Side Dish
4106 recipes found
Roasted Tomatoes
Fried Cucumber with Purple Perilla
Corn Dumplings
Brown Buttered Corn
This side dish is easier than corn on the cob. Fresh corn kernels are cooked in butter browned so that it takes on a deep caramelized flavor. Try it with these roasted fish fillets.
Black Bean and Mango Salsa
Garlic Sauteed Shiitake Mushrooms
Pork Meatballs (Boulettes de Porc)
Potatoes and Tomatoes In Mustard Dressing
String Beans In Walnut And Raspberry Vinaigrette
Sauteed Kohlrabi
Kasha Pilaf
Serve this pilaf with braised veal shanks.
Roasted Cauliflower, Parsnip and Leek Filling for Crepes
Peanut Sundae With Peanut Sauce and Peanut Brittle
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011. The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies. The candies and ice milk can be made ahead of time.
Classic Irish Salad
Honey-Mustard Salad
Homemade Nonfat Yogurt
Amaretto Crepes
Cucumbers with Yogurt
Noodles With Caraway Seeds
Peanut-Butter-Banana Coffeecake
For a hostess with a houseful of guests, a variety of festive breads, from a peanut butter coffeecake to a yeasted dessert roll studded with cardamom, laced with honey and stuffed with blue cheese, can satisfy a multiplicity of appetites. They can be served with coffee for breakfast or with cheese and soup for lunch or become part of the evening's bread basket. But expediency is the least of it. Specialty breads, whether they're made from nuts, fruit or vegetables, taste good. They make the house smell warm and cozy, and they make the baker feel like Santa Claus anytime of year.
Artichokes in Parsley Sauce
Mashed Cider Sweet Potatoes
Ken Hom's Salad With Curry-Soy Vinaigrette
Kichri With Massour Dal
Kichri, a traditional Indian dish, is a delightful savory combination of dal and basmati rice cooked together. Lots of other cultures serve something similar: rice and pigeon peas throughout the Caribbean, or rice and brown lentils in many Middle Eastern countries. It can be served alone, with a dollop of yogurt, for breakfast or lunch, or as a side dish with grilled or roasted meats. Some cooks add more liquid for a kichri that is more on the soupy side. Sizzling the spices in ghee makes the kichri quite aromatic.