Side Dish

4106 recipes found

Potato Savonnettes
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Potato Savonnettes

For my potato savonnettes recipe, thick potato slices are cooked over high heat with a little butter, a dash of oil and water to cover. Some of the water is absorbed by the potatoes, and the remainder evaporates, creating a crusty, brown exterior and a moist center.

45mSix servings
Macaroni With Cheese
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Macaroni With Cheese

25m4 servings
Salmon-Roe-Topped Baked Potatoes With Crème Fraîche
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Salmon-Roe-Topped Baked Potatoes With Crème Fraîche

A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark wrote, “a briny, creamy analogue” to a porky version. Try it as a bright and festive appetizer during the holidays, or skip the salmon roe for a still-satisfying meal.

1h 45m4 large servings
Marinara sauce
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Marinara sauce

45mAbout 2 3/4 cups
Sprout Slaw
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Sprout Slaw

35m8 servings
Duck Stock and Confit
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Duck Stock and Confit

About 8 cups stock, and 1 cup fat
Wacky Cake
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Wacky Cake

This dense, moist cake is a great baking project for children. Cooking with kids requires having a lot of tolerance for mess and a willingness to slow down the process.

50m
Cauliflower Rice
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Cauliflower Rice

Cauliflower is a kitchen chameleon that’s available at most every grocery store year-round. Once pulverized into granules, it becomes a weeknight savior, keeping in the refrigerator for nearly a week and stepping in easily for normal rice. For the most flavorful cauliflower rice, use a little fat; add alliums like onion, garlic and scallions; and roast it instead of steaming or sautéing it, so the raw edges caramelize. Pop the little florets into the oven while you make the rest of dinner, then serve it as you would rice: with curry, a stir-fry, a protein and a vegetable, or just an egg on top. Cauliflower rice is also very amenable to having flavors added before or after roasting (see some ideas in the recipe below), or simply being eaten raw, dressed like a salad.

45m10 to 12 cups raw; 4 to 5 cups cooked
Asparagus Soup With Shrimp
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Asparagus Soup With Shrimp

30m6 servings
Prepared Fennel
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Prepared Fennel

15m2 bulbs of fennel for use in another recipe.
Chicken-Coconut Soup
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Chicken-Coconut Soup

30m8 servings
Brussels Sprouts With Walnuts
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Brussels Sprouts With Walnuts

15m4 servings
Rose Geranium Butter Biscuits
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Rose Geranium Butter Biscuits

2hThree dozen biscuits
Dandelion Tart
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Dandelion Tart

This tart tastes rich and creamy, though there is no cream in it. When you blanch the dandelion greens, they lose some of their bitterness.

1h 30mServes six
Dan Dan Noodles
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Dan Dan Noodles

20m4 servings
Herbed Mashed Potatoes With Roquefort
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Herbed Mashed Potatoes With Roquefort

35mFour to six servings
Herb Dip
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Herb Dip

5mAbout two cups of dip
Mediterranean Fish Soup
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Mediterranean Fish Soup

30mSix servings
Dandelion And Fava Puree
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Dandelion And Fava Puree

1h 30m6 servings
Tomatoes Stuffed With Goat Cheese
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Tomatoes Stuffed With Goat Cheese

20m4 servings
Dandelion Greens With Crispy Onions
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Dandelion Greens With Crispy Onions

30mFour servings
Vico's Marinated Eggplant With Tomatoes And Mozzarella
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Vico's Marinated Eggplant With Tomatoes And Mozzarella

30mFour to five servings
Hen-of-the-Woods Mushrooms
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Hen-of-the-Woods Mushrooms

10m6 servings
Warm Salad of Striped Bass
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Warm Salad of Striped Bass

25m4 servings