Side Dish
4106 recipes found
Spring Green Soup
Emily Nathan's Marrow Balls
Venison Mincemeat
Albondigas
Flamiche Aux Poireaux (Leek Tart)
Helen Mceachrane's Corn Pudding
Almodrote de Berengena (Turkish Eggplant Flan)
Basic Tomato Sauce
Cranberry-Mincemeat Pie
Channa (Curried Chickpea Filling for Roti)
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Deviled Eggs With Crème Fraîche and Caviar
Kookoo Sabzi (Spinach and green herb pie)
Carol Wolk’s Matzoh Balls
This recipe won the grand prize at the Stage Deli’s first Matzoh Bowl contest in 1988.
Shrimp And Potato Curry Roti Filling
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Oyster Pone
Green Fairy Oysters
What to serve with absinthe? The liquor once known as the Green Fairy is as tricky to pair with food as it is beautiful to look at. Here is a recipe based on Daniel Boulud’s almost improbably verdant “super green” spinach served at Bar Boulud. I placed the oysters, raw, in shells that were heated in the oven, and cloaked them with the hot spinach, making the oysters deliciously, delicately warm.
Creole Oyster Stuffing
Corsetiere's Despair
Potato, Asparagus And Mussel Salad
Smashed Potatoes, Celery Root and Roasted Garlic
Oyster-Sage Dressing
Cranberry Stollen
Celery Root And Potatoes Dauphinoise
Kohlrabi and Celery Root Purée
This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.