Side Dish
4106 recipes found
Turnip Gratin
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it’s delicious spooned over the gratin.
Brussels Sprouts With Chestnuts
Long Island Country Samp
Sweet Bread Pudding
Braised Celery Root Purée With Mushrooms
Mashed Turnips and Potatoes With Turnip Greens
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
Pickled Daikon And Carrot
Rice With Mushrooms
Hot Italian Sausage
Homemade hot Italian fennel sausage isn't a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.
Cumin-Scented Barley
Creamy Gruyere Potatoes
Wild Rice
Stewed Fennel
Mushroom and Daikon Soup
Watercress Barlotto
Sake-Steamed Kabocha Squash With White Miso
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
Carole Peck's Fresh Cucumber Kimchi
Potatoes With Onion
Caviar Noodles
Corn Pudding Stuffed with Greens
These individual corn puddings freeze well, so they can be made ahead of time. With their strip of green in the middle, they look lovely on the table. They don’t require many greens, so if you make a big batch of mustard greens or collards, you can freeze what remains for another meal.
Seafood Choucroute
Bold, bracing sour beers like gueuze, kriek and lambic will slice right through a meal from aperitif to cheese, stymied only at dessert. They’ll stand up to fat, juicy pork and will welcome all sorts of seafood, like clams and oysters, smoked salmon, grilled bass, and skate in a saline caper butter. You also cannot go wrong with the Alsatian sauerkraut classic, choucroute garnie. But consider making that dish a clever showcase for fresh and smoked fish, with the typical pork at a minimum. Years ago, I loved the fish choucroute at Au Crocodile in Strasbourg, France, with a dry riesling. Back then, who knew from sour beer?
Mustard Greens With Balsamic Vinegar
Asparagus With Red and Yellow Coulis
