Side Dish
4106 recipes found
The Pete Burgess Cherry Pie
Mojo De Ajo (Cuban Citrus-Garlic Barbecue Sauce)
Mozartbombe (Chocolate Cherry Bombe)
Raspberry-Chocolate Gypsy Bundles
Mashed Potatoes With Corn and Chives
Rice For Black Beans
Jalapeño Corn Bread Stuffing
Blueberry-Nectarine Summer Pudding
Spy Wednesday Biscuits
Brother Rick Curry shared this Holy Week recipe with The New York Times in 1994. These feathery sconelike biscuits are named for Spy Wednesday -- the day the soldiers spied on Christ.
Coconut Oat Pilaf
The narrow spectrum of highly sweetened morning food is limiting and ultimately boring. This coconut oat pilaf, which most folks might think of as an evening dish, is spicy and aromatic. And it will change the way you think about oatmeal.
Thin and Crispy Cornbread
The thick, golden wedges of cornbread served directly from a skillet that you see in glossy food magazines look nothing like the thin and crispy cornbread April McGreger’s Mississippi grandmother used to make. The ratio of crunch to tender middle here errs on the side of crunch, which makes it perfect for soaking up the delicious broth called potlikker, which comes from simmering smoked meat and greens, sometimes cooked with Southern field peas. This cornbread bakes up best in a well-seasoned 12-inch cast-iron skillet, though you can divide the batter between two smaller skillets or even cake pans. A scattering of dry coarse cornmeal in the hot skillet before you pour in the batter makes the cornbread extra crunchy. Flipping it onto a plate or rack also helps the crust stay crisp. Or you could make it thicker and cook it ahead of time, then split the slices and toast them before serving.
Watercress Slaw With Toasted Coconut
Savory Free-Form Sweet Potato Tart
Monkey Bread
Back in 1982, a reader wrote in about a friend who had “once seen ‘monkey bread’ on a dinner menu,” asking Craig Claiborne if he'd ever heard of it. Mr. Claiborne, it turns out, hadn’t. “My dictionary informs me that monkey bread is the gourdlike fruit of the baobab tree,” he wrote. A couple of weeks (and “numerous” letters and phone calls) later, he corrected himself, running this recipe from James Beard’s 1973 book “Beard on Bread.” We've retested the recipe, and made a couple of updates. It’s still a little different from many of the pull-apart breads you may find online, and a showstopper. Its crispy, buttery edges are almost like sweeter dinner rolls, giving way to caramelized, gooey bits at the bottom. It makes a ton, so save it for guests — or freeze the leftovers for your next French toast casserole.
Baked Spinach Rice
A favorite family casserole, updated. My mother served this as a side dish for company. I have adapted it, using fresh spinach and other embellishments.
Rice With Currants
Apple and Cheese Pie
Shrimp With Yogurt and Fresh Coriander Sauce
Machuca
Machuca is a staple of the Garifuna, descendants of intermarried Africans and Carib natives who live on the Atlantic coast of Central America. It's a sticky, satisfying mash of sweet and green plantains, rolled into bites and dunked into flavorful soups, similar to the fufus of West Africa.
Stuffed Swiss Chard
Coconut Mashed Yams With Currants
These easy, butter-free, dairy-free mashed yams from Chloe Coscarelli, the vegan cookbook author, are gussied up with creamy coconut milk, maple syrup and warm autumn spices.
Southern Black-Eyed Peas and Cauliflower
This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits. Leftovers, if you have any, can be eaten in a bun, sloppy-Joe style.
Spinach and Mushroom Salad
