Side Dish

4106 recipes found

Aztec Hot Chocolate Pudding
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Aztec Hot Chocolate Pudding

It looks alarming when you make it -- it's hard to believe that sprinkling sugar and cocoa on top of a cake batter and then pouring hot water over it will end up edible, but it does, it truly does. This is a luscious, homey dessert, one of those self-saucing puddings that turn themselves as they bake into a layer of gooey sauce topped with tender cake.

45m4 servings
Warm Potato Salad
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Warm Potato Salad

35m2 servings
Crispy Potato Cake
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Crispy Potato Cake

35m6 servings
A Potato Dish for Julia
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A Potato Dish for Julia

This recipe is adapted from “The Pleasures of Cooking for One” by Judith Jones, Julia Child’s longtime editor at Knopf, who gave it to The Sunday Times Magazine in 2009. It is easily prepared and a savory accompaniment to a steak or roast, crisp and buttery, with just a hint of garlic.

45mServes 1 or 2
Corn Flan
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Corn Flan

1h4 servings
Mushroom Casserole With Ancho Chile and Epazote
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Mushroom Casserole With Ancho Chile and Epazote

1h 40mFour to six servings
Bisque
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Bisque

10m
Salade Juive (Moroccan Confit of Tomatoes and Peppers With Coriander)
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Salade Juive (Moroccan Confit of Tomatoes and Peppers With Coriander)

1h8 servings or about 4 cups
Oven-Dried Grapes
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Oven-Dried Grapes

2h 45mOne cup
Mac-and-Cheese
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Mac-and-Cheese

30mAbout 70 rounds
Spinach Spaetzle With Bacon and Sage
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Spinach Spaetzle With Bacon and Sage

Spaetzle, the delicious little German dumplings (sometimes called batter noodles), are easy to make, though it takes a bit of practice. I prefer to form them with a soup spoon, flicking tiny half-moons of batter one-by-one into the pot, or to put the batter on a board and cut off thin strips of batter with a wet knife. Many cooks use a special spaetzle-making tool that forces squiggles of the batter into a pot of boiling water. Others push the batter through the holes of a colander, but for this you need to make a slightly wetter batter. These are green spaetzle, made with spinach purée, sizzled with bacon and sage leaves. (Instead of spinach, you could add chopped herbs, but plain spaetzle are divine, too.) Spaetzle take only moments to cook and can be prepared in advance, then sautéed in butter to serve.

1h6 servings
Dried Mushroom Puree
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Dried Mushroom Puree

20m1 cup puree
Grilled Sweet Potato Slices
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Grilled Sweet Potato Slices

20m2 servings
Braised Cabbage With Apple and Caraway Seeds
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Braised Cabbage With Apple and Caraway Seeds

20m4 servings
Kohlrabi Home Fries
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Kohlrabi Home Fries

Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry.

30m4 to 6 servings
Gremolata Potatoes
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Gremolata Potatoes

1h4 servings
Warm Pickled Peppers
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Warm Pickled Peppers

15m
Curried Corn And Sweet Peppers
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Curried Corn And Sweet Peppers

30mSix servings
Grilled Ratatouille
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Grilled Ratatouille

45mSix servings
Quick-Pickled Vegetables
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Quick-Pickled Vegetables

Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar. Use a mixture of what's in season, and choose small, slender vegetables when you can. Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins. 

30m
Corn Risotto With Okra And Shiitake Mushrooms
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Corn Risotto With Okra And Shiitake Mushrooms

1hFive servings
Birnen, Bohnen und Speck
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Birnen, Bohnen und Speck

30m4 servings
Chili-Flavored Rice
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Chili-Flavored Rice

20m4 servings
Baked-Potato-Style Red Beets
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Baked-Potato-Style Red Beets

It’s fun to treat beets like baked potatoes sometimes, roasting them skin-on, and serving them with “all the fixings.” For simplicity’s sake, arrange little bowls of the usual suspects — crème fraîche or sour cream, chives, dill, butter and salt and pepper — and let the diners do the work. For special occasions, you can upgrade the presentation with a dab of caviar or trout roe.

1h 15m4 to 6 servings