Side Dish
4106 recipes found
Roasted and Raw Brussels Sprouts Salad
If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you’ll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.
Seared Brussels Sprouts
For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don’t use an expensive olive oil for this dish. It should not have a strong flavor.
Mashed Potatoes With Kale (Colcannon)
Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that’s the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).
Brussels Sprouts
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 is a creative way to do brussels sprouts with garlic and walnuts.
Sous-Vide Brown Sugar Sweet Potatoes With Pecans
Lightly sweetened with brown sugar and zipped up with bourbon, these sweet potatoes are puréed until velvety smooth, then topped with toasted pecans. Once the sweet potatoes are done, you can also keep them warm alongside the sous-vide turkey breast, if you’re making it: 145 degrees, the temperature at which the turkey breast is cooked, is the perfect temperature to hold the sweet potatoes. Cooking the sweet potatoes with a sous-vide machine is convenient when your oven is otherwise occupied, but you can also bake them. Just wrap them, peeled but whole, in foil; place on a baking pan and bake at 375 degrees for an hour or two depending upon how large the potatoes are, until very tender. Then purée as directed in Step 3.
Garlic Mashed Potatoes
These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Cauliflower Gratin With Leeks and White Cheddar
A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn’t require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.
Mashed Carrots and Potatoes
Sweet Potatoes With Yogurt and Cilantro-Chile Sauce
In this luscious vegetable dish, velvety sweet potatoes get a spicy jolt from a chile-spiked cilantro sauce spooned on top. Greek yogurt adds a creamy element and a bit of protein if you’re serving these as a vegetarian main course. As a side dish, they are satisfying yet not the least bit heavy, thanks to the bright flavors of the sauce. You can make the sauce up to 4 hours ahead. Any longer than that and it starts to lose its fresh, tart taste. It’s also very good on roasted carrots.
Madame Laracine's Gratin Dauphinois (Madame Laracine's Potato Gratin)
Vegan Stuffing
The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it’s in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn’t dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone — vegans and otherwise — coming back for seconds.
Sweet Potatoes with Maple and Chipotles
This is a recipe that the chef Bobby Flay created for Thanksgiving in response to a request from The Times back in 2003. The sweetness of the potatoes is amplified by maple syrup, then taken in a completely different direction by the addition of fiery chipotle sauce. Sour cream knits the dish together perfectly.
Roasted Cauliflower With Lemon Brown Butter
Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and brings out its natural sugars. Brown butter and sage take it over the top.
Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish
Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.
Gandules con Bolitas de Plátano (Pigeon Peas With Plantain Dumplings)
Good cooks need good eaters, and preparing food for people I care about brings me tremendous joy. This dish is among those I’ve shared with others, and one that I share here in honor of my dear friend Liyna Anwar, who died a year ago. We were colleagues, and, because she was Muslim and ate strictly halal, I often brought her vegetarian dishes to sample. This was among her favorites: a deeply earthy dish that is sumptuous and nourishing. Green plantains are finely grated, mixed with simple spices, formed into balls with a spoon, and then dunked directly into simmering pigeon peas; the natural starch of the plantains sets up without added flour. Liyna once prepared this dish alongside me, delighting in the experience of forming the buoyant dumplings. The memory of her happiness blends now with my own memories of eating it.
Yorkshire Pudding
This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said. (Life back then was “nasty, brutish, and short,” as Thomas Hobbes once griped, but apparently there were upsides.) Of course, making Yorkshire pudding these days is a more domesticated undertaking. “Now what happens is you kind of recreate that,” said Ms. Bloomfield, who serves it as part of an order-ahead prime-rib feast at the Breslin Bar & Dining Room in the Ace Hotel in Manhattan. “It’s very soulful,” she said. “Give me 10 Yorkshire puddings and a thin sliver of beef, and I’ll be very happy.”
Italian Roast Potatoes
These potatoes are beloved by children and adults alike, and they are very easy to make. Just cube the potatoes (don't bother to peel) and tumble them into a pan. Pour on the olive oil, sprinkle the oregano, peel the garlic cloves (you don't even have to do that if you're pushed for time), mix everything together and stick the dish in the oven. Serve alongside some lamb chops and a simple salad, or just the salad.
Smoky Cheese Grits with Summer Succotash
This recipe, adapted from “Sara Moulton’s Everyday Family Dinners,” came to The Times in 2010 as part of a Pete Wells column on redefining the mise en place. Ms. Moulton uses downtime in the cooking process to an advantage: She instructs you to chop the onion and shuck the corn as the edamame cooks. The recipe comes together in about 40 minutes, making it a good one for a busy weeknight -- succotash without suffering.
Baked Ricotta With Spring Vegetables
Here’s a multipurpose dish that is perfect for spring, but can also highlight other seasons. It comes from Dan Kluger at Loring Place in Greenwich Village. He made it in winter, studded with squash and mushrooms. For spring, he scattered pickled ramps, favas and spring onions on top. But he said that other seasonal vegetables like artichokes, peas, morel mushrooms and asparagus could be used. As summer rolls in, there will be a different cast of characters to consider, like zucchini, cherry tomatoes and peppers. The dish works as a first course for four or a lunch dish for two, and could even replace salad and cheeses at a more elaborate dinner.
Potato Noodles
Here’s a grandmother’s recipe related to gnocchi but from a grandmother who was not Italian. In this recipe from my mother, Annette Gertner, a potato-based dough is formed into small noodle shapes, which are tossed with bread crumbs and onions, Austrian-style. Another way to serve the noodles is to gently fold them with warm sour cream and chives.
Hot Dog Buns
Il Mulino's Tartuffo
At a few spots in New York, the tartuffo rises to exceptional heights. At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert tray. Here, by combining tartuffo with a superbly foamy zabaglione, which is then strewn with crushed amaretti and fresh berries, dessert would seem reason enough to go to the restaurant.
Tomato Relish
10 minutes
