Side Dish
4106 recipes found
Dried-Anchovy Condiment
Strawberry-Yogurt Panna Cotta
Onion Slaw
Savory Provencal Charlotte
Grilled Eggplant And Yogurt Sauce
Coconut Rice With Pigeon Peas
In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark’s Las Olas in Fort Lauderdale, Fla., who brought this recipe to The Times. The chef uses Uncle Ben’s converted rice here on the advice of his cooks Pascal Dieumeme and Orenus Olean. It’s parboiled, and less sticky, to yield firm, separate grains, a nice counter to the earthy pigeon peas. You can start the peas from from scratch, but it’s also fine to use canned or frozen. The whole dish is finished with scallions, bell pepper, thyme and more coconut milk. As tempting as it may be, don’t rush the rice to the table: Let it rest off the heat. It’ll help its texture and flavor.
Curried-Spinach Stuffing With Caramelized Onions
Citrus Crème Fraîche With Tarragon
Scallion and Yogurt-Cheese Stuffing
Pasta With Anchovies and Spinach
Smoked Salmon and Scallion Stuffing
Black Bean And Papaya Salsa
Miranda Magagnini's Basic Tomato Sauce
Braised Fennel With Meyer Lemon and Parmesan
Pear and Raisin Charlotte
Bruschetta With Swiss Chard and Smoked Trout
You can serve these bruschetta for lunch or dinner, or cut them into smaller pieces and serve them as appetizers. I use drained, canned smoked trout packed in oil (although it doesn’t have to be packed in oil). Don’t forget to squeeze on a little lemon juice when you serve these; it’s a perfect touch. The trout is an excellent source of omega-3 fats.
Tropical Slaw
Butternut-Squash Gratin With Black Walnut Crisp
Jerusalem Artichoke Soup
Smoked Trout Hash With Tomatillo Salsa
Baumaniere's Eggplant Gratin (D'aubergines Baumaniere)
Roasted-Pear-Potato-and-Watercress Puree With Toasted Walnuts
Black Beans With Amaranth
Throughout Mexico, wild and cultivated greens of all kinds are added to beans and to meat dishes. Amaranth is a favorite choice. The pretty leaves are red, or green with red veins. While they’re a bit tough and bitter when uncooked, they’re sweet and tender after blanching.