Side Dish
4106 recipes found
Goat Cheese and Potato Cakes With Watercress-and-Endive Salad
Orange-Campari Sorbet Oranges
White Bean And Smoked Tuna Spread
Peach Sorbet
Zucchini Cakes
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little mustard slathered on the side. They are also a great leftover, re-crisped in the oven and served for breakfast or in pita pockets for lunch.
Pork, Chickpea And Scallion Dumplings
Campari Cranberries With Rosewater
Braised Chinese mushrooms
Halibut Ceviche With Jalapeño and Parsley
Mint Sorbet
Pumpkin Napoleons With Sugared Pecans And Caramel Sauce
Burnt Passion-Fruit Curd
Fast Scallion Pancakes
This isn’t the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough. But this recipe is inspired by that pancake. Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter. The flavor is great, and the preparation time is about 20 minutes, an improvement on the hours you’d need to let typical scallion pancake dough rise. They are good not only as a side dish, but also as a platform for stews and juicy roasts — place a couple on a plate and spoon the stew on top. And although I still associate them with Asian-flavor dishes, omitting the optional soy sauce makes them a perfect accompaniment to braised foods that use European seasonings. (If you omit the soy sauce, also feel free to use any vegetable oil, or even good olive oil.) The same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions.
Swedish Style Potatoes au Gratin
Tia Rosa and Ruth Eichner's Sweet-and-Sour Carrots
Green Rice
Karolina Kurkova's Czech Potato Pancakes
Risotto With Broccoli Rabe and Acorn Squash
Panelle
You may have eaten panelle served as “chickpea fries,” and that’s not a bad name for them. You make a thick porridge of chickpea flour, spread it evenly into a pan and let it cool. As with thick polenta (which this resembles), you can then cut the paste into any shape you like — diamonds, squares or French fries, and fry until golden. They are not only among the easiest things to fry (there’s very little spattering), but they’re also gorgeous, and better than “real” fries in just about every regard.
The Best Corn Bread
Tourtiere (Apple, prune and Armagnac tart)
Chicken-Skin Garnish
I can't speak enthusiastically enough about this garnish — without it, the stewed-chicken-and-rice recipe lies flat, amateur; good but juvenile. The grassy, bracing astringent parsley, the burn of the shallot, the spark of the lemon, combined with the warm, crispy, fatty, salty "chicharron" of chicken skin, is like the one killer piece of jewelry worn with a little black dress, the thing that makes it clear that this is a "main stage talent" and not the personal assistant with the clipboard checking guests into the event.
Picnic Coleslaw