Side Dish
4106 recipes found
Grilled Eggplant With Red Pepper Sauce
Pesto Potatoes
Chicken Livers With Raw-Scallion Sauce
Sautéed Potatoes With Black Kale and Nigella
One of the reasons we love latkes so much is because the browned crispy edges of potatoes are so delicious. Even when they are just browned and not particularly crispy, as they are here, they are irresistible. It helps to use a heavy nonstick pan for these so that you can cook the potatoes long enough and on high enough heat to get the browned edges, without losing those edges to the surface of the pan, where they will undoubtedly stick once they have absorbed the oil. I have been using a potato called simply “yellow potatoes” for this; they are slightly starchy, just a little less so than a Yukon gold or a fingerling, both of which will work just as well. Blanch the kale before you cook the potatoes, cut it into slivers, and add to the potatoes once they are tender. I season the mix with nigella seeds, one of my favorite spices; you can also add something with a kick, like cayenne or chile powder, if you want to pump up the heat.
Carrot-and-Roasted-Red-Pepper Puree
Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel
These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best.
Carrot and Pea Melange
Cooked Grapes With Cream
Sautéed Spicy Carrots With Black Quinoa
This is inspired by a classic Moroccan spiced cooked carrot salad (Ommok Houriya is one variation of the transliteration). Carrots and cumin have long been a favorite combination of mine; added to this mix is fresh green chile and crushed coriander. I finish this off with a sprinkling of black quinoa and fresh mint (cilantro would also be good). If on the off-chance you can find a selection of multicolored carrots – yellow, purple, and orange – the dish will be all the more beautiful, but it is pretty enough with regular orange carrots. Cook them long enough to bring out the sweetness, which means longer than crisp-tender. They should be soft, but not mushy.
Melange of Winter Vegetables
Oven-Dried Tomato Tian With Creamy Lima Beans And Goat Cheese
Red Pepper Pasta Sauce
Arborio and Red Rice Risotto With Baby Broccoli and Red Peppers
Baby broccoli has thinner stems than regular broccoli and long, feathery flowers that cook up nicely in this mixed-rice risotto.
Blackberry-Fig Tart With Orange- Caramel Sauce
Blackberry-Lemon Pudding
Violet Mustard
Frico Del Fattore
Blackberry Sorbet
Jalapeño Corn Bread
Corn And Potato Purée
Cornbread with Corn and Cheese
Blackberry Sorbet With Elder Flower
Fried Plantains