Warm Farro Salad with Garden Vegetables and Salame
Jun 08, 2004 by Pamela Sheldon Johns
For this farro salad recipe, warm farro is tossed with zucchini, onion, garlic, chickpeas, and spicy salami then drizzled with a lemon salad dressing.
Portuguese Deep-Fried Green Beans
May 10, 2004 by David Leite
In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.
Corn Relish
May 09, 2004 by Jessica B. Harris
This corn relish made with corn on the cob, onions, and bell peppers will keep Summer fresh in your mind. Can or store in the refrigerator for two weeks.
Barefoot Contessa Caramelized Shallots
May 09, 2004 by Ina Garten
Shallots take on a dulcet, docile personality when slowly coaxed to a burnished, caramelized brown. Not only easy to make, they’re easygoing in terms of playing nicely with all manner of main courses.
Wild Rice with Mushrooms, Cranberries, and Walnut Oil
May 08, 2004 by Alfred Portale
Nutty, sweet wild rice is tossed with oats, cranberries, mushrooms, and walnuts for a savory side dish or salad in the autumn. Think Thanksgiving.
Sweet Saffron Pilaf with Nuts and Currants
May 08, 2004 by Suvir Saran
Basmati rice turns golden in this saffron-filled recipe. Cinnamon, cardamom, ginger, almonds, and pistachios give the Indian side dish more even flavor.
Stuffed Zucchini Flowers
Feb 19, 2004 by Rose Gray | Ruth Rogers
This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.
Braised Celery Root
Feb 09, 2004 by Jessica B. Harris
Celery root, or celeriac, is a relative of the familiar green celery stalks in the supermarket. Braise this root vegetable for a new Fall flavor.
Celery Root Gratin
Nov 22, 2003 by David Leite
For this celery root gratin, slices of celery root and potatoes are layered then a bacon-infused cream is poured over. On top are cheese and bread crumbs.
Compote of Artichoke, Orange, Coriander, and Mint
Nov 08, 2003 by Paula Wolfert
This rich and bright combination of artichokes and oranges is one of the most delightful in the North African Jewish repertoire.
Roasted Caramelized Root Vegetables
Oct 09, 2003 by Maria Helm Sinskey
Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly roasted. Roasting turns the interiors into soft, silky morsels.
Mushroom Strudel
Jun 29, 2003 by Antonio Carluccio
Sauteed wild mushrooms, onions, and Parmesan cheese are encased in crackly layers of phyllo pastry, sometimes called filo, in this savory strudel.
Sauteed Swiss Chard
May 09, 2003 by Tom Colicchio
Nothing could be simpler than a dish of Swiss chard tossed in garlic-infused olive oil and sprinkled with salt and pepper on top. Fast, easy, elegant.
Dry-Fried Green Beans
May 09, 2003 by Fuchsia Dunlop
Dry-fried green beans are one of Sichuan’s most famous recipes. The beans are fried until slightly wrinkled. Ground pork and rice wine round out the flavor.
Potato Rosemary Focaccia
May 09, 2003 by Peter Reinhart
An intense herb oil of basil, parsley, oregano, rosemary, garlic an thyme is drizzled atop focaccia loaded with slices of potato, onions, and rosemary.
Root Vegetable Stew with Cumin, Coriander, and Millet
Apr 19, 2003 by Tom Valenti
This stew of carrots, turnips, parsnips, onion, flavored with plenty of spices, is a vegetarian’s dream recipe but satisfies even the biggest carnivore.
Tabbouleh
Apr 16, 2003 by Clifford A. Wright
This true tabbouleh salad is made with lots of herbs and only a bit of bulgur. The parsley, mint, tomatoes, and onions are what dominate the dish.
Chunky Ranch-Style Home Fries
Apr 15, 2002 by Cheryl and Bill Jamison
Tender potatoes, onions, green peppers, and red peppers are slowly cooked in butter until crisp and golden brown. Chili powder adds the right amount of spice.
Sourdough Dressing with Sausage and Prunes
Nov 01, 2001 by Michael McLaughlin
A great stuffing for Thanksgiving dinner, this recipe pairs pork with prunes for a savory-sweet side dish that goes well with the holiday turkey.
Sauteed Okra
May 09, 2001 by Jacques Pepin
Okra, a staple of Southern cooking, is given the French treatment at the hands of Jacques Pepin. Lightly sauteed and tossed in butter, it’s a great side.
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