Side Dish
4106 recipes found
Michael Romano's Rhubarb Chutney
Helen Oless's Prosciutto and Olive Braid
Helen Oless developed this bread while working as a baker at Bloomingdale's in the early 1980s. Ms. Oless put into practice years of experimentation with flours, yeasts and baking techniques to create delicious country-style brick-oven breads, then the pride of the store's bakeshop. They included rye, whole wheat, white, currant-whole wheat, walnut-whole wheat as well as more exotic combinations such as an aromatic cheddar cheese-caraway and this prosciutto-olive braid.
Risotto With Spinach And Pine Nuts (Ristorante La Brisa)
Eggplant Wraps
Cold Pasta With Spicy Roasted Tomato Vinaigrette
Classic Tuna Salad
Seafood Salad With Three Seaweeds And Chinese Black Beans
Baked apples, stuffed with beets, pine nuts and raisins
This side dish combines several of the usual game accompaniments in a single, attractive presentation. Mr. Lenotre likes to use the Reines des reinettes, but both Granny Smith and Golden Delicious apples may be substituted. He serves it as a side dish to the civet de lievre but it also goes well with pork, duck or turkey.
Butternut Mac-n-Cheese
When Kim Quay needed a name for her catering and prepared food business, in Morrisville, Pa., her mother suggested Comfort Food. Ms. Quay, whose menu is based on whatever foods the local farmers happen to be providing, thought the name was apt. She likes to take traditional foods and recreate them based on the season and the produce that is available. Adding pureed butternut squash to this dish cuts the cheese in half but adds more flavor. Ms. Quay said it’s one of her most popular fall dishes. “We sell so much of that, and you don’t have to feel as bad eating it,’’ she said. “You might not want to eat it every single day, but you’re still lowering the guilt factor.’’
Atjar Bloemkool (Pickled Cauliflower Indonesian Style)
Chestnut and Apple Casserole With Swiss Chard and Cranberry Granola
This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. He uses dry organic cranberries and peeled frozen chestnuts, which he says give him the most consistent results because they usually arrive unbroken and well peeled. “It’s really a comfort food side dish,’’ he says.
Celery and Walnut (or Hazelnut) Tzatziki
Tzatziki, the creamy Greek salad made with cucumber, yogurt and lots of garlic is already one of my favorite dishes, and I think I may like this adaptation made with celery even more. The celery never loses its crunch or distinctive flavor. Walnuts and walnut oil add another dimension, which is nutty and crunchy. You could also try something new and use hazelnuts and hazelnut oil. Serve this as part of a mezze spread, as an appetizer or as a salad.
Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs
In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.
Brown Rice With Hijiki Seaweed
Peas, Prosciutto And Potatoes
Skillet Macaroni and Broccoli and Mushrooms and Cheese
This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole. It is hearty comfort food that easily functions as a main dish for vegetarians.
Roasted Asparagus and Scallion Salad
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it’s best to roast the asparagus and scallions within an hour of serving. Don’t use pecorino Romano here, it’s too sharp. If you can’t find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.
Grilled Eggplant, Peppers and Onions
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don’t fret if you can’t grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.
Wild Rice and Barley Pilaf
Farro and Arborio Risotto With Leeks, Herbs and Lemon
The leeks, herbs and lemon juice added at the end of cooking contribute a lightness to this chewy risotto. You can use one herb or a combination. If you’ve bought a big bunch of flat-leaf parsley and needed only a bit of it, here’s a good way to use up the rest.
Basmati Rice Pilaf With Cauliflower, Carrots and Peas
Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.
Curried Rice With Apples and Peas
Artichokes With Orzo Macaroni
