Side Dish
4106 recipes found
Brother Bandera's Italian Easter Bread
I Trulli's White Anchovy And Orange Salad
Butternut Squash With Anise
Francesca's Zucchini Carpaccio
Morrocan Orange, Red Onion And Black Olive Salsa
This salsa plays the sweet, pungent flavor of red onions against the saltiness of oil-cured olives. It is best spread on a plate and topped with grilled veal or pork chops, tuna, swordfish or salmon steaks.
Chilled Yellow Tomato Soup With Black-Olive Cream
Country Pork and Apple Hash
This is a boardinghouse breakfast of the very highest tier, taken from the chef Robert Newton of Seersucker in Brooklyn: leftover roast pork, chopped into a hash of potatoes and apples, then crisped in sweet butter. Add a few eggs, some sauteed dandelion greens, endless cups of coffee and the magic of weekend conversation.
Garlic-and-Black-Olive Loaf
Baked Meat-Filled Empanadas (Empanadas al Horno)
To Chileans, empanadas mostly mean empanadas al horno, which are frequently baked in a wood-burning oven. The classic versions are filled with seasoned minced (not ground) meat and onions and garnished with hard-cooked egg, olives and raisins. They can be made either in the half-moon shape that they usually take throughout Latin America and the Caribbean, or in a distinctively Chilean squared-off form made by folding all but the straight side of the semicircular turnover to make a package that is often four inches across. The dough is made with lard.
Sambal Mentah
Brussels Sprouts With Mustard, Apples and Caraway
Seafood Marinade
Aunt Victoria's Biscotti
Apple, Onion, Sage and Sour Cream Dressing
Quails Roasted With Bacon and Foie Gras
Squash Sauce
Roasted-Apple-and-Sweet-Potato Puree
Spring Green Risotto
Melted Leeks With White-Wine Braise
Ramps Braised In Olive Oil
Fricassee Of Morels, Ramps And Spring Garlic
Summer Vegetables In Vodka Marinade
Essence of Quail