Side
513 recipes found
Charred Peppers & Lemon Anchovy Vinaigrette
This is one of those effortless recipes requiring just a few fresh, high quality ingredients and very little labor. This side is great year round served with grilled meat, seared fish or just thrown into a fresh salad, it's hard to go wrong with fresh produce, lemon and a little anchovy. And of course, if is too still too frigid to get out to the grill, throw your peppers in a hot pan or under the broiler to get a crisp char.
Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad
Three of our winter standbys -- an orange, an onion, and a roasted fennel bulb -- walk into an oven together and morph into a warm winter salad recipe.
Puntarelle -- Roman Wild Chicory with Anchovy Dressing
I got this recipe from a (Italian-American) farmer at the Union Square Greenmarket who specializes in cruciferous vegetables. He advised the Puntarelle - indeed all the heavy greens -- are tastier when picked after the frost. And he suggested this dressing is as bold as the greens. Anchovy lover that I am, I've been dressing all sorts of vegetables with it, and even saucing fish fillets.
Roasted Vegetables: Butternut Squash, Celery Root, and Radish
My local market is bringing on the most lovely watermelon radishes and celery root (celeriac). Roasting butternut squash with the radishes and celery root creates wonderful, caramelized flavors of sweetness, freshness, and a tangy bitterness. The preparation couldn't be easier, and the three disparate tastes create a combination of flavors that are refreshing and surprisingly good. When you cube the vegetables, try to keep their size uniform.
Chinese Egg and Tomato Soup
This is a tomato-based soup swirled with wispy scrambled egg, warming ginger and the satisfying umami of soy sauce. This recipe is a must try!
4-ingredient Miso Avocado Bowl
This can be gussied up with fresh garlic, a drip of bright citrus or some fruity olive oil, but after making A House in the Hill's kale noodle bowl for the umpteenth time, I've discovered that for me, making this an everyday meal means just four simple ingredients and the same explosive flavor. Sometimes I add shaved carrot, steamed edamame, broccoli or sesame seeds, but this is the base I always return to--served hot or cold. (Note: Authentic buckwheat noodles are gluten-free, but most brands in the U.S. contain wheat flour.)
Soy mayonnaise
This is a vegan, egg-free, Soy Milk Mayo recipe. I recommend warming up the soy milk a little before start making it, it will help it emulsify into mayonnaise.
Roasted String Beans
I just love making boring old string beans actually feel like a treat! These will ensure everyone get's their nutrients with out complaints!
Kale with Carmelized Onions and Raisins
A simple family favorite that takes kale to a place of comfort.
Perfect Roasted Kale
This is my favorite way to eat kale, and thankfully, it's effortless. Just toss the kale with olive oil, salt, pepper, and roast. In a handful of minutes, it's done. Half just dissolves on your tongue, and the other half has that leafy bit to it. Perfect!
Honey cream
I love the simplicity of this honey cream recipe, made with two easy ingredients. It is delicious over warm bread, toast, as a glaze.
Roasted Kale, Sweet Potatoes, and Broccoli
The recipe is, of course, infinitely adaptable: roasted sweet potatoes for winter squash, broccoli for cauliflower, and collard greens for kale.
Orange Gomaae Greens
Of my many food memories, a few stand out as truly formative. One such memory was a visit to a magical Japanese restaurant. Fully equipped with waitresses in kimonos and special dining rooms made private by paper screens, I was instantly enamored. So much so that my mother tells me my favorite imaginary character for a long time was a Japanese waitress, shuffling in socks and flip flops to the table to take orders and clear away plates. And while the sushi was wonderful, it was the tiny dish of spinach salad in sesame dressing that was a revelation. Seemingly so simple, but deeply complex in flavor, it has since been one of my favorite dishes. Over time I have used a variety of ingredients from brown rice vinegar, to sake and tahini with a touch of hot sauce. But this time, working my way through the towering bowl of clementines we seem to always have, I decided to add some citrus. And rather than eating a tiny bowl as a side, I often make this salad a platform for any number of other ingredients. My favorite pairing is avocado, toasted almonds and a protein of sorts- leftover roasted chicken or steak or some baked tofu.
Rainbow Chard & Figs
A simple recipe of sautéed rainbow chard sweetened with figs & honey.
Lemon Caper Greens
Two of my favorite flavors -- bright citrus and salty capers combine to counter the bitterness of greens. Good for side dish or over rice for lunch with some nice Parm grated on top. My husband, who eats but does not love his greens, calls this tobacco greens.
Dijon Braised Collard Greens
This preparation for collard greens is bursting with original and unexpected flavor. Since I am an avid Yoga practitioner and a vegetarian who really doesn't like to sacrifice full flavor, and I loves me some dark leafy greens (but not with ham hocks), this recipe is perfect!
Pan Seared and Steamed Baby Bok Choy
I used the potsticker method to create a simple bok choy dish. I cannot say that this is a particularly unique or innovative recipe but I enjoyed the results and hope you do too.
Daal (Lentil Soup)
This lentil soup is the perfect comfort food. Make a huge batch and freeze the rest for later.
Garlic-Parmesan Fusilli Pasta
Whats more comforting than pasta after a long day at work?! The answer is this quick, no-fuss pasta. This is my go-to fusilli recipe for a weekday dinner.
Pot-Roasted Collard Greens
This pot-roasted collard greens recipe is based on Thomas Keller's recipe. If you have never roasted collards or any other green, I highly recommend it.
Super Greens Pasta Bake
Sometimes, you just want a Super Greens Rotini recipe that you can make ahead and pop in the oven later. With tomato sauce, whole grain pasta & cheesy topping.
Silky Broccoli and Bowties
Broccoli and bowties is a dish my mom makes the night before the holidays; a low maintenance, comforting pile of pasta. It's more of a comfort food than you'd think. The broccoli is blanched into soft submission, made creamy with generous amounts of olive oil and parmesan cheese and breaks down into almost a chunky pesto. You'll keep going back for more. Sometimes you'll even eat it straight out of the pan.
Wintry Braised Red Cabbage, Plus Some Jelly
Oven Braised Red Cabbage is a classic recipe, with the edges slightly crisp and charred, which plays beautifully off the rest of the tender long-cooked cabbage.
Butter-and-Goat Cheese Potato Purée
This recipe is a happy amalgamation of Sonali aka the Foodie Physician's Mashed Potatoes with Caramelized Onions and Goat Cheese and Joël Robuchon’s famous Potato Purée. I suggest using the best quality butter, goat cheese, and milk you can find, because let's face it -- this is sort of a dairy recipe with some potatoes in it, rather than the other way around. It really is thoroughly delicious.