Side Dish
4106 recipes found
Market Table's Quinoa Hush Puppies with Chile Aioli
These hush puppies, served at Market Table in Manhattan, have a nubby texture and craggy surface, a perfect delivery method for a spicy, creamy aioli. You can make the quinoa mixture one day ahead, and you can even fry these a few hours in advance. Just crisp them under the broiler for a few minutes.
Barmbrack (Irish Sweet Bread)
This traditional Irish sweet bread is known as barmbrack, or bairin breac in Gaelic, or speckled loaf, since it is run through with raisins. This is a perfect bread for breakfast or tea, spread with good butter, toasted or not. The recipe has been adapted slightly from one by the well-known Irish cookbook author Rachel Allen; her original calls for chopped candied peel instead of citrus zest, and fast-rising yeast instead of dry active yeast.
One-Pot Turmeric Coconut Rice With Greens
No matter how you modify this one-pot rice, it can’t help but simultaneously comfort and enliven: The rice is cooked with turmeric, black pepper and rich coconut milk, which is all brightened by a mix of coconut, sesame seeds and lime. The greens, which conveniently cook on top of the rice, can be swapped out for anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel. While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.
Baked Rice With White Beans, Leeks and Lemon
Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it’s vegan, too.
Speedy No-Knead Bread
The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone’s guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.
Tomato Rice With Crispy Cheddar
I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian — it’s a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest white Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.
Grilled Lebanese Flatbread
This recipe is a flatbread that’s somewhere between a Middle Eastern-style pita and an Indian naan. Like most leavened breads, this one consists primarily of flour, water and yeast. And, like any leavened bread, it requires some rising, though no more than an hour.
Green Bean Salad With Lime Vinaigrette and Red Quinoa
This is a green bean salad with quinoa as opposed to a quinoa salad with green beans. Red quinoa is secondary to the green beans here. The two ingredients provide a colorful contrast. The salad is alive with texture, the crisp-tender green beans with the crunchy almonds and the chewy, comforting quinoa. The flavors here are Mexican: lime juice, chile, cilantro, white or red onion. It’s simple to put together but the sum is complex.
Wild Rice and Quinoa Stuffing
Call this savory mix of wild rice, quinoa, mushrooms, walnuts and greens a stuffing or a pilaf. It’s not meant to go inside a turkey but it's imbued with the definitive flavors of Thanksgiving. Kale or chard add some color; if you’re trying to find a place for greens at the table but don’t want to deal with massive amounts to stem and cook for a crowd, this is a great place for them. The result is substantial, and will satisfy everybody at the table – vegetarians and vegans, and those who avoid gluten. If you're feeding omnivores and wish to add even more flavor, crumble browned Italian sausage into the pan alongside the grains and greens.
Agege Bread
Agege bread is a soft but dense sweet white bread made from a rich, low-yeast dough. This dough will take its time to rise, but it can be prepared up to 1 day in advance and slow-proofed in the refrigerator, which will develop the dough’s flavor. This recipe fits a standard Pullman loaf pan, so it makes a lot. Serve the bread in nice thick slices alongside some obe ata and scrambled eggs, or butter and toast it to enjoy dunked into milk tea.
Fried Small Peppers Filled With Feta and Quinoa
The starting off point for this recipe is a classic Balkan cheese-stuffed pepper dish that I enjoyed frequently over the course of a long ago summer spent in Croatia. The peppers that are traditionally used for this are small, thin-skinned green peppers that taper to a single tip. These aren’t easy to find locally, but I have recently found “baby bell peppers” that are the perfect size for this. I also make these stuffed peppers with Anaheims, which are spicy. The authentic filling is made with feta, herbs and egg only, but I decided to introduce some quinoa or bulgur to stretch the filling and make the peppers more substantial.
Whole-Wheat Date Bread
Arroz con Tocino (Rice With Salt Pork)
In Puerto Rico, rice is typically served at Thanksgiving. Arroz con gandules is standard, and this twist on classic white rice is also a favorite. Salt pork or bacon is sautéed until crisp, replacing the oil and salt that’s usually added to white rice and giving this staple a decidedly porky essence. While Puerto Ricans often use a lightweight aluminum pot or caldero for rice dishes, a large, light, nonstick saucepan with a lid is a good replacement. Salt pork can vary in saltiness and funk, so rinse well and pat dry with a clean towel before dicing, and adjust the salt to taste. Do not wash the rice before cooking as it will make the rice retain moisture and become mushy. This quick, easy side dish pairs well with saucy beans, greens and stewed meats any day of the week.
Chocolate-Cherry Sourdough Bread
This recipe for sourdough bread comes from Francisco Migoya and Nathan Myhrvold, who wrote "Modernist Bread" (The Cooking Lab, 2017). It requires an active sourdough starter and plenty of time (about 20 hours) to allow the dough to develop and proof, though very little of that time is hands-on. Rich with tart dried cherries and dark chocolate chips, and gently bitter from the coffee and cocoa powder, the complex, tangy bread is somewhere between sweet and savory, ideal as is or spread with a little salted butter. Since the dough is dark to begin with, use a thermometer to test if it's done, and make sure you allow it to cool completely before slicing it open.
Anadama Bread
A New England staple loaf composed of cornmeal mush, flour and a good dose of molasses, anadama bread bakes up moist and a little chewy, with a soft golden-brown crumb that begs for a copious slathering of butter. If you’re wondering about the name, the story refers to a fisherman cursing his wife’s terrible cooking. But she sure did right by this hearty loaf.
Tartine’s Country Bread
The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so. Based on traditional principles, Mr. Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself. It is a bit of project — from start to finish, it takes about two weeks — but well worth the effort. (If you already have active starter ready to go, then the process shortens to two days.) So know that you have to be patient, and that the nature of bread baking at home is unpredictable. The level of activity of your starter, the humidity in your kitchen, the temperature during the rises, the time you allow for each step — all of these elements affect the bread and any change can impact your final loaf. But that final loaf is a wonder, the holy grail for the serious home baker.
Walnut Bread
The affinity of walnuts and whole wheat plays out well in this fairly simple loaf. I ramped up the walnut component by mixing in toasted pieces, including ground nuts along with the flour and even adding some walnut oil to the dough. Making this bread is straightforward enough for the home cook to master, and using a mere pinch of yeast will give the dough a nice rise. This dough would also welcome raisins, olives or pieces of figs along with the walnuts. I have found that the best way to introduce ingredients like these is to knead them in after the first rise.
Maple White Bread
Slices of this white bread form the basis for tartine au sucre, an exquisitely simple rustic Québécois dessert.
Crisp Quinoa Cakes With Cilantro, Scallions and Sriracha
Spicy Couscous Salad With Tomatoes, Green Beans and Peppers
Pearl couscous, also called Israeli couscous, is a round pellet-shaped pasta, larger than regular couscous. You may substitute Lebanese mograbiah or maftoul, or the large Moroccan couscous called mhammsa. All are available in Middle Eastern food shops. Fregola from Sardinia is also an option.
Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce
These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce. You’ll get plenty of Vitamin C and lycopene from both the peppers and the sauce in this dish.
My Favorite Challah
The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking.
Pane Integrale (Whole-Wheat Bread)
Cheddar Beer Bread Rolls
These cheesy rolls pack a lot of flavor considering their short ingredient list. Thanks to the beer, they’re also especially light and fluffy, taking any meal to the next level. But they're also perfect all on their own, slathered with butter.