Side Dish
4106 recipes found
Roasted Beets With Moroccan Spices
Steamed Artichokes With Vinaigrette Dipping Sauce
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it’s time well-spent. The simplest way to prepare an artichoke is to steam it, there’s hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.
Mixed-Root-Vegetable Sauté
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Flash-Cooked Cabbage
Tomato, Zucchini and Avocado Salad
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Tunisian Winter Squash Puree
This is one of many North African spicy cooked vegetable purees typically served as a starter. The authentic dish is seasoned with harissa, the spicy hot pepper paste used widely in Tunisia and Algeria. If you can get hold of harissa easily, substitute 1 teaspoon or more to taste for the cayenne. You can serve this as an hors d’oeuvre, side dish or salad.
Raw Beets With Creamy Dill
Corn, Tomato and Basil Chowder
This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad — until you add the optional dollop of crème fraîche.
Roasted Apple and Pear Compote With Candied Ginger
This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.
Spinach and Mushrooms With Anchovies
Pan-Cooked Summer Squash With Tomatoes and Basil
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provençal Tomato and Bean Gratin
This is a comforting Mediterranean version of baked beans. You can halve these quantities if you want a smaller amount to serve your family.
Summer Tomato Gratin
When you bake tomatoes for a very long time, as you do here, they become quite sweet.
Celery Strata
Moroccan Cooked Carrot Salad
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.
Bulgur and Squash Kefteh
This mixture can be formed into patties, but it is just as wonderful and a lot easier to spread in a baking dish, served by the spoonful.
Sweet Peppers Conserved in Oil
Roasted peppers always look beautiful in a jar of olive oil. Feel free to add other herbs, like oregano or basil, to the mix.
Fake Baked Beans With Crispy Bacon
Quince Compote
Quince is a fruit that grows abundantly throughout the Mediterranean. Though it’s too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.
Stuffed Peppers With Red Rice, Chard and Feta
This filling of red rice, greens and feta, seasoned with fresh mint, is hearty and works very nicely with red peppers. Once your rice is cooked and greens are blanched it’s easily thrown together.
Pecorino and Pear Salad
Summer Squash Ribbons with Cherry Tomatoes and Mint/Basil Pesto
The texture of these squash ribbons can be as satisfying as pasta if the squash is cooked just until flexible, about two to three minutes. The dish is quite beautiful, and once you’ve shaved the squash – which really doesn’t take that long – it comes together in no time. The best tool to use for tossing and stirring the squash and the cherry tomatoes is tongs. Serve as a light main dish or as a side.
Pan-Fried Risotto Cakes
Tunisian Winter Squash Salad
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France."