Side Dish

4106 recipes found

Leafy Winter Salad
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Dec 13, 2024

Leafy Winter Salad

Bitter winter chicories are balanced with some endive and cress, and sweetened with a honey-spiked dressing. It makes a refreshing side to any rich wintry dish. As vinegar and honey can vary wildly in flavor, dip a leaf into your dressing jar to check it for seasoning and balance, adjusting as needed before tossing it through the salad.

15m6 to 8 servings
Celery and Pecan Gratin
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Dec 12, 2024

Celery and Pecan Gratin

A crisp and salty bread-crumb topping laced with sweet chopped pecans perfectly complements this creamy, silky celery bake. Peeling the tough outer celery stalks removes any stringy fibers, which can detract from the custardy texture of the final dish. Like many casseroles, a solid resting period pays off in the end, allowing the vegetables and sauce to cohere and firm up. The dish is perfect for making as part of a larger holiday meal, when oven space can be at a premium and flexible timing keeps things stress-free.

1h 35m6 to 8 servings as a side
Gluten-Free Sweet Potato Latkes Recipe
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Dec 7, 2024

Gluten-Free Sweet Potato Latkes Recipe

Sweet potatoes, Granny Smith apple, and onion come together in these crispy latkes.

40m4
Sun Bread
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Dec 6, 2024

Sun Bread

This happy little loaf was adapted from “Sun Bread” by Elisa Kleven (Puffin Books, 2001), a beautifully illustrated children’s book about a lonely canine baker who finds herself in the midst of a cold, long winter. Missing the warmth and light of the sun, she bakes a yeast-risen one in her oven, which (surprise!) awakens the real sun, hastening the arrival of spring. You could bake it to celebrate the Winter Solstice and the start of longer days, or just to brighten an otherwise dreary day. It’s a delightfully simple recipe that yields a squishy, buttery loaf best served straight from the oven slathered in more — you guessed it — butter. But it’s also great sliced and toasted with jam. Ms. Kleven’s original recipe calls for shaping a face out of bits of dough, which you can certainly do in Step 4 before the second rise if you’re making this with children, or if you’re a child at heart.

3h1 loaf
Nasi Lemak
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Dec 5, 2024

Nasi Lemak

Nasi lemak is the name of a Southeast Asian coconut rice that’s fragrant with lemongrass, pandan leaves, ginger, galangal and spices, though sometimes you’ll see it referring to a meal that includes ikan bilis (crispy fried dried anchovies with peanuts), hard-boiled eggs, sliced cucumbers and sambal oelek. The latter presentation of nasi lemak, which is the recipe that follows, is common in Malaysia and Singapore, according to Zulfikar Fahd, the chef and owner of Java Bali Kitchen, an Indonesian pop-up restaurant in Toronto. A more Indonesian iteration might pair nasi lemak with chicken, sweet tempeh or an omelet. All of which is to say that this gorgeous, easy coconut rice will perfume your home and be a wonderful anchor to your meal.

30m4 servings
Mie Goreng
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Dec 5, 2024

Mie Goreng

The key to achieving the signature sweet-smoky-salty flavor of Indonesian stir-fried noodles is to let the noodles cook, undisturbed, over high heat until you see small wisps of smoke. Javanese sweet soy sauce, also known as kecap manis, can be very sweet, so giving it a good cook will bring just enough of a bitter edge to its sweetness. If you’re making this dish for a crowd, don’t prepare more than two servings at a time, otherwise the noodles will crowd the pan and not brown properly, and you won’t get that smoky wok hei flavor. But don’t let all of this scare you from making mie goreng. This recipe, from Zulfikar Fahd, the chef and owner of Java Bali Kitchen, an Indonesian pop-up restaurant in Toronto, is satisfying and versatile, a quick and filling meal that uses up the odds and ends in your fridge.

30m2 servings
Kilt Lettuce
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Dec 5, 2024

Kilt Lettuce

“Kilt, as in ‘killed,’ is how mountain folk describe once-lively lettuce that has been forgotten and left to wilt on the counter (or in the back of the fridge for the modernists),”the chef Ashleigh Shanti explains in her cookbook, “Our South” (Union Square & Co., 2024). This dish speaks to the resourcefulness of Appalachian cooks, who found a way to make delicious meals out of produce that may have been past its prime. With a few staple ingredients, a head of iceberg lettuce becomes a tangy and slightly sweet salad that pairs well with a simple roast chicken or mustard-glazed pork tenderloin, and can also serve as a main course with simply cooked rice or roasted vegetables alongside.

20m4 servings
Espagueti Verde (Creamy Roasted Poblano Pasta) 
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Dec 3, 2024

Espagueti Verde (Creamy Roasted Poblano Pasta) 

At weddings, baptisms and other special occasions across Mexico, pots of spaghetti coated in creamy green sauce sit on most every banquet table. Smoky with charred peppers and tangy with crema, it’s the dish everyone loves. Throughout the country, the herbs in it change — there may be epazote, cilantro or parsley — but there are always roasted poblanos. Traditionally, the chiles are pureed into a sauce to coat the pasta, but you can skip that step to highlight even more of their flavor and texture. Cream, Mexican crema and queso fresco temper any lingering heat and round out the whole dish to a tangy finish.

45m4 to 6 servings
Endive and Arugula Salad
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Nov 29, 2024

Endive and Arugula Salad

This simple salad is meant to accompany a main course, served alongside a hearty stew like this lamb version with rosemary and olives. Toss the salad just before serving, and if you like — and arugula is less to your taste — you can use spinach, small mustard greens, watercress or more arugula, if you like.

15m4 to 6 servings
Kristen Kish’s Squash and Coconut Milk Custard
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Nov 22, 2024

Kristen Kish’s Squash and Coconut Milk Custard

In my take on a Thai dish called sankaya faktong, roasted squash halves are filled with coconut milk that’s cooked into a savory crème brûlée of sorts — delightfully jiggly — then topped with brown butter and walnuts. I like to serve it as a starter or as a side with roasted chicken; the coconut flavor gives the squash that sweet-savory mix. This recipe, adapted from “Kristen Kish Cooking” (Clarkson Potter, 2017), is a great autumn dish that would make a nice veggie option at Thanksgiving.

2h4 servings
Hobakjuk (Korean Squash Porridge)
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Nov 22, 2024

Hobakjuk (Korean Squash Porridge)

Traditionally made with kabocha squash, this soothing porridge showcases the natural velvety texture of winter squash. Make this when squash is in season, as the flavor of the porridge will be best when the gourds are at their peak, both nutty and sweet; use kabocha, butternut or any orange-fleshed squash or pumpkin. Sweet white rice, also known as glutinous rice, becomes sticky and thickens the mixture naturally as it cooks. Typically topped with slivered Korean dates and pine nuts, a more modern, crunchier nut-and-seed topping contrasts this creamy, bisque-like soup. Leftovers freeze very well.

40m4 servings (about 6 1/2 cups)
Baked Korean Sweet Potatoes With Scallion-Miso Butter 
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Nov 22, 2024

Baked Korean Sweet Potatoes With Scallion-Miso Butter 

Korean sweet potatoes are full of surprises: Their gorgeous purple skin reveals not orange but white flesh underneath, which has a floral, honey-like sweetness and a supercreamy texture. (Japanese sweet potatoes can be used interchangeably, and even any supermarket sweet potato variety can be used for this recipe.) Wrap your sweet potatoes tightly in foil and roast until completely soft in the center, about 1 hour. While your oven works, make a quick scallion-and-miso compound butter that complements the sweet potatoes but can also elevate all sorts of roasted veggies like cauliflower, carrots and broccoli. Split open the hot potatoes and dollop with the compound butter and a spoonful of sour cream. Each bite has a wonderful balance of sweet and salty; the addition of sour cream introduces nostalgic sour cream and onion vibes.

1h 20m4 servings
Winter Squash Panang Curry
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Nov 21, 2024

Winter Squash Panang Curry

Panang curry is a staple of Malaysian and Thai cuisine, renowned for its ultra-rich, nutty sauce and well-balanced sweetness from coconut cream and panang curry paste. While it's traditionally made with beef, this plant-based version swaps in winter squash, such as kabocha, transforming the dish into a comforting autumn meal or side dish.

25m6
Potatoes Romanoff
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Nov 21, 2024

Potatoes Romanoff

Light and airy potatoes Romanoff are a nostalgic side dish popularized by chef John Schenk, formerly of Strip House steakhouses, who has credited his mother with preparing the dish using leftover baked russet potatoes. Whole russets are baked a day in advance and completely cooled in the refrigerator overnight for this version. This ensures the potatoes remain fluffy and don’t get mushy and wet. The potatoes are then grated (skins on) and gently tossed with shallots, Cheddar and sour cream. For the signature, almost souffle-like texture, take care to aerate the mixture, gently tossing it rather than mashing. A classic oval baking dish is ideal to mound the mixture and bake it in the oven, set in a hot water bath, but any oven-safe casserole dish will do. (Smaller individual dishes work as well.) Potatoes Romanoff complete a steak dinner and are equally welcome alongside a roast chicken or a holiday turkey.

2h 20m6 to 8 servings
Martha Stewart’s Mashed Potatoes
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Nov 21, 2024

Martha Stewart’s Mashed Potatoes

One of our family’s favorite dishes growing up was the delicious mashed potato recipe Mom would prepare to accompany her roast pork loin, roasted chicken, and, on Thanksgiving, her big roasted turkey. Her secrets? Idaho potatoes, peeled and boiled until fork-tender. Lots of fresh butter. A lot of cream cheese and hot milk added for creaminess. Salt and pepper, of course. It was not possible to find Yukon Golds in the Nutley Co-Op, where we shopped for all our groceries in the ’40s, or in the ShopRite, which came to Nutley, N.J., in the early ’50s. But these days, I love the tenderness of Yukon Golds, and I grow a hardy crop of them in my Bedford garden in New York. I also use both heavy cream and milk, and I use a food mill with the finest sieve to ensure the creamiest, smoothest and silkiest mashed potatoes ever.

1h 45m8 to 12 servings
Gregory Gourdet’s Carrot Salad With Oranges and Cashews
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Nov 21, 2024

Gregory Gourdet’s Carrot Salad With Oranges and Cashews

I love how sweet carrots get in a hot oven, becoming this perfect, creamy foil for tart dressing and crispy, crunchy textures. I don’t even peel them in this recipe, to preserve the extra nutrients — give me all the beta carotene and vitamin A — and OK, because it’s easier that way. While I roast the carrots for this recipe, adapted from my cookbook “Everyone’s Table” (Harper, 2021), I char a couple of chiles on the stovetop burner, which add extra flavor and some heat to the simple dressing of fish sauce, lime, and the garlic and shallots roasted and plucked from the pan of carrots. Juicy oranges cool things down and cashews provide crunch and some lovely fat.

1h4 to 6 servings
Dolly Parton’s Cranberry Mold
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Nov 21, 2024

Dolly Parton’s Cranberry Mold

We have to have cranberries with turkey, dressing and potatoes at Thanksgiving. We love that you can make this cranberry mold recipe, from our book “Good Lookin’ Cookin’” (Ten Speed Press, 2024), in advance, so there’s one less part of the meal to concern yourself with on the big day. Dolly calls this a “friendly side dish” and she’s right: Though it’s sweet, it’s the kind of sweet that fits the meal itself, before you even get to dessert.

6h 30m10 to 12 servings
Waldorf Salad
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Nov 20, 2024

Waldorf Salad

An American culinary icon that's been around for more than a hundred years, the Waldorf salad is easy to prepare but wonderfully satisfying. And while it's hard to beat the classic combination of fresh, crisp apples and celery, juicy grapes, and crunchy walnuts all tossed in a creamy, tangy dressing, our version employs a simple step that sets it apart and makes it even more special.

1h 20m6
Nam Chim Gai (Thai Brussels Sprouts With Sweet Chili Sauce)
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Nov 20, 2024

Nam Chim Gai (Thai Brussels Sprouts With Sweet Chili Sauce)

Crispy and delicious roasted brussels sprouts are satisfying on their own, but finished with sweet chili sauce and pancetta, they’re a sure crowd pleaser.

40m6
Rice and Peas
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Nov 20, 2024

Rice and Peas

This steamed pilaf of rice and red kidney beans (also known as “red peas" in Jamaica) is a beloved companion to many Caribbean classics like oxtail, curry goat and escovitch fish. It is also supremely satisfying on its own with a simple pat of butter. Coconut milk, onion and thyme mingle with the beans as they cook, creating an earthy broth that eventually plumps the rice and gives it its signature hue. Sometimes, the coconut milk is prepared from scratch, but the canned version requires much less effort and adds a similar richness. Some may prefer to pressure cook their beans for speed, but this version calls for an overnight soak (which speeds up the cooking process and helps the beans cook evenly) and some good old-fashioned patience.

5m6 to 8 servings
Spicy Molasses-Stewed Winter Squash 
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Nov 20, 2024

Spicy Molasses-Stewed Winter Squash 

Sweet, starchy slices of roasted kabocha squash are stained in a dark brown gravy in this vegetarian recipe, which can serve as a side but also makes a stunning centerpiece. Onions, bell peppers and soy sauce sing a savory melody, and fruity tamarind balances the dish with welcome acidity. Kabocha squash is a sturdy winter squash that does very well in this preparation, but other winter squash varieties like acorn, butternut or red kuri can be stewed to success. Skip the peeling if you're not fussy, and save the seeds for roasting as you would pumpkin seeds.

50m4 to 6 servings
Instant Pot Applesauce
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Nov 20, 2024

Instant Pot Applesauce

From-scratch applesauce rivals the flavor and texture of store-bought, and with the help of an Instant Pot, it can be made in a jiffy, without monitoring or stirring. Firm, tart-sweet apples are suggested, but feel free to use any variety, or a mix of varieties, for a customized batch. (Firm varieties will produce a chunkier sauce and can be puréed further; soft varieties can also be used, but they’ll break down faster.) After the fruit is peeled, use an apple slicer, if you have one, to streamline the slicing and coring; there’s no need to slice the apples further, as they’ll break down under the pressure of the Instant Pot. For a smoother sauce, mash the apples or whiz them in a food processor after cooking. Ground cinnamon is a classic addition, but an equal amount of pumpkin spice or a pinch of ground cardamom will also enhance the fall fruit.

35mAbout 4 cups
Easy Baked Mac and Cheese
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Nov 19, 2024

Easy Baked Mac and Cheese

You don’t have to boil the pasta ahead to make this easy baked macaroni and cheese. The noodles will absorb enough moisture from the milk to cook through while the pan is in the oven. Enriched with cream cheese (or cottage cheese, ricotta or sour cream, depending on what you have), and topped with plenty of Cheddar and a crunchy, Parmesan-spiked bread-crumb topping, it’s a simple, adaptable and crowd-pleasing recipe that you can probably even make from what’s already in your pantry.

1h 15m6 to 8 servings
Butter-Poached Carrots
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Nov 19, 2024

Butter-Poached Carrots

It doesn’t seem that butter, water and salt should result in carrots that taste this supremely of carrots, but the magic is evident in the incredible distilled carrot flavor, thanks to a little technique. In the 5 minutes it takes for the water to come to a simmer in a closed pot, the water gains the sweet, root-vegetable flavor of the carrots while also emulsifying with the butter into a glossy sauce. These are buttered carrots, but poached in their own glossy orange liqueur, making them the carrotiest carrots you’ll ever taste. This recipe comes from the French chef Raymond Blanc, by way of the food writer Bee Wilson, as featured in her 2023 cookbook “The Secret of Cooking.” Her promise is simple but life-changing: “On lifting the lid, you will see that the butter and water have formed a silky emulsion and, because of the quick cooking time, the carrots retain their orange color and sweet flavor in their buttery bath.” Because this universal side dish is so quick to cook, Ms. Wilson likes to have a pot of it ready up until just the last moment before serving.

10m2 servings