Side Dish
4106 recipes found
Vietnamese Summer Rolls
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France. I learned three things: Rice paper is very forgiving; don’t overstuff; and the more you make, the easier it gets. The rolls include rice vermicelli, lettuce, shredded carrots, a variety of herbs (the best combination is basil, mint and cilantro), and pork or shrimp or both. I would consider only the herbs truly sacred, but substitutions would work elsewhere: hard-cooked egg or tofu for the pork or shrimp, shredded daikon or anything else crunchy for the carrots, chopped greens for the lettuce, any pasta for the noodles.
Broccoli-Rabe Pilaf With Pumpkin Seeds And Crispy Shallots
Roasted Carrot and Avocado Salad
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It's finished with smooth avocado, sprouts, sour cream and pumpkin seeds.
Potato Bread
Is this potato bread from Copenhagen time-consuming? Yes, but unattended for the most part. There are a few unusual aspects to this recipe that produces a batch of warm, buttery, flaky little breads. With the yogurt and slow-rising, they deliver a pleasing touch of sourness. And the way the dough is shaped, by making many folds, gives the breads an inviting flakiness. Though baking rounds is what the chef suggests, I also prepared it by forming about 15 small balls of dough, placing them next to one another in a buttered layer-cake pan and baking them until golden, without grilling first, to turn them into a batch of Parker House rolls.
Summer Squash and Red Rice Salad With Lemon and Dill
During the hot summer months, cook rice in double batches so that you’ll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.
Tapioca Pudding With Dried Fruit Compote
Cranberry Beans With Tomatoes and Herbs
Sada Chawal (Plain Cooked Basmati Rice)
Oven-Baked Porcini On a Bed of Potatoes
Roast Pork Tenderloin With Pearl Onions
Dandelion Greens
Rosemary-Grilled Scallops
Escarole Stuffed With Raisins, Walnuts And Anchovies
Sweet-and-Sour Venetian Eggplant
Tandoori Cauliflower
Mediterranean Stuffed Eggplant Halves
Summer Vegetable Salad
This simple salad is seasoned with nothing more than salt, pepper and a drizzle of olive oil. Made with fresh summer produce, it allows the vegetables’ flavor and sweetness to shine through, needing little adornment. But you can also dress the salad with oil and vinegar and garnish with some meaty anchovy fillets, or use an anchovy vinaigrette (see note); these are just as delicious spooned over large spicy arugula leaves. Halved nine-minute eggs would be another nice accompaniment.
Indiana-Style Succotash
Holy Thursday Apple Bread
Brown Bread With Buckwheat and Seaweed
When in Brittany, eat oysters as the Bretons do: with Muscadet, brown bread and salted butter. It’s a felicitous marriage of flavors that is impossible to shake, even after you leave Lorient or Concarneau. In the United States, you can improvise. Most restaurants serve only unsalted butter, so you have to do your own seasoning. Whole grain or brown bread often shows up in the basket.If you bake, you can make the bread yourself. Here is a brown bread at its most elemental, a yeast bread made with a thick batter that rises only once it is in a loaf pan and yields very nice, dense slices. I added slivers of kombu (kelp) for a briny touch and some buckwheat flour, typical of Brittany, to give the bread a nutty, slightly tart edge. It begs for butter. Salted.
St. Lucia Buns
These saffron-hued sweet buns, called Lussebullar, are a staple of the Swedish tradition of St. Lucia's Day, a winter-solstice celebration. The recipe is from Jennifer Jansch, whose children serve their parents the buns every Dec. 13, when the holiday is observed.
Shell-Bean Succotash
Sharp-Sweet Peppers