Side Dish
4106 recipes found
Pumpkin-Squash
Piperade (Saute of peppers, onions and tomatoes)
REGIONAL inspirations and influences have always had their place on French menus, but with an increased interest in vegetables, country dishes such as piperade - a vegetable dish from the Basque region of France - are showing up in various guises. While the classic piperade often appears with scrambled eggs and country ham, Alain Dutournier of Au Trou Gascon of Paris recently served a more elegant molded version as a vegetable side dish to rabbit. The rabbit was sauteed and covered with thin slices of spicy- hot green peppers. Other regional vegetable inspirations recently appearing on Paris menus include cold Proven,cale ratatouille (a blend of tomatoes, eggplant, onions and zucchini) topped with a poached egg (served at Taillevent), and a Ni,coise tapenade (a blend of olives, capers, anchovies and olive oil) spread over roasted porgy fillets (at La Cantine des Gourmets).
Pommes Bouillies a l'Aneth (Boiled potatoes with dill)
Endive and Potato Gratin With Walnuts
Cooked endive is comfort food, and like raw endive in a salad, it goes very well with walnuts and walnut oil.
Spinach and Acorn Squash Purees
Sicilian Cauliflower and Black Olive Gratin
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
Fluffy Buttermilk-Mashed Potatoes
Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish. We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.
Chestnut Stuffing
Pork and Chestnut Stuffing
Two-Potato Gratin
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Chestnut Puree
Stewed Chestnuts With Ricotta
Lean but Good Potatoes
Here, olive oil replaces butter for a healthier twist on classic mashed potatoes. Sautéed garlic and rosemary add flavor. Don't forget to season generously with salt and pepper.
Roasted Cauliflower With Tahini-Parsley Sauce
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It’s traditionally served with falafel and keftes, fish, salads, deep-fried vegetables — or just with pita bread.
Gratin of Pumpkin And Potatoes
Braised Onions and Chestnuts
Sweet Potato, Pumpkin and Apple Puree
This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.
Mushrooms in Cream And Sherry Herb Crust
Honeydew Granite
Chifferi Pilaf
Rustic Tomato Toast
This traditional Spanish snack couldn’t be easier to make. Aside from good toasted bread, it requires very few ingredients: a garlic clove, a ripe tomato, some olive oil and flaky sea salt. In fact, the ingredient list is actually the recipe in shorthand. If you want a slightly more elaborate toast, garnish with anchovy fillets, slices of avocado or grilled shrimp. But even in its simplest form, this rustic toast is always satisfying.
Deep-Fried Okra
Stir-Fried Brussels Sprouts With Shallots and Sherry
This recipe came to The Times in 2011 from Grace Young, the chef and cookbook writer. Make sure the Brussels sprouts are dry before they are put into the pan, or the liquid will turn the stir-fry into a braise. This dish can be made ahead of time, all the better for a Thanksgiving feast or a weeknight dinner.
Jean Halberstam's Deep-Fried Peaches
Jean Halberstam, who was married to the Pulitzer Prize-winning journalist David Halberstam until his death in 2007, is a well-known, accomplished cook. To make this dessert for a 2005 dinner party at their home on Nantucket, she plunged skinless peach halves into a batter, then sizzled them in a bath of boiling Crisco — yes, Crisco; “Nothing else makes them as crisp,” she said — until lightly browned, and rolled them in sugar. Her dinner guests could not believe how good these were.