Side Dish
4106 recipes found
Mohntorte (Poppy Seed Cake)
Watermelon Pickles
Apple Cider Doughnuts
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah. We like to throw a batch together anytime we crave the taste of autumn.
Spiced Basmati Rice and Sweet Corn Pilaf
Strawberry-Rhubarb Tart
Navy Beans With Poppy Seed Tarka
Bok-Choy-and-Radish Coleslaw
Coleslaw With Yogurt Dressing
Seeded Scones
Stir-Fried Cabbage With Cumin Seeds
Cabbage is rarely a side dish on its own, but it is in this recipe. It takes on some Indian flavor with caraway seeds and the garam masala, and it maintains its crunch with the quick heat of the stir fry. It is excellent with lamb.
Summer Slaw
Pumpkin (or Sweet Potato) In Brown Sugar Syrup
Salsa Ranchera
Leek and Tomato Gratin
Autumn Slaw
Rice Pilaf With Golden Raisins
Cole Slaw
Asian Cabbage Slaw
Black Cherry-Pistachio Salad With Charred Scallion Vinaigrette
The experience of biting into a juicy black cherry embodies summer. For cherry recipes, dessert may come to mind first, but how about something savory? Bursting bites of cherry star in this five-ingredient salad, with scallions, pistachios, oil and vinegar. The recipe puts scallions to work in two ways: Their raw greens bring bright, grassy notes, while the charred bottoms bring sweetness and bitterness when pulverized into paste. Raw, coarse chopped pistachio lends an interesting chew that develops into a complex fat for the salad. This salad is elegant and simple — and deserves to be among your new summer classics. Use your best extra-virgin olive oil, and try adding fresh, organic rose petals to the dish for a delicate strawberry-rose flavor, and a Baroque, sensual layering of flavors.
Cabbage-Radish Slaw With Cilantro-Lime Vinaigrette
Henry Meer's Basmati Rice With Golden Raisins
Warm Fennel Slaw With Bacon
Quince With Cipollini Onions and Bacon
English settlers most likely brought quince seeds to Connecticut, where orchards now fill with them every fall. This year, the chef Eric Gorman’s White Silo Farm and Winery in Sherman, which specializes in fruit wines, held its first weekend quince festival, with a number of quince dishes to taste. He plans to serve this one, combining quinces with bacon and onions, for Thanksgiving at the farm. A pinch of nutmeg (we are speaking of the so-called Nutmeg State, after all) adds spice.
Broccoli Stem and Red Pepper Slaw
I never throw out broccoli stems. If I don’t use them for pickles or stir-fries, I’ll shred them and use them in a delicious slaw like this one.