Side
513 recipes found

Diane Morgan's Classic Mashed Potatoes
As the result of a conversation with food scientist Shirley Corriher, cookbook author Diane Morgan happened upon a clever, very easy way to make mashed potatoes taste more buttery (without adding any more butter). As she told me, "When making mashed potatoes, it is typical to see a recipe suggesting that the milk and butter be heated together, simmering the milk and at the same time melting the butter. That mixture gets added to the just-mashed, cooked potatoes. Easy enough, right? However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another. Then, the milk loosens and flavors the potatoes." Adapted slightly from Diane Morgan.
Fresh Spinach with Vegetables - Eat your greens and love them too!
Greens are a popular first course in Bengal. Make this slightly smoky, sautéed spinach with creamy aubergine and a sweet vegetable (winter squash or sweet potato) for a unique blend of flavors. Nigella seeds add a nice smoky flavor. They are a common ingredient in Middle-Eastern or North African baked products like flat-bread. Naturally also in Indian cuisine. You should get these black seeds in any middle-eastern or Indian store, or on the internet.

Jeff Hertzberg and Zoë François' 5-Minute Artisan Bread
My extended version of this 5-minute artisan bread recipe has instructions to let the dough rise in a brotform basket, on a baking sheet turned upside down.
Avocado toast with dukkah
A simple Avocado Toast recipe with an Egyptian twist using Dukkah. Just toast sliced bread, add avocado, squeeze of lemon and sprinkle with your dukkah mix!
Homemade Sauce Mayonnaise by M.F.K. Fisher
This is my favorite mayonnaise recipe, and frankly gives the best flavor of all mayonnaise's I've tasted. This recipe is originally from an old Classic French Cookbook of mine that I played around with. Instead of using lemon juice I used a white wine vinegar (you can use red as well), and I also used a combination of both olive oil and vegetable oil. Usually this is made with olive oil or vegetable oil, but I ran out of olive oil so I had to combine them both. Either way this recipe is great!! Enjoy!

BASIL AND ALMOND PESTO
For this basil almond pesto recipe, no blanching or skinning is required; just blend it all together, and you have your aromatic fresh pesto ready in minutes.

2-Ingredient Duck Sauce
Having mastered many of my Chinese takeout favorites at home, it was time to try my hand at making homemade duck sauce. This easy recipe is just 2 ingredients.

Chard with Cranberries
I love the earthy flavor of Swiss Chard, and I'm intrigued by its Mediterranean origins. My family, however, wanted seasonings that would distract them from the clearly "good-for-you" vibe of chard. We met in the middle with some crunch and some tang! This is especially attractive with rainbow chard, but red chard is lovely too. Serve with brown rice and grilled meat for an easy summer supper.

Papaya, Jicama, Cucumber Salad
The tangy lime dressing really pulls the flavors together in the dish!

Roasted Green Beans with Diced Dates, Garlic and Rosemary Marcona Almonds
Dates (when diced and cooked in oil) take on a cooked bacon/pancetta like texture. They are outrageously flavorful. Paired with green beans, garlic, Marcona almonds, and a touch of rosemary, this side dish is a perfect accompaniment to roasted pork or lamb. Or chicken. Or beef. Or quinoa. Or by themselves. If you can't find Marcona almonds, substitute slivered almonds and reduce almond quantity by half.

Waverley Root's Agrigento Red Cabbage with Black Olives and Capers
Sweet and sour braised cabbage is a familiar character in German beer hall menus, with the punch of vinegar usually offset by melted brown sugar and apples. But as I've come to learn from this Sicilian recipe published in 1974, what braised cabbage might have really needed all along wasn't wasn't sweetness, but umami, in the form of black olives and crushed capers. Adapted slightly from [The Best of Italian Cooking](http://www.amazon.com/Waverly-Roots-Best-Italian-Cooking/dp/B0031VZ9H4/?tag=food52-20) (Grosset & Dunlap, 1974).

Sweet potato, rice, peas and pomegranate salad
Perfect for lunch!

No Work Easy Roasted Beet Technique
This simple technique for roasting beets takes zero work and will give you juicy, tender, perfectly cooked beets every time.

Sake stewed kabocha w/miso
My new favorite way to cook and eat kabocha. (adapted from Refinery29)

buckwheat "risotto"
my first experience with buckwheat. i imagined it would go well with a pumpkin sauce. it was very simple, yet tasty and warm!

Smashed Peas with Mint
Simple, vibrant, and springy! These Smashed Peas with Mint are perfect for that day when you just don’t want to cook. Give this recipe a try!

Green Bean Almondine
Fresh green beans transformed into an elegant side dish.

Mock Chicken Stock
This lentil-based stock makes a surprisingly tasty broth that looks and tastes like it's made with chicken. Although it qualifies as vegan, it could even fool a meat eater. It's fast and easy to make and can be used wherever chicken broth is called for, or as a warm treat on its own.

Maria Speck's Shortcut Polenta
Cooking polenta the traditional way will lock you down for the better part of an hour, standing and stirring and pawing at the film on the bottom of the pot, trying to keep it from scorching and adhering there forever. This simple make-ahead method shaves of at least 2/3 of the active cooking time, so that you can get creamy, no-sacrifice polenta on the table on a weeknight in 15 minutes. Adapted slightly from Simply Ancient Grains.

Winter Side Dish — Wild Rice, Brussels Sprouts, Pomegranate, and Pistachios
This recipe incorporates the pearls of winter ingredients: brussels sprouts, pomegranates, and pistachios, all mixed into comforting and hearty wild rice. It makes sense as a side dish, but I definitely ate it for dinner without reservation.

Roasted Baby Vegetables
For this roasted baby vegetables recipe, Buy small quantities of the herbs and spices you use most. And use any vegetables, including zucchini and squash.
Tamari Roasted Almonds
There are quite a few recipes for tamari-roasted almonds out there. I added my own twist–toasted sesame oil–which makes the flavor complex and keeps it moist.

Sauerkraut Hotdish with Rice
Be careful, this sauerkraut hotdish with rice is hot and tasting heavily of kraut, you might eat the whole thing in one sitting! This recipe is amazing.

Anchovy Buttered Cabbage
A small plate of handmade northern Italian pasta, bigoli en salsa, that I had at North and Navy inspired this concoction. The salsa originally consists of stewing pounds of white onions with olive oil, anchovies, and white wine until creamy. While it's a no-brainer to sub butter for olive oil, I'm not sure how I ended up using cabbage in place of onions and garlic instead of white wine. Anyhow, it ended up being two of the best decisions I've made in the kitchen.