Side Dish
4106 recipes found
Jerusalem Artichokes With Parmesan
Kumquat Syllabub
Mary Clare Ulmer's Artichoke Pickles
Gluten-Free Breadsticks
Jerusalem Artichoke Pancakes
Cepes Provencale (Sauteed wild mushrooms with garlic)
Corn with Aromatic Seasonings
This is an easy, perfumed, stir-fried dish that can be made with fresh or frozen corn from Madhur Jaffrey, the renowned Indian cookbook author. Corn and heavy cream are infused with a jumble of whole Indian spices like mustard seeds, cardamom pods, cloves and cinnamon stick, as well as fresh ginger and green chiles.
Mushroom Risotto
White Radish And Jicama Salad
Sauteed Potatoes With Onion
Blanche Francis's Eggplant Casserole
Sauteed Wild Mushrooms With Shallots and Garlic
Layers of Potatoes And Smoked Mozzarella
This dish can be prepared ahead and frozen for two weeks or refrigerated for two days. The smoked mozzarella provides strong flavor; the plain mozzarella, delicate. Yukon gold potatoes are not required, but they have a wonderful color.
Baked Polenta With Wild Mushroom and Tomato Sauce
Tomato Mayonnaise Michel Fitoussi
Purée de Pommes de Terre à la Truffe
Pommes Maxim
Cauliflower Gratin With Goat Cheese Topping
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells. It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese. All are good reasons to include it in your diet. One more thing: if you have trouble persuading your kids to eat dishes with cooked cauliflower, try serving the florets raw. Even some of the most vegetable-averse kids seem to like it uncooked. Of all of the gratins that I make, this is the easiest to throw together. It works as a vegetarian main dish or as a side.
Seared Green-Bean Salad
Mashed Potatoes And Cabbage
Sauce Forestiere (Wild mushroom sauce)
Pear and Roast Beets With Roquefort
Roast Potatoes And Squash
