Side Dish
4106 recipes found
Classic Potato Latkes
This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Jean-Georges Vongerichten’s Squash on Toast
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn’t difficult. Do not forget the mint; it’s not the same without it. (The New York Times)
Golden Beet Salad With Cider Vinegar Dressing
This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was born of necessity when Ms. Forte’s C.S.A. basket began overflowing with beets. “In California, beets are pretty easy to grow year-round, so I have them all the time,” she said. “I’ve gotten kind of tired of roasting a big pan of vegetables, so I’ve been trying to find a different way to reinvent them.”
Arugula Salad
Brussels Sprouts With Bacon and Chestnuts
Bacon With Mixed Nuts
Fried Rice With Bacon and Ginger
Stewed Beans
Bacon With White Beans
Bacon With Sage and beans
Arugula, Pear and Orange Salad
Pear Salsa
Frijoles Negros (Cuban Black Beans)
This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.
Cooked Egg With Ibérico Ham
Tomato Tonnato
“Essentially tuna salad put into the blender until it liquefies” is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that “it tastes much better than it sounds.” The method is as simple as can be: The sauce is whipped together in a blender (though a food processor would also work), then spread over some fresh tomatoes. It’s the best kind of summer meal — fresh and seasonal, easy and packed with flavor.
Flaky Buttermilk Biscuits
To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.
Homemade Chicken Broth
Tsak Sha Momos
Momos are shaped like half-moons or like plump round purses. And although they can be made with store-bought wrappers, most Tibetan households have a small wooden dowel reserved for rolling out the thin rounds of dough. Back in Tibet, wheat was even scarcer than meat, so momos were treats for special occasions like Losar, the Tibetan New Year celebration.
Braised Beets
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.
Orange and Olive Salad
Temple oranges are shiny, spongy to the touch and deeply rutted with pores, like a cartoonist’s idea of an orange. The temple orange, which arrives at stores in the winter, is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. This is a recipe, adapted from “Jane Grigson’s Fruit Book” (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.
Braised Carrots With Cumin and Red Pepper
This recipe calls for braising the humble carrot in olive oil and garlic, then seasoning with toasted cumin and red pepper. They taste good hot or at room temperature which makes them ideal for a large dinner party or potluck. Use real carrots and peel your own. Which is not to say that those miniature peeled carrots in bags aren’t real, but, convenience aside, they often lack true carrot flavor.
Caramelized Turnips With Capers, Lemon and Parsley
Cauliflower With Curry Butter
These days, I would like some side dishes that add interest to the otherwise relatively bland (and unrelentingly rich) Thanksgiving table. I want vegetables so flavorful they could nearly double as condiments. So, cut cauliflower into the tiniest florets possible. This takes a little longer, but the results are worth it. You get something delicate, which is not a word usually associated with this vegetable. Cook the florets briefly, then toss them with a little curry-flavored butter, some chives and a squeeze of lime.
Crisp Kale Chips With Chile and Lime
Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale. Buy more kale than you think you need; these go fast.