Side Dish
4106 recipes found
Cornmeal Biscuits
Kishke
Crazy-Cheesy Inhale-and-Sail Biscuits
Mark Strausman's Grilled Mushrooms
Breaded Eggplant With Fontina Cheese And Anchovies
Sam Richardson's Sourdough Biscuits
Horn & Hardart's Baked Macaroni and Cheese
Summer Squash Refrigerator Pickles
With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.
Basic Biscuits
Roasted Squash With Pancetta and Sage
Creamy Macaroni And Cheese
Ham Biscuits
Pickled Peaches With Sweet Spices
I love the balance of sweet, sour and spice in this recipe. These are refrigerator pickles, meant to be kept in the refrigerator, where they will keep for up to two months; so you could pull them out for Thanksgiving, though I doubt you will be able to resist them for that long. Although this recipe calls for a lot of sugar, you will not be consuming the syrup so don’t be alarmed by it.
Marinated Fresh Anchovies
Butternut Squash Soup With Goat Cheese and Squash Crostini
Julia Child’s Provençal Potato Gratin
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Pickled Green Beans
In the South these are sometimes called “dilly beans” because of the dill that goes into the jars with the beans. My only reservation about making pickles out of green beans is that it is impossible for the beans to retain their wonderful green color. But I forget about this regret when I taste them, redolent as they are with coriander seeds and dill. You can serve them as an aperitif, garnish or side, or cut them up and add them to salads.
Smoky Braised Kale With Tomato
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.
Edna Lewis’s Garden Strawberry Preserves
In “The Taste of Country Cooking,” Edna Lewis offers two recipes for strawberry preserves — one for wild and one for cultivated fruit, using different techniques to highlight their nuances. For garden berries, she gives an unusual method of heating the sugar separately, cutting down on the actual cooking time of the strawberries and preserving their delicate, fresh flavor.
Tomato Tartare
Rum-and-Spice Squash Bread
Croutons With Parmesan
Tomatoes With Basil and Anchovies
A great tomato salad starts with great tomatoes. Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden. The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes’ sweetness. Add a large handful of aromatic basil leaves just before serving.
Spaghetti Squash Gratin With Basil
Recently on the Recipes for Health page on Facebook, I asked readers what they were finding in their weekly delivered produce boxes. Requests for spaghetti squash recipes came pouring in. I was working on basil dishes already, so I decided to combine the two ingredients in this gratin.