Side Dish
4106 recipes found
Kale and Sugar Snap Pea Salad
Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis. Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.
Avocado And Potato Salad
Potato Salad With White Wine
Beet Horseradish
Parslied Potato Salad
Buttered Green Sugar Snap Peas
Here is an incredibly simple, incredibly fast side dish that makes the most of great ingredients. The flavors are summery, but go equally well in a fall repast.
Potato Salad With Green Sugar Snap Peas
Barley Risotto With Rabe
A Versatile Green Broccoli-Rabe Pasta Sauce
New Potato Salad With Dill
Buttermilk Potato Salad
Parsley Potatoes With Cucumbers
Potato, Pepper And Arugula Salad
Tarragon Potato Salad
Butter-Stewed Radishes
Though we think of them as part of a crisp raw crudité platter, radishes are delicious cooked. Cooked radishes taste like young turnips, which makes sense, since they are related botanically. Simple to cook, they should be quickly simmered in a small amount of water with a knob of good butter and a little salt. Red radishes turn a dainty pink.
Russian Potato Salad
Broccoli Rabe With Tomatoes
Stir-Fried Iceberg Lettuce With Shrimp
In stir-fries, like this one, iceberg lettuce retains some crunch and structure, and its flavor is, if anything, accentuated by the fast cooking. (Don’t cook it too long, though, or it will turn to mush and the dish will become watery.)
Broccoli Rabe With Hot Italian Sausage
Mixed Vegetables
Ed Giobbi's Broccoli di Rabe
Potato, Grilled Pancetta And Chive Salad
Hoppin' John's Southern Potato Salad
Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic. It’s dressed with mayonnaise, mustard and juice from the sweet pickle jar and incorporates fresh herbs for taste and greenery.
Fried Chickpeas With Chorizo and Spinach
Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night.