Side Dish
4106 recipes found
Tandoori Mushrooms
Stuffed Rond de Nice Squash Poached in Olive Oil
Herbed Potatoes
Basic Mashed Potatoes
Mashed potatoes are an American staple. But perhaps you haven’t tried to make them yourself. Homemade mashed potatoes can be dressed up with chives and roasted garlic, with celery root, with cheese. But this recipe presents them in their simplest form. Start here.
Cherry Tabbouleh
Like authentic tabbouleh, this is primarily an herb salad with a little bit of bulgur and the wonderful juicy surprise of cherries in each bite.
Cranberry Sauce With Pinot Noir
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries. “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms. Louis. “Instead, Oregon pinot noir keeps the cranberry sauce bright and clean.” The recipe here doesn’t hold back; it is shot through with allspice, cloves, peppercorns, rosemary, cinnamon, vanilla and honey, in a mix that calls to mind the rusticity and abundance of the Pacific Northwest.
Mushrooms with Herbs and Stout
Savory Baked Apples
Pomegranate Salad
This colorful salad of red pomegranate seeds, Romaine lettuce and roasted sesame seeds, dressed with a fresh pomegranate juice and honey dressing, sets a festive tone for any holiday table. Sadhna Sheli, a reader from Los Angeles, sent us this recipe which is popular with both adults and kids. “Kids will like it because it has that sweet element to it,” said Ms. Sheli.
Louisiana Brown Jasmine Rice and Shrimp Risotto
Donald Link, the chef and owner of the award-winning restaurants Herbsaint and Cochon in New Orleans, and his chef de cuisine, Ryan Prewitt, like to use Cajun Grain brown jasmine in a luxe shrimp risotto. “It’s really nutty and comes out a lot creamier,” Mr. Link said.
English Pea and Onion Salad
Jonathon Sawyer is no snob. Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest. “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email. Mr. Sawyer recommends frozen peas (“I think frozen peas are magical,” he said) and organic eggs, but over the years he has seen the dish made with Miracle Whip, cubes of cheese from the deli, powdered Ranch dressing, French’s fried onions. “The real goal of having a salad like this on the holiday table is it’s a tart, sweet and delicious break from the overindulgence of roasted birds, velvety gravy and buttery potatoes,” he said. And hey, that break from the overindulgence happens to have bacon in it.
Kimchijeon (Kimchi Pancake)
At Pyeong Chang Tofu House in Oakland, Calif., Young S. Kim’s golden kimchijeon are a revelation. Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp. At the Tofu House, where Mrs. Kim turns 1,400 pounds of Napa cabbage into kimchi each month, her homemade kimchi is the secret to her kimchijeon’s unsurpassed flavor. Use the most flavorful traditionally prepared kimchi you can find — it’ll make all the difference in this simple recipe. This version, adapted from Mrs. Kim’s original recipe, comes together quickly: Just combine kimchi and its juice with a few dry ingredients into a simple batter, then fry it in a cast-iron skillet into a mouth-watering pancake. Serve it to a crowd as an appetizer, or eat it on its own as a filling meal.
Fennel and Parmigiano
Gorgonzola Cream Sauce With Angel-Hair Pasta
Tomato Salad on Cumin-Spiced Yogurt
This simple tomato salad is ready in minutes, and works best with a mix of ripe tomatoes from the market that are delicious enough to eat raw. Layered on cumin-spiced yogurt, and slathered in a bright herb dressing, it’s hearty enough to have as a late summer meal with a piece of grilled bread. The recipe comes from chef Preeti Mistry, who ran a restaurant in Oakland called Juhu Beach Club, inspired by her unique experience as an Indian-American born in London to Asian parents from East Africa, raised in the American Midwest, who was cheffing in northern California.
Marilyn Monroe’s Stuffing
In the 1950s, a Hollywood star was not expected to squander her talents (or risk her manicure) chopping onions. But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair. It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954. It is also a fussy, complicated affair -- but do not let that stop you. The result (almost 20 cups' worth!) is handsome, balanced and delicious.
Fried Matzo
Sabzi Polo (Persian Herbed Rice)
The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig — a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot. Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece. The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron. You need to find thin flatbread to make this; the kind used for wraps is a good bet. It will take some time to clean all the herbs, but don't worry about taking off each leaf. Using tender stems and sprigs is perfectly fine.
Savoy Cabbage With Cider, Bacon And Carrots
Chopped Cucumber and Tomato Salad
Here’s an easy summer salad that’s always a winner. There are many similar chopped salads served throughout the Eastern Mediterranean, but this version with halved sweet cherry tomatoes is especially attractive. Your own take can be a variation on this one: Feel free to use large tomatoes, chop the vegetables as small or large as you like (roughly chopped has its charms), add other herbs like basil, mint or dill, or swap the feta for mozzarella.
Smoky Lo Mein With Shiitake and Vegetables
The best kind of restaurant-style stir-fried lo mein is subtle in flavor, with plenty of wok hei, the smoky flavor that results from the powerful flame of a restaurant wok burner licking up and over the back of the wok, singeing the oil and noodles. To create a similar taste at home, you can use a hand-held blowtorch, which you can pass over the noodles after stir-frying them. Either a butane canister with a high-output torch head or a propane canister with a trigger-start head are best. If you do not have a wok, a heavy cast-iron or stainless steel skillet can be used instead.
Crab Toast
Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components — crab and brown butter toast — act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.
Tomates Farcies (Stuffed Tomatoes)
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Roasted Cauliflower With Ras el Hanout
The Argentine chef Tomás Kalika serves this delicious whole roasted cauliflower family-style at Mishiguene, his Buenos Aires restaurant Mr. Kalika adapted the idea from the chef Eyal Shani, whom he worked for in Israel, and who helped propel the whole roasted cauliflower to international fame. Poaching the cauliflower in advance ensures that it is tender and moist all the way through. You could easily substitute water for milk, particularly if the idea of discarding the milk bothers you. But Mr. Kalika says milk helps flavor the vegetable and encourage browning. (And the cauliflower-infused milk can be reused to make a béchamel sauce, for instance.)