Side Dish
4106 recipes found
Cauliflower With Oyster Mushrooms and Sherry
This dish of cauliflower and oyster mushrooms in sherry and cream is pan-simmered, though the cauliflower is blanched beforehand in highly salted water to keep it crisp. The addition of sherry to the cream sauce keeps it from being bland, and the mushrooms are seared for a bit of chew.
Couscous With Thick Tomato Vegetable Sauce
Impromptu Mustard Fruit With Mascarpone
Mortadella Mousse
With blanc de blancs Champagnes, inspiration comes easily. Pop open a tin of caviar, but also consider fat-rich cured meats and cheeses, like an irresistibly delicate, almost buttery mortadella mousse swirled on toast. I puréed diced mortadella, smoothed it with mascarpone and sharpened it with grated Parmesan. Then I recalled a mortadella spread at Osteria Morini, a SoHo restaurant that specializes in the food of Emilia-Romagna, the home of mortadella. Michael White, the chef and an owner, uses ricotta and heavy cream in his spuma di mortadella. Same idea, but I put my money on my mascarpone. I did add his fragrant touch, a pinch of nutmeg. Canapés can be served as is or, with a dusting of extra Parmesan, lightly browned under the broiler.
Roasted Stuffed Red Peppers
Tomato Spread With Ricotta Cheese
Prosciutto and Tomato Salad With Smoked Mozzarella Croutes
Quinoa Salad With Chicken, Almonds and Avocado
Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains. All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley. This salad —tasty warm, at room temperature or cold — is a great way to use up leftover or rotisserie chicken. It’s perfectly satisfying without the chicken, too, if you’re vegetarian.
Oyster-and-Shiitake-Mushroom Soup With Shrimp
Risotto With Peas And Sun-Dried Tomatoes
Peaches and Blueberries With Mascarpone
Cranberry-Bean Stew With Parsley Salad
Rice Nicoise
Orzo With Cabbage
Smoky Eggplant Chutney
Pickled beets
Mughlai Paratha
Mughlai paratha is a popular street food found in Bangladesh that traces back to the Mughal Empire. It’s a crisp, flaky, pan-fried flatbread that’s stuffed with fluffy eggs and fiery chiles, and gently spiced with earthy turmeric. Paratha is extremely customizable, so you can use what you have; this version is vegetarian, but keema, a spiced ground meat mixture, is often added. Vegetables like diced bell pepper or a handful of baby spinach are untraditional and welcome, but be mindful of the water content of the vegetables you choose or the eggs will weep. The end result is satisfyingly savory and addictive in its contrasting textures.
Tomato And Tapenade Salad
Wild Rice With Pine Nuts
Hush Puppies With Crab and Bacon
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked before they are assembled, but that’s the only other bit of prep work. Keep them warm before serving, and make sure to offer plenty of good butter to gild them.
Wild Mushroom Pasta
Rice With Raisins and Pine Nuts
Wheat Berry and Orzo Salad With Orange Vinaigrette
