Side Dish
4106 recipes found
Lamb Flatbread With Za’atar
A favorite Middle Eastern street snack is a small freshly baked flatbread, brushed with a mixture of olive oil and za’atar, the flavorful Middle Eastern spice mixture that contains wild thyme, sumac and sesame seeds. It is uncommonly good. For a more complex, pizzalike flatbread, this recipe adds spiced ground lamb and feta, along with a shower of herbs. But if you simply want the plain za’atar version, omit the lamb topping altogether.
Lara's Yogurt Balls
Lobster Butter
This is a Yankee take on the classic French recipe for beurre de homard, which incorporates cooked lobster meat into a compound butter. It is thriftier, using the shells to bring flavor instead of the lobster meat, but is no less delicious for that. The process is akin to making a lobster stock, with butter in place of water. Use the lobster butter as a melted dip for shrimp or yet more lobster, or as a topping for sautéed scallops or fish.
Lobster Dip
Glass Noodles With Crab
Coconut Creamed Corn With Ginger
Arroz Verde
Rice Noodles With Chicken
Fresh Corn Summer Salad
Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation — but there’s nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.
Squid With Black Pepper, Vietnamese Style
Feta Spread
Shrimp In Green Tea
Sweet And Pulpy Tomato Ketchup
Grilled Corn With Tarragon-Chipotle Butter
Chili and Corn Stuffed Sweet Peppers
Endives au Gratin
Chilled Curried Pea Soup
Sorrel Mashed Potatoes
Eggs Poached in Buttery Sorrel Sauce
Here's a delightful brunch number that takes great advantage of the first sorrel of spring, with the zesty leaves folded into a sauce made of scallions and loads of butter. Add eggs and cook until just set, then scoop everything up with toast.
Potato and Olive Stew With Tomato Sauce
Moira Hodgson's Sorrel Soup
Winter Squash With Anchovies, Capers, Olives and Ricotta Salata
Adapted from a recipe in Clifford A. Wright’s book “Mediterranean Vegetables,” this is another Italian recipe for winter squash (or pumpkin, to Italians), this time from the southern region of Apulia. It’s a delicious contrast of sweet and savory. Serve it as a side dish, toss it with pasta or use it as a topping for squash blini. The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).
Curried Bulgur
