Side Dish
4106 recipes found
30-Vegetable Soup
Sharon Turner's Potato Salad
Farro and Maple Syrup Pudding
Blueberry Muffins
Tarragon Dressing
Lobster Bisque With Tarragon
Croutons (Toasted French Bread Slices)
Tiny Diced Potatoes
James Beard’s Boston Baked Beans
The trick to good baked beans is cooking them very slowly with indirect heat. This recipe calls for baking them in a tightly sealed casserole in an oven barely hot enough to toast bread. As the hours pass, the beans drink up a broth flavored with brown sugar (or molasses), mustard and pepper. The gentle cooking prevents the beans from breaking up and becoming mushy. By the time they're done, the pork is falling off its bones and the beans are the classic rusty brown. Be sure to season them amply with salt so the sweetness has a sturdy counterpart. Beard's recipe calls for dark brown sugar. The alternative is to use molasses, which will render a final flavor and color more familiar to canned-bean devotees. The recipe itself requires no great cooking skills — if you can peel an onion and boil water, you're all set — but it will easily take up an afternoon. Plan it for a day when you're at home.
Vienna Waffle Cookies
Cabbage And Potato Gratin With Mustard Bread Crumbs
Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette
Cabbage and Cucumber Slaw
Spicy Caramel Popcorn
Sweet, sticky caramel popcorn gets a kick of cayenne pepper and the combination is nonpareil. Once the caramel is poured over the popcorn, work quickly and let it cool a bit before serving. The snack is easy to make, and running out will likely be a problem -- so have extra supplies on hand.
Cabbage-Walnut Pate
Fresh Corn And Red-Pepper Blini
Lentil Salad With Beets and Ginger
Breton Butter Cake
Green Potage
Caramelized Onion Sauce
Wild Mushrooms a la Russe (Wild mushrooms in sour cream)
Goat Cheese and Apple Omelet
This omelet of green apples and goat cheese is an unusual pairing -- at least in the omelet world -- but a wonderful one from Garrett Oliver, the brewmaster of Brooklyn Brewery. On the day we made this recipe, he paired the dish with a glass of Blanche de Chambly, a Belgian-style wheat beer made in Canada.
Corn Bread and Squash Stuffing
