Side Dish Recipes
It's not as easy as you might think to prepare potatoes that make you feel good. But with a little insight into the different potato varieties and preparation techniques suited to the starchy tuber, you can make dishes that consistently satisfy. Here's your potato guide plus two wonderful potato recipes
I am boring when it comes to preparing artichokes. I usually eat them either steamed with a bit of lemon rind and some peppercorns or grilled. Recently, I decided to mix it up and fry them
Beets go well with so many flavors. I especially love this Brown Sugar-Glazed Beets recipe, lightly sweetened with orange juice and brown sugar
Layers of potatoes are flavored with a sweet onion saute and crowned with a garlic cheese topping that crisps up as it finishes baking
Making a good quiche is neither difficult nor labor intensive, and don't let anyone tell you otherwise. Stick to a basic ratio of eggs to milk and you can't go wrong. If ever in doubt, cheese will cover a multitude of sins
I typically pair Brussels Sprouts with Pecorino and Thyme recipe with a roast Leg of Lamb, and a wintry rigatoni pasta with beef and parsnip
We've tested and developed many mashed potato recipes, discovering a few tips to getting the classic fluffy result without the aid of tons of butter and full-fat milk
Gravy goes on nearly everything on my plate at Thanksgiving dinner. The most important thing about gravy is that it be lump-free. The secret to lump-free gravy? What do you do if lumps form anyway?
Potatoes Lyonnaise -- a thick cake of potato shreds with a layer of caramelized onion in the middle -- makes a terrific side dish for roasted meat or poultry.
Spaghetti squash is a daunting vegetable, but this recipe makes it remarkably easy. It's great as a side dish, to be paired with a meat or a pasta. And because it's gluten-free, it's a nice addition to a party spread
Here's a braised broccoli with olive oil and garlic, sweet and meltingly tender. A touch of crunchy lemon-spiked breadcrumbs adds texture
A baked potato may never be the most dazzling dish on your dinner table. But pair it with the right sauce, and it doesn't have to be
Herbs are the chief reason I garden, and I'm always looking for ways to gather their crisp, welcome fragrance into my kitchen. Here's one simple potato salad recipe that takes full advantage of herbs: tender, creamy potatoes tossed with a lemony dressing, fresh spinach, and handfuls of parsley and dill
I was recently overcome with the need to create the perfect french fry. Much research was done, many potatoes were chopped, and thousands (millions!) of fries were eaten in perfecting the following Beer-Battered Cajun French Fries Recipe
Some of our favorite cool-weather side dishes are comforting vegetable casseroles like good old scalloped potatoes. Our version saves about 160 calories and 12 grams of saturated fat
This Poutine (pronounced 'pou-teen') recipe -- fries topped with gravy and cheese curds -- is a French-Canadian classic
Potatoes are the 'right' kind of carbs: The nutrient-rich kind, with lots of fiber, plenty of antioxidant vitamin C and loads of potassium for healthy blood pressure. Keep the skins on for even more phytonutrients. Chives, the smallest member of the onion family, bump up the antioxidants and provide cancer-fighting vitamins A, C and K
For those who love to cook, the memory of a dish once savored can linger for a long time. Back in the 1990s, I fell in love in a small Paris bistro with both the taste and the look of some creamy, basil-scented mashed potatoes, and now years later have come up with a close facsimile of the French original
Sweet potatoes are one of those delightful foods that are nutritious as well as enticing.
When it comes to artichokes, don't be deterred by those prickly outer leaves or that gag-inducing inner choke. Their sweet and tender hearts are a prize worth the effort. Artichoke hearts can be braised, steamed, roasted or grilled. Artichoke hearts are fantastic simply drizzled with olive oil and a little salt, but they can also make a lovely side dish as in the following two recipes
Grilling brings out the natural sweetness in carrots, making a kid-favorite veggie even more appealing. They're so tasty (and healthy) that they're the ideal family side
Give this naturally sweet side-dish a unique flavor kick with a dose of fresh parsley and ground nutmeg
Cauliflower will probably never be as beloved as the carrot or highly esteemed as the tomato. But with a little kitchen creativity as in these two cauliflower recipes and the willingness to try, we can embrace cauliflower just as it is
Asparagus of any size is low in calories and high in antioxidants and folic acid, a nutrient that helps prevent birth defects. The following Orange Sesame Roasted Asparagus Salad recipe adds an Asian-style sesame oil dressing to highlight the light, fresh taste of this spring vegetable
I know we're truly into springtime when farmers' market stands are piled high with beautiful bunches of asparagus. Those bright-green, tender-crisp stalks are a perfect taste of the season, so fresh and vivid
We celebrate this seasonal treat by serving Asparagus with rich sauces that complement its flavor, such as the sweet, tart, and spicy mixture of orange juice, mustard, and cream I share here.
Asparagus is equally delicious steamed, boiled, grilled or roasted. I often serve this warm as a first course or as a side dish along with a simple grilled entree. You can double the recipe and served it chilled or at room temperature. This is a standby recipe that I hope you will use again and again. Check out the many possibilities below.
Because long slow cooking improves the texture and flavor of most dark leafy greens (spinach being a notable exception), the vegetables are a fine addition to risotto. Start by cooking a flavor base of pancetta, garlic and Swiss chard. Add Arborio rice and finish with a flavorful hard cheese
It doesn't quite feel like spring is officially here until asparagus has been spotted. I saw several bunches for sale this past week and am looking forward to eating as much asparagus as I can until its brief season is over. If you're new to asparagus, here are the best ways to pick, clean, and cook it.
Baby artichokes are delicious in many dishes ranging from risotto and pasta to salads and soups. Paired with Italian farro or emmer, as in this Farro with Baby Artichokes, Mushrooms and Peas, baby artichokes are exceptionally stylish
A fresh mix of springtime ingredients, this nutritious side dish blends broccolini, asparagus and sugar snap peas with the bright flavors of ginger and orange zest. Broccolini is a cross between broccoli and kai-lan, a Chinese broccoli. It's milder than regular broccoli, and the long, thin, soft stems are completely edible
I recently served this colorful vegetable melange alongside lemon-herb grilled chicken with a crowd-pleasing result. If you want to make this a vegetarian meal, try serving it with simple boiled or oven-baked baby potatoes seasoned with olive oil and fresh herbs such as dill or tarragon. It is also good with cooked lentils and red peppers
Barigoule is a dish of artichoke hearts stewed in white wine from the Provence region of France. It's light and tangy, perfect for spooning over a bowl of pasta or even just piling on a piece of toast for a mid-day meal
Radishes were first grown thousands of years ago in ancient China, Egypt and Greece. This spicy, colorful vegetable soon conquered the world, becoming beloved in many cultures from Japan to France. Radishes were so highly regarded in ancient Greece that gold replicas were made of them. Today, research indicates that radishes may have cancer-fighting potential against rectal and colon cancer
At this time of year, I'm mad for Brussels sprouts. Brussels sprouts stay delicious and fresh through the winter, and their vibrant color is welcome during the cold months when it seems that there are no green vegetables left. I love the easy recipe that follows for Lemon-Marinated Brussels Sprouts With Parsley and Shallots; and Hashed Brussels Sprouts with Hazelnuts and Fried Capers
Vegetable side dishes can sometimes be challenging to cook. A side dish should not overshadow the main course or be too bland. On the other hand, you want the dish to complement whatever you are serving as the entree and also to stand on its own. This tasty, colorful vegetable medley is a lot like the 'little black dress' of side dishes -- it can be served with just about anything
Broccoli rabe, like all Brassicas, has cancer-preventing potential due to substances called glucosinolates that serve as a natural defense system to protect the tender buds from pests. Glucosinolates are converted in the body into bioactive compounds called sulforaphanes. Studies suggest that they may protect against cancers. Broccoli rabe also contains ...
For a twist on traditional peas and carrots, try this heart-healthy version with edamame. Also known as green sweet soybeans, edamame are rich in soy protein, which can help lower cholesterol. An added bonus: Eating more vegetables is one of the DASH (Dietary Approaches to Stop Hypertension) steps for lowering high blood pressure
Swiss chard may not be as appreciated as spinach, which is a shame. Here's a recipe sure to spice up any menu. Serve this Stir-Fried Swiss Chard with Pine Nuts and Balsamic Butter as a side dish to simple grilled or roasted meats, chicken or fish, or serve it as a main course vegetarian dish on top of soft polenta, a grain pilaf or pasta
Swiss chard is the perfect fast side dish for dinner or lunch, and it goes with everything -- beef, pork, lamb, poultry and fish. You can even shred it into soups and stews
I especially like to cook mixed mushrooms this way, and share one of my favorite recipes for them here. But the method also works well for other vegetables cut into uniform, small, quick-cooking pieces, such as bell peppers, zucchini, and onions, as well as thinly sliced carrots, broccoli florets, or whole snow peas, cooked individually or as a medley
This acorn squash has some Latin flare. A tangy, spicy lime and honey glaze contrasts deliciously with naturally sweet acorn squash, while peanuts and pepitas add earthiness and crunch. This sauce also works wonderfully on butternut squash and sweet potatoes
Cooked winter squash, whether steamed or baked, needs little more than a dash of seasoning to enhance flavor. Try it pureed in soups, stuffed with sweet and savory ingredients, or roast the seeds for a crunchy treat
I love winter squash. I can't seem to get enough of it, be it in a soup, saute or gratin. Winter squash is usually orange-fleshed and has a velvety texture. A dish from Greens restaurant in San Francisco is the inspiration for this vegetarian casserole
I am a squash lover. In the fall and winter I can't get enough of the colorful squashes. It's excellent in soups, salads, side dishes and even desserts. Whatever you're planning on cooking this season, add the following cold weather dishes -- Squash Half Moons with Butter, Sesame and Salt; and Home Ranch Butternut Squash with Cumin and Garlic -- to your menu for a colorful and tasty touch
Sweet maple syrup and tart Granny Smith apples combine with smoked bacon for a savory, fiber-rich fall side dish
The key to this Cheesy Tex-Mex Rice dish is the cheese. (But, then, isn't it always?) Cooked long and slow, this cheese melts into the rice and forms a crust on the bottom of the pan. The whole dish becomes infused with rich, smoky, caramelized cheddar, which a taste that's just this side of heaven
One of the best examples of what I sometimes call the yin and yang of cooking is especially important at this time of year, as grilling season begins this Memorial Day weekend. And that is the need to complement a rich and robust main course with a light, healthy, and tasty side dish
Mango shares the stage with jicama and black beans for a colorful and zesty salsa. Make sure the lime juice is ready before dicing the jicama, as it helps keep the jicama from turning brown too quickly. Jicama is low in calories and high in vitamin C -- plus it adds a crunchy texture to the high-fiber, antioxidant-rich black beans and mango
Gougeres are fantastic on their own as a side dish with dinner. For a light lunch or dinner buffet, also try stuffing gougeres with ham and salad greens to make little sandwich bites. Either way, light and airy gougeres are an immensely satisfying treat to have on any table, especially considering that making them ahead is so easy
Quick-cooking barley is loaded with soluble fiber, the type that helps lower cholesterol and keeps your heart healthy. Turmeric gives this fast and colorful side dish its vibrant yellow hue. This recipe also contains curcumin, which has been the focus of numerous scientific studies suggesting it may inhibit the growth of cancer cells, reduce inflammation and maybe even safeguard our brain
This recipe for cowboy beans is based on Rick Bayless' cowboy beans. The 'wow' factor here comes in the form of bacon and sambal, a chili-based condiment popular in Indonesia, Malaysia and elsewhere in Southeast Asia
Adapted from the recipe Doris's Chicken and Dumplings in Joseph Dabney's 'The Food, Folklore, and Art of Lowcountry Cooking.' These extraordinarily soft and magnificently delicious dumplings are cooked in a double chicken stock and are wonderful
For years the toy top-shaped rutabaga and spiky kohlrabi have endured being snubbed for their more glamorous brethren. Luckily, the culinary cold shoulder has come to an end. From salads and purees and to stews and casseroles, these versatile veggies finally get their due.
Cannelini, Great Northern, Navy, Baby Lima. The next time you whip up a winter soup or want to round out a lunchtime salad, give one of these delicious beans a try! Here's 3 bean recipes to get you started
This Corn, Leek and Chorizo Gratin Recipe is delectable. Diced chorizo, the slightly spicy Spanish sausage, fresh corn kernels, and chopped leeks are sauteed. This dish makes a fine side to such main courses as barbecued chicken, grilled steaks, or sauteed pork chops.
In addition to being delicious, this pilaf also has the virtue of using healthier ingredients than you might otherwise find in the dish. Bulgur Pilaf with Walnuts and Dried Cranberries
Turn your stash of wild rice into soup, pancakes or an almost instant main-course salad. Here are two recipes for two -- Wild Rice and Turkey Soup; Wild Rice and Ham Salad -- to get you started
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