Side Dish
4106 recipes found
Double Celery Salad
This dish employs two kinds of celery: the tender hearts of branch celery and so-called knob celery, also known as celery root or celeriac. It’s a nice salad in winter, for a change of pace. A bed of spicy watercress, arugula or mizuna lends even more of a green hue to this dish.
Waldorf Salad
Crunchy, creamy, sweet and sour, this classic salad has only slightly evolved from the original recipe that was first published in 1896. Oscar Tschirky, the chef at New York’s Waldorf-Astoria Hotel, developed the recipe using just three ingredients — apples, celery and mayonnaise — and this one closely mirrors that version. Besides the three staples, walnuts and grapes provide additional texture, and a splash of lemon juice brightens up the creamy dressing. Feel free to improvise, adding other crunchy ingredients like chopped raw broccoli, sunflower seeds, raisins or sliced pitted dates. This salad can be made a few hours in advance and stored in the refrigerator before serving. Serve as a side salad, or add cooked chicken to the mix for a satisfying lunch.
Bagara Baingan (Creamy Spiced Eggplant)
Tender and round, Indian eggplants are slit, shallow-fried and simmered in a rich, nutty, spiced gravy in this fiery Hyderabadi dish. There are a few different ways of making it, including stuffing the eggplants with a paste of peanuts, coconut and sesame seeds. This version minimizes tedium by skipping that step and using peanut butter instead of freshly ground peanuts. Whole mustard seeds bring texture and a delicious bitterness. Tamarind paste and cilantro add a citrusy freshness. Though the ingredient list is on the lengthier side, the only ingredient that needs chopping is an onion — and this deeply flavorful dinner cooks in just 40 minutes.
Coconut Cornbread
This rich, tender cornbread has coconut milk mixed into the batter, giving it a gentle, nutty fragrance. Using all of the brown sugar called for makes this almost cakelike, but you can add less for a milder, savory-sweet loaf. The coconut flake topping gets crisp and golden in the oven, adding a pleasing, nubby contrast to the soft crumb. This is best served still warm, slathered with butter if you like. Store any leftovers in the fridge (it will keep for a few days), then toast it just before serving.
Parmesan Braised Beans With Olives
At the Manhattan restaurant Ci Siamo, the chef Hillary Sterling serves these dynamic beans topped with a tinsel of fried rosemary and sage, a shower of salty cheese, and a flourish of olive oil and black pepper. For a dish so luxe in flavor, it’s surprising how everyday its ingredients are. At the restaurant, Ms. Sterling uses at least four different types of beans (such as flageolet, scarlet runner, small white, tiger’s eye and Tarbais), but at home, any mix of white, brown and black that you prefer will be beyond delicious. With crusty bread and a glass of wine, these beans can be enjoyed as a meal on their own.
Sopa Paraguaya (Cheesy Cornbread)
Crisp at the edges and creamy in the center, this dense, cheesy cornbread from I Love Paraguay, a Paraguayan restaurant in Queens, New York City, has a texture similar to bread pudding. Paraguayans serve it for many meals in the country, but especially alongside asado (grilled meats). Though the bread is extremely popular, its true origins are murky. Many people will tell a similar story: In the mid-1800s, when Carlos Antonio López was the president of Paraguay, he liked to eat corn soup. But his chef made a mistake and added too much cornmeal, and instead served the president a corn bread. The president reportedly loved it so much that he named it sopa Paraguaya. But others say that the bread has deeper roots from the Cario-Guaraní, a group of Indigenous people in Paraguay, who made a similar type of cornbread.
Eggplant Adobo
This superpunchy, one-skillet vegetarian meal is inspired by chicken adobo, a beloved Filipino dish. Here, eggplant cooks in rich, tangy adobo sauce — a blend of soy sauce, vinegar, garlic, black pepper and bay leaf — absorbing the savory flavors as it simmers. Coconut milk is added in some versions of adobo, creating a rich, silky texture to balance out the sauce’s tart notes. This recipe includes a shower of fragrant basil, which brings a fresh hit that lifts the dish. (Thinly sliced scallions would also be great.) Serve the eggplant over rice to catch all of its flavorful drippings.
Slow-Cooker Masala Dal
This recipe, which is adapted from “Classic Indian Cooking” by Julie Sahni (William Morrow, 1980), a treasury of foolproof recipes for home cooks. Masala dal is a staple of Indian cuisine and one that has infinite variations, but the basic technique is to simmer legumes until tender, then finish with a swirl of a tadka, ghee or other fat that’s infused with aromatics like onions, cumin seeds and chile. In the original recipe, the dal is boiled on the stovetop, but in this adaptation, the split peas are cooked in the slow cooker, which works beautifully, and has the advantage of making the timing a bit easier, as you can throw the peas into the slow cooker in the morning, and they will hold well until dinnertime. The success of this dish hinges on two key steps: First, be sure to beat the legumes to a creamy purée with a whisk before adding the tadka. Second, cook the onions on a higher heat and until darker in color than you might think: Ms. Sahni calls this technique “brown frying,” and it is not the same as making French caramelized onions, which are cooked lower and slower. As in cooking caramel candy, the last five minutes are critical: Stir the onions constantly and be aware they can burn quickly. Serve dal with basmati rice or Indian flatbreads such as naan.
Whole Roasted Jerk Cauliflower
This stunning vegetable dish from the chef Gregory Gourdet of Kann in Portland, Ore., applies his interpretation of Jamaica’s enduring smoky and earthy jerk seasoning to the creamy texture of roasted cauliflower. A little sugar in his jerk glaze brings out the spices’ complexity and helps the cauliflower brown. At Kann, the cauliflower is served with a coconut sour cream which tempers the spicy heat of the Scotch bonnet chile and offers a cool contrast to the cauliflower. This works great as a side dish or as a main course served alongside a salad.
Cauliflower Cheese
Cauliflower cheese is classic British comfort food. In its simplest form, the vegetable is cloaked with white sauce (béchamel) and Cheddar, then baked until bubbly. It may be served as a side dish but is often the main course for a frugal lunch or supper.
Tomato-Habanero Salsa
With only three main ingredients — tomatoes, onion and habanero — this chunky, saucy, salsa is bold, simple and beautiful in its simplicity and multiple uses. The roasted tomato leads, slightly smoky with an acidic tang; the roasted onion provides sweetness; and the habanero provides a bright pop of flavor that transforms into a light yet spicy kick that lingers and tickles the tongue. The salsa is as versatile as it is addictive: Dip it with chips, or spoon it over sunny-side-up eggs huevos rancheros style, grilled meats, cheesy quesadillas, crispy taquitos or avocado toast. It also makes a quick, lively breakfast: Spoon about 1/4 cup salsa onto a heated small skillet, pour a couple whisked eggs on top for a quick egg scramble with a side of toast.
Tangy Romaine Salad With Habanero-Avocado Dressing
Tender lettuce, juicy sweet oranges, pungent radishes and crunchy cucumbers get a lush treatment with this creamy, tangy, rich, addictingly spicy dressing that leaves a luxuriously rich and full mouthfeel after each bite. The habanero becomes sweeter and its flavors more bold as it roasts, imparting zesty, peppy flavor, feisty bite and a hint of rustic smoke to the creamy avocado dressing. This dressing works well on any green salad — but is so good you might even want to pour it onto a bowl and eat with a spoon.
Broccoli With Sizzled Nuts and Dates
Broccoli and other cruciferous vegetables, like cabbage and brussels sprouts, can handle some char. Blackening makes them sweet and caramelized rather than bitter and burnt. The key is to cook the vegetables hot and fast, so the pieces develop color without becoming mushy and they’re crackly at the edges while still crisp-tender at the cores. Make sure your broccoli florets are thoroughly dried before cooking by taking them for a ride in a salad spinner. (Water will slow down the browning, resulting in florets that steam instead of char.) A topping of toasted nuts, sticky dates, bright lemon and bites of peppercorn adds complexity to this humble vegetable.
Butter Pilaf
This simple butter pilaf is a delicious alternative to your basic stovetop rice, without much additional work. A pilaf consists of grains that are toasted in fat before cooking in a liquid. The step of cooking in fat is called parching, and it prevents the grains from clumping while adding flavor from both the toasting and the fat itself. Pilaf can be made with almost any grain, fat and liquid, and is supremely versatile. For extra flavor, swap out the water for broth or dashi. Level it up with aromatics, like chopped onion or garlic, sweated (gently cooked) in the fat before parching the rice. Add spices, like turmeric or paprika, to toast along with the grains of rice. Stir in quick-cooking meat, like diced chicken or peeled shrimp, and vegetables, such as peas or cauliflower, after adding the water to steam along with the rice. Toss in herbs, like a spring of thyme or a bay leaf, to perfume the grains.
Kurikinton (Japanese Sweet Potatoes and Candied Chestnuts)
A staple of osechi ryori, a box filled with a variety of traditional Japanese New Year’s dishes, kurikinton is said to represent gold and bring good economic fortune. The chef Niki Nakayama likes to imbue the Japanese sweet potatoes with a golden hue by simmering them with gardenia pods. If those are not available, a pinch of saffron works too. Do not discard the syrup that the candied chestnuts sit in — it’s used to flavor the mash. The candied chestnuts are available in Japanese markets, particularly around the New Year, and the white sweet potatoes with red skin are available in most supermarkets.
Aloo Gobi
Wonderfully fragrant and loaded with flavor thanks to garam masala, coriander and ground cumin as well as the mild heat of Kashmiri red chiles, this South Asian potato and cauliflower curry can be served as a vegetarian main or side dish. Preparation of aloo gobi (its name means “potatoes cauliflower”) can vary, but the one constant is that the vegetables must be cooked until tender but not falling apart. Some recipes call for deep-frying the vegetables first, while others roast or boil them; here, they’re partially sautéed, then finished by steaming, so everything is done in one pan. Tomatoes aren’t always typical in aloo gobi, but they add extra moisture and acidity to the dish. This version skews toward the drier side, so add just enough water to help the vegetables finish steaming. For a little tang, sprinkle on some amchur (dried mango powder), or drizzle with lemon juice. Serve aloo gobi with roti, or basmati rice and naan.
Fresh Spring Rolls
Vietnamese-style spring rolls (also known as gỏi cuốn, rice paper rolls, salad rolls and summer rolls) are refreshing, light and the ideal vehicle for crunchy vegetables, fragrant herbs and simple proteins. Made by moistening, filling and rolling rice paper wrappers, they do take some time and finesse, but they’re also quite adaptable. Switch out the shrimp for tofu, chicken, pork, fish or mushrooms, and use any soft, thin, bite-sized vegetables, such as bean sprouts, jicama and avocado, but keep the herbs for their freshness. These fresh spring rolls are best eaten right away as a meal or cut in half for an appetizer. Serve with a creamy peanut sauce or spicy nước chấm for dipping.
Crispy Potato and Sour Cream Tart
This elegant tart riffs on the classic party combo of sour cream, caviar and potatoes. Here, sliced cooked potatoes are tossed with sour cream, Parmesan and chives, then spread onto a puff pastry crust. After baking, the top of the tart is strewn with crumbled potato chips for crunch and an optional layer of some kind of caviar for a salty pop (tobiko, salmon or trout roe work nicely). Cut into small pieces to serve as an hors d’oeuvre or larger pieces for the centerpiece of a festive brunch.
Texas Toast
Thickly-sliced and buttery, this extra-large toast is believed to have been created, in 1941, at the Pig Stand, a drive-in restaurant in Beaumont, Texas. Owner Royce Hailey felt the bread slices they offered were too thin, so he asked his supplier for a thicker cut. The new size didn’t fit in the toaster, so the cooks brushed the slices with butter and toasted them in the oven instead, resulting in a crisp and buttery exterior and a fluffy interior. The “Texas toast” concept stuck — you can even buy it premade in the frozen food section — but it’s almost as easy to slice a loaf of bakery white bread and make it at home. Here, a combination of melted butter and olive oil provide flavor and a golden-brown hue. Feel free to skip the garlic and parsley if you’re looking for just plain toast.
Jansson’s Temptation (Creamy Potato Casserole)
One of Sweden’s most delicious exports, Jansson’s temptation, otherwise known as Janssons frestelse, is a creamy potato casserole with melty onions and umami-packed tinned sprats (see Tip). There are a few theories as to the origin of this Swedish classic, which is often served with schnapps as part of the Julbord, or Christmas table. One suggests that it was named after a 1928 silent film, while an older story says that it was named after the opera singer Per Adolf Janzon — but that one’s “not so likely” according to Jens Linder, a Swedish food writer. What we do know, Mr. Linder says, is that Jansson’s temptation did not appear on the Christmas table until after World War II, establishing itself as a holiday food only in the 1970s.
Hallacas
During the Christmas season, Venezuelans typically gather with their families and team up to make one of the most labor-intensive dishes of the entire year: hallacas, which are similar to Mexican tamales or Puerto Rican pasteles. This multigenerational recipe from Isbelis Diaz and her son, Ivo Diaz, is served at Casa Ora, their fine-dining Venezuelan restaurant in Brooklyn. Ms. Diaz’s great-grandmother learned this recipe from her neighbor nearly a century ago; it has passed down to each matriarch of the family. It starts with a deep red oil made from annatto seeds that is used to flavor the pork filling and masa for the hallacas. Before opening Casa Ora, Ms. Diaz would bring the hallacas — which are double-wrapped in banana leaves and tied with cotton twine — to businesses and events all throughout New York City, hoping to create a clientele. Today, they’re on the menu as an appetizer throughout the year, with a pork or vegan filling. The dish is typically served with other sides, like pan de jamón, but it makes a quick lunch or light supper. Though it’s project cooking at its finest, this recipe yields about 25 hallacas that can be frozen for future feasts.
Roasted Carrots and Chorizo
In this pretty, party-worthy side dish, coins of sweet carrots roast with coins of smoky chorizo. When the carrots are tender and the chorizo is crisp, you’ll squeeze some lemon over them, stirring the citrus and the chorizo drippings together for a makeshift sauce for the carrots. Serve this dish alongside white fish, turkey or brothy chickpeas; tossed into a kale or grain salad; or piled into pita with hummus or yogurt. When shopping for this recipe, look for hard, cured Spanish chorizo (as opposed to fresh); the shelf-stable sausage is usually found near salami and other cured meats.
Potato Pancakes
Whether it’s Irish boxty, Ukrainian deruny or Swedish raggmunk, the humble yet always comforting potato pancake is a staple in many cuisines. Iterations abound, of course: Some are made with finely grated or mashed potatoes for a smoother, more uniform texture, while others opt for coarsely grated potatoes, similar to those used in latkes (which typically include baking powder and sometimes matzo) for jagged, extra-crispy edges. This simple recipe lands somewhere in the middle with a coarse grate, but a pared down ingredient list. If you like, add a teaspoon of paprika or dried herbs such as dill, parsley or thyme, but the pancakes are delicious seasoned simply with salt and pepper, and served with applesauce or sour cream and minced chives. Freeze any leftover cooked pancakes in a single layer on a sheet pan, then pack into a resealable bag and freeze for up to 3 months. Reheat from frozen on a parchment-lined sheet pan at 375 degrees for 10 minutes, or until heated through.
Sautéed Broccoli Rabe
Spicy broccoli rabe is often blanched in a big pot of salted water to tame some of its bitter sting, then sautéed with copious olive oil, dried chiles and garlic until silky. But this recipe streamlines and expedites that process: Toss the broccoli rabe in the garlicky oil, add a small quantity of water, cover and steam until fork-tender, then uncover. By the time the liquid has evaporated, the broccoli rabe will be ready. If you find it too bitter, just keep cooking; it will only grow sweeter and softer. Serve this dish any time you’d make a side of broccoli, with meat, fish, beans or other proteins.