Side Dish
4106 recipes found
Marinated Artichokes In Pecan Pesto
Toasted Brioche Shortcakes With Strawberries
Brussels Sprouts With Herbes de Provence
Polenta With Gorgonzola
Braised Stuffed Artichoke A la Barigoule
Pork-Braised Artichokes
Fried Artichokes Azzuro
Polenta-and-Olive Mille-Feuille
Polenta With Vegetables And Tomato Sauce
Macerated Peaches With Chamomile Ice Milk and Brioche
Grandma Salazar's Tortillas
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You’ll see “bacon drippings” in the ingredients. These make for really delicious tortillas.
Artichoke, Lobster And Sausage Gratin
Crook’s Corner Shrimp and Grits
“Everything I do is as authentic as possible, but with my own refinements,” the chef Bill Neal told Craig Claiborne in a 1985 profile. Mr. Neal brought his historical approach to Southern cooking to Crook’s Corner, the restaurant he opened in a former taxicab stand in Chapel Hill, N.C. This savory blend of shrimp with cheese grits became one of the restaurant’s best-known dishes.
Polenta With Fennel, Peppers, Tomatoes And Cheese
Baked Polenta With Crispy Leeks and Blue Cheese
Baking polenta in the oven means you don’t have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it’s topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.
Braised Fresh Black-Eyed Peas With Baby Turnips
Fresh black-eyed peas, still in their pods, are a pretty pale green, with a gorgeous purple-black O-ring on each tiny pea. They’re tender and creamy and snappy — with an earthy flavor that goes well with the mint, pepper and turnips in this shallow braise — and they cook in just minutes unlike their wintered-over chalky, drab dried counterparts. I love them when they come in fresh at the market, and also love the so-called chore of shucking them. The chance to sit for a minute and watch the world go by while shelling a big pile of fresh peas will always leave you feeling glad you did.
Stuffed Artichokes
Fregola With Artichokes, Feta, Toasted Almonds and Herbs
Summer Tomato Terrine
Some people might call my tomato terrine a tomato pudding, but it is more a salad, with very thin layers of highly seasoned tomato slices and bread. It's the perfect first course in summer. For this salad, the tomatoes have to be skinned. You can do this with a blowtorch, charring the skin until it can be slipped off, as we sometimes do, or you can blanch them in boiling water until the skins loosen and will easily slide off. Just don't put in more than two at a time, or the tomatoes will remain in the water so long that they will cook and turn mushy.
Sauteed Baby Artichokes
Artichokes and Preserved Lemons With Honey and Spices
Fava Beans With Mint, Potatoes and Artichokes
Lentils in Marinara
