Side Dish
4106 recipes found
Beef Bone Broth
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones. (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries. This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Roasted Peanuts
Ravioli With Spinach
My aunt would save leftover meat in the freezer until she had enough to make the filling. The dough should be made a day in advance, and the filling and the sauce can be made then. Allow about 2 hours to assemble and plan on putting them together several hours before cooking so they have time to dry.
Rice With Andouille And Kale
Rather than a mere afterthought -- a sad spoonful of white on a dinner plate -- rice is now rivaling pasta as both backbone and canvas for a main dish. This recipe riffs on a basic dish from Diana Kennedy, the doyenne of Mexican cooking, who has documented that country's technique for simmering one-pot meals from short-grain rice. Her Mexican rice recipe is endlessly amenable to different ingredients and moods.
Wheat-Berry Tabbouleh
Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa. They can be soaked overnight so they’ll cook faster and have a lighter, softer texture, but it’s not necessary. A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat. Suddenly, what is often only a small part of a Middle-Eastern mezze platter is elevated to a main dish.
Anchovied Tomatoes, Zucchini and Potatoes
Mirliton, Andouille and Shrimp Dressing
This is a typical Thanksgiving dish in southern Louisiana.
Rice Noodles With Chile and Basil
Grilled Shrimp with Papaya Salsa
Smoky Quick-Cooked Kale
Grilled Shrimp On Sugar Cane Skewers
These whole shrimp are skewered on sugar cane and basted with a rum-mustard glaze, making them great appetizers at a cookout. Assembling them is a snap: Just make a starter hole with a metal or bamboo skewer in the shrimp. Look for sugar cane swizzle sticks, thin, square-sided sticks, that make perfect skewers. All you need to do is cut off one end sharply on the diagonal to help ease the skewer through the food.
Rice Creole
Horseradish Dumplings
Alex Patout's Eggplant Dressing
Enola Prudhomme's Maquechou
Cauliflower Manchurian
This vegetarian version of chicken Manchurian was a menu highlight at Devi, Hemant Mathur and Suvir Saran's excellent Indian restaurant in Manhattan, which closed in 2007. The deep-fried florets were coated there in a mysterious and spicy red sauce that contained a secret ingredient: ketchup, a fact I learned from my colleague Mark Bittman. Caramelized in a wide pan and made fiery with cayenne, it cloaks the cauliflower in a blanket of deep, pungent flavor. Do not recoil at the thought of deep-frying the florets! Using a Dutch oven will reduce the amount of spatter, and a full head of cauliflower can be fried in as little as two batches.
Deep-Fried Spring Onions
This dish is inspired by something similar served at Chez Panisse in Berkeley. It works as a side, of course, but also as an hors d'oeuvre served with drinks. More spring recipes.
Warm Fresh Salmon Salad
Le Lapin A La Moutarde D'irene (Rabbit Stew With Mustard)
Pureed Potatoes With Carrots And Onions
Belgian Endive Gratin With Black Forest Ham And Green Garlic
Asparagus With Green Garlic
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten. You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled. I find this asparagus so hard to resist that I decided to give you a range for the weight. One pound is adequate, but you might want to treat yourself to more than that.
Asparagus And Mushrooms With Fresh Coriander