Side Dish
4106 recipes found
Creamy Stovetop Corn With Poblano Chiles
Fresh Linguine
Savory Spiced Carrot Cake
This carrot cake is not a dessert, though at first glance it looks like one. Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth. Serve it as a first course, or pair it with a salad for a light meal.
Fried Eggplant With Chickpeas and Mint Chutney
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.
Paratha
Salsa Roja
Fettuccine With Pumpkin And Mushrooms
Okra With Tomatoes And Oregano
Fettucine With Salsa Cruda
Smashed Roasted Carrots
This wintry salad, inspired by Asian smashed cucumbers, stars sweet roasted carrots. After being roasted until just tender, the carrots are lightly flattened to create texture on their surface, then broiled to char their edges. The gingery, garlicky dressing is a bracing contrast to the sweetness of the carrots. You can use either black vinegar or rice wine vinegar here. Although their flavors are completely different — the black vinegar is caramelized and rich, the rice vinegar lighter and fresher — they each harmonize with the other ingredients in the dressing. Serve this salad warm or at room temperature: It holds up well if you want to make it a few hours in advance. This salad will also work with parsnips.
Charred Okra Salad With Garlicky Yogurt
Broiling okra until golden crisps it nicely throughout and chars it at the edges. In this recipe, it’s then spiced with cumin and turned into a salad filled with herbs, lettuces, tomatoes and other vegetables. Dressed with yogurt and topped with spicy cayenne onions, it makes a flavorful and unusual side dish or a light, vegetable-filled meal.
Spicy Pumpkin Roti Filling
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Pickled Carrot Slices
A garlicky spiced brine lends depth to these pickled carrot slices, and a final sprinkling of fresh dill adds spark.
Red Lentils and Chili Sauce With Quinoa
Slow-Grilled Chicken With Lemon
The secret to grilling chicken is a combination of low heat, indirect grilling (in which the food is set off from, not over, the coals), and a final blast of hot, direct heat.
Peach Focaccia With Thyme
This lightly sweet, slightly savory focaccia is delicious any time of day: Sprinkle the top with sugar after brushing it with melted butter and serve it alongside eggs for a special brunch. Or skip the extra sugar and add it to your next cheeseboard (it’s terrific with a sliver of salty cured meat and a wedge of hard pecorino). For cocktail hour, top it with honey and goat cheese for a lovely appetizer. But it’s really best at its simplest — devoured with your hands, straight out of the oven.
Masoor Dal
Pickled Asparagus
Preserving food cannot be considered new and trendy, no matter how vigorously it’s rubbed with organic rosemary sprigs. But the recent revival of attention to it fits neatly into the modern renaissance of handcrafted food, heirloom agriculture, and using food in its season. Like baking bread or making a slow-cooked tomato sauce, preserving offers primal satisfactions and practical results.
Carrot Ring
A cross between a carrot cake and a carrot pudding, this velvety, warm, gently sweet side dish is a classic Jewish holiday offering. This version is adapted from Dana Green of Benicia, Calif., who got it from her grandmother. "Everyone who encounters it is wary of the name, carrot ring, but they end up loving it, they have seconds," Ms. Green said. You can make this ahead by allowing the ring to cool in the pan, then wrapping the whole thing in plastic wrap, pan and all, and freezing it for up to one month. Let thaw in the refrigerator overnight. Unwrap and reheat in a 300-degree oven for about 30 minutes or so before serving.
Fufu (Swallows)
Making swallows can be a labor of love. Throughout West Africa, swallows, which are a satisfying accompaniment to vegetable soups and stewed meats, are traditionally prepared by pounding cooked starchy roots or tubers in a large mortar with a heavy pestle. As the vegetables break down, hot water is added and the mixture becomes stretchy and soft, with a texture like yeast dough. All swallows are not fufu, but fufu is the term commonly used in the diaspora to describe the method in this recipe: continuous cooking, stirring and kneading turns finely milled starch into a smooth, elastic mass. The result, like that of the classic method, is notably neutral in taste and always served warm.
Serious Turkey Stock
You won’t regret having this turkey stock at hand, for dressings, stuffings, soups and more during the holiday season. A stint in a 400-degree oven draws out flavor from the turkey parts, and a long simmer concentrates them. Plan ahead: Make it when you have time, as the temperature starts to drop, and keep it in the freezer.
Asparagus With Goat Cheese Dressing
Greek Skillet Pies With Feta and Greens
The Greek cookbook author Aglaia Kremezi has no problem making phyllo dough at home whenever she makes anything pie-like. With a little practice, anyone can do it. For these simple skillet pies, she recommends grilling them in an iron stovetop ridged pan or on a grate over coals. Filled with feta and herbs, these flat thin-crust pies give a new meaning to grilled pizza.