Side Dish
4106 recipes found
Brown Butter Cornbread With Farmer Cheese and Thyme
This skillet cornbread is one of the richest-tasting breads you’ll encounter, thanks to the addition of fragrant brown butter and farmer cheese.
Slow-Roasted Carrots With Brown-Butter Vinaigrette
Elevating vegetables to star status is a better display of your culinary chops — and a more unconventional and surprising one — than showcasing a piece of meat. These are an adaptation of the “forgotten carrots” served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.
Roasted Squash with Kale and Vinaigrette
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Corn Pudding With Roasted Garlic and Sage
This comforting pudding has a rich, creamy texture, but the only “cream” comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich, earthy flavor.
Baked Mashed Potatoes With Parmesan
The combination here of baked and mashed potatoes can be made in advance and reheated at serving time. A food mill or old-fashioned food ricer yields the best texture, but you can also mash the potatoes in any way you are accustomed. I like to use Idaho potatoes because they are less moist than many other types.
Cornbread Cake
Green-Tea Noodle And Cucumber Salad
Pasta in Broth
Roasted Eggplant and Red Pepper Gratin
Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.
Stir-Fried Bok Choy or Sturdy Greens
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won’t be too tough.
Asparagus With Brown Butter
Writing in 1991, Jacques Pépin talked of his love of asparagus, stemming back to his childhood in France. His approach to the vegetable is as uncomplicated as it gets. “It is best when cooked in just enough water to steam it,” he wrote. “It is ready — tender but still a bit firm to the bite — after a few minutes.” Topped with a brown butter sauce, it’s a perfect accompaniment to meat, poultry or fish, but also just as at home with some white rice, part of a simple weeknight meal.
Steamed Asparagus With Pistachios and Brown Butter
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
Mandoo (Korean Dumplings)
Cranberry Nut Bread
Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
Vegetable Torta
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan. She substituted steel-cut oats for the rice, soaking and cooking the oats in mushroom broth, which contributed great flavor. She also added shredded zucchini, soaked portobello mushrooms and sun-dried tomatoes. This recipe is slightly different. Three tablespoons of extra virgin olive oil are a substitute for Ms. Figone's 6 tablespoons of butter, and fresh garlic for garlic salt. There’s also a choice between dried portobello mushrooms and dried porcinis. Serve the torta with a simple tomato sauce.
Asparagus With Mustard Vinaigrette
Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.
Orecchiette With Raw and Cooked Tomatoes
Here’s a great destination for the last of your summer tomatoes. The sauce is a great blend of concentrated, sweet cooked tomatoes and vibrant fresh tomatoes with garlic.
Arugula, Corn and Herb Salad
Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don’t think of corn as a nutritional powerhouse, it’s a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.
David Tanis’s Risi e Bisi
This traditional Italian dish of rice with peas is best made in the spring when fresh peas in the pod are at their sweetest. It is similar to risotto, but a bit on the soupy side, and less rich. A flavorful homemade chicken broth is essential. Look for peas that haven’t quite filled their pods — larger peas will be starchier. Asian markets and some farmers’ markets carry leafy pea tendrils, but any tender greens are fine.
Fennel, Kale and Rice Gratin
Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible recipe, lending itself to all sorts of adaptations. Make it once, and then make it your own.
Braised Beets With Butter and Dill
Roasted Leeks and Potatoes Vinaigrette
I prefer using tiny whole potatoes for this elegant potato and leek salad if I can find them. Firm red potatoes or fingerlings are good alternatives.
Sautéed Beets With Pasta, Sage and Brown Butter
Give a cook a beet, and he’ll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
