Side Dish
4106 recipes found
Gratin Of Fennel And Potatoes
Buttered New Potatoes With Fennel
Pattypan Squash Braised With Onion, Tomato and Chorizo
Smashed Red Potatoes With Cabbage
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.
Potato Cake With Olives And Capers
Rosemary-Roasted Potatoes
Steamed Parsleyed Potatoes With Cucumbers
Escarole With Garlic and Oil
Gratin of Parsley Root And Parsnips Dauphinoise
Ruby Davis's Collard Greens
Puffed Potatoes With Cheese
Potatoes Braised In Aromatic Broth
Dilled Potatoes
Pastrami Hash With Confit Potatoes, Parsley and Shallots
A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already cooked, it’s perfect for leftovers and friendly for home cooks. (So feel free to try the recipe with roast beef instead of the pastrami, or even leftover pork and chicken.) Here, in classic form, the dish also includes potatoes for starch and onions for sweetness. A couple of lightly fried eggs on top will provide a sauce that brings all the flavors together.
Pumpkin Cornbread
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.
Sauteed Collards
Ragout de Pommes de Terre et Carottes (Ragout of potatoes and carrots)
Radiatore with Tomatoes And Beet Greens
Timothy Maxson's Oyster And Chanterelle Pudding
Basic Short-Crust Pastry
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.
Carambola Relish
Sauteed Potatoes
Wild Rice, Red Pepper And Shallot Pancakes