Side Dish
4106 recipes found
Green Sugar Snap Peas With Tarragon
Fruit And Nut Stuffing
Ermina Apolinario’s Canja
Rice With Zucchini and Red Pepper
Tomato Sauce for Pasta
Eggplant Mashed Potatoes
Aushak (Scallion dumplings)
Mesa Grill's Smoked Tomato Salsa
Provencal Spinach Gratin
There are a few versions of spinach gratin in Provence (there it is called a tian). This one is all about spinach - no eggs or cheese, just spinach and lots of garlic, a bit of flour to absorb moisture and hold everything together, and bread crumbs to make the top nice and crisp.
Zucchini Pickles With Chilies and Garlic
Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce)
Armenian Vegetable Salad
Potato Salad With Pepperoni, Shallots and Vinegar
Here's a unique twist on the traditional German potato salad adapted from Torrisi Italian Specialties, a now shuttered Manhattan restaurant known for its nuanced approach to traditional Italian-American cuisine. Instead of bacon, this version calls for pepperoni, and shallots instead of onion or scallions. The finely chopped pepperoni is sautéed with a generous pile of chopped shallots, dried oregano and fresh sage to which white wine vinegar is added to make a dressing that coats the potatoes in an addictive salty-spicy-tangy slurry. Don't skip the step that calls for boiling the potatoes with garlic cloves, thyme and peppercorns. It infuses the flesh of the potato with a subtle, herby flavor that's worth the extra effort.
Farofa
Manioc flour can be found in Brazilian stores. It resembles a light bread crumb, but do not confuse it with tapioca flour or starch. Once toasted in fat — here, bacon, but other kinds may be used — the manioc flour can serve as a crisp topping to the feijoada, or served alongside to soak up the juices.
Butter-Steamed Broccoli With Peppery Bread Crumbs
Here is an easy, elegant broccoli dish. If you wish, make the crumbs by pulsing cubes of day-old French bread in a food processor, but really any type of bread crumbs will do.
Zucchini-Tomato Tian With Olives
Chilled dough for 10-inch flan ring (as described.)
Italian Spinach Stuffing
This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.
Hamantaschen
Pepperoni Bread
Orange-Scented Black Beans With Roasted Poblano Peppers
Pretzel Pork and Chive Dumplings With Tahini
In Park Slope, Dale Talde engineered one of the most hunted-down bar snacks of 2012, a beer-friendly, street-cart collision known as the “pretzel dumpling.” Inside, there’s some slightly cured pork. Outside, a process of boiling, brushing, pan-searing and baking creates a skin with the crust and chew of a hot pretzel. The dipping sauce echoes what you might get at a deli, or in a bag full of Chinese takeout: strong mustard.
Joe Luppi's dipping sauce
