Side Dish
4106 recipes found
Pumpkin and Saffron Jasmine Rice Pilaf
Greek Baked Beans With Honey and Dill
These beans become creamy as they bake slowly in a sweet and sour broth flavored with honey and vinegar. You can make the dish with regular white beans, which will require soaking, or with large lima beans, which will not.
Broccoli Rabe
Dried Corn Succotash With Fresh Vegetables
Carol Field's Fava Puree With Wild Greens
Potatoes and Broccoli Rabe Baked With Seasoned Oil
Broccoli Rabe Timbale
A timbale is a savory custard, gently baked in a water bath and unmolded before serving. You can use either broccoli rabe or baby broccoli for this one; the rabe has a stronger flavor, with a bitter edge. Bake this in individual ramekins or in a 1- or 1 1/2 -quart soufflé dish or ring mold and serve with a marinara sauce.
Costa Rican Coleslaw
Here is a version of a recipe I learned from Chris Schlesinger and John Willoughby, in their indispensable guide to beachfront cooking, ‘‘Let the Flames Begin.’’ It has been central in my summer cooking repertory for more than a decade. Opinions may vary on the idea of hearts of palm and avocado in a coleslaw, but only until this dish is eaten.
Creamed Lima Beans
Platanos Maduros (Fried Yellow Plantains)
Here, two simple ingredients yield huge, complex results. There's something about frying deep yellow plantains in oil that brings out their sweetness. The crisp outside yields to a soft, sweet center, the complement to a platter of rice and beans and garlicky pork. But, to be honest, they're so good, they might not even make it to the table.
Succotash Gratin
Fried Plantains With Herbs
Broccoli Rabe With Raisins and Garlic
Mashed Potatoes With Scallions
Mashed Potatoes With Parsnips
Richard Krause's Mashed-Potato Croquettes
Platanos Verdes (Fried Green Plantains)
Succotash Salad
Skorthalia
Mashed Potatoes With Chives
This is about as simple as it gets: classically prepared mashed potatoes – just potatoes, milk, butter and salt – get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.
Apple Mashed Potatoes
Wedge Salad With Buttermilk-Blue Cheese Dressing
Red Kidney Bean Puree