.” She warned readers that Marsala and carrots may sound like “an unsuitable combination,” but lists the dish as one of her favorite vegetable recipes. Simmering the carrot in sweet wine until the liquid reduces to the point of becoming a glaze creates a delightful candying effect. The approach works equally well for parsnips and apples, which also have a natural sweetness, and any number of other root vegetables, like sunchokes or salsify.
Master Recipe for Biscuits and Scones
Southern biscuits and British scones can seem intimidating: both have the kind of mystique that can discourage home bakers. But the point of them is to be truly quick and easy — unlike yeast-raised bread and rolls, they are thrown together just before a meal and served hot, crisp on the outside and soft in the center. And what's more, they are essentially the same recipe: all that separates them is a bit of sugar and an egg. The genius of this particular recipe is not in the ingredients, but in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds — and there's less chance of toughening the dough by re-rolling it and adding more flour. The recipe immediately below makes biscuits, and the notes at the bottom of the recipe have instructions for altering the dough to make scones.