Sides Dishes and Vegetable Recipes

Pan-Roasted Carrots with Goat Cheese Recipe

Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips

Aug 10, 2009 by Francis Mallmann

Pan-roasting carrots until they’re a bit charred brings out their sweetness. These charred carrots are served with greens, garlic chips, and goat cheese.

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30 M
30 M
4

Wild Mushrooms with Herbed Cheese

Aug 04, 2009 by Sasa Mahr-Batuz | Andy Pforzheimer

A mix of wild mushrooms topped with an herbed cheese filled with parsley, thyme, chives, and garlic makes for a great tapas or starter.

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1 H
4 H, 15 M
1

Indian Stuffed Potato Shells

Aug 02, 2009 by Raghavan Iyer

These stuffed potato shells, or stuffed potato patties, are filled with savory-spicy Indian ingredients are served with three flavor-packed sauces.

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1 H, 30 M
2 H
0

Buttermilk Onion Rings

Jul 30, 2009 by Bobby Flay

The recipe for these onion rings, which are crispy on the outside and have a sweet, soft interior, call for any sweet yellow onion. A true burger buddy.

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30 M
40 M
7

Meat-Stuffed Peppers, Rioja Style

Jul 20, 2009 by Joyce Goldstein

Piquillo peppers from Spain are stuffed with ground beef for a simple tapas. They can be coated in egg and flour then deep fried for an elegant take.

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50 M
1 H
1

Spinach with Raisins and Pine Nuts

Jul 20, 2009 by Joyce Goldstein

Sweet and savory play off one another in this simple side whose origins trace back to Spanish tapas. Just gently wilted spinach, plumped raisins, and toasted pine nuts.

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10 M
20 M
3

Lemon Israeli Couscous

Jul 14, 2009 by Renée Behnke

These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, easy sider dish.

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20 M
40 M
7

Warm Potatoes with Basil Vinaigrette

Jul 13, 2009 by The Editors of Fine Cooking

A summer potato salad couldn’t be easier. Warm baby red potatoes are drizzled with a basil-packed dressing made with garlic, vinegar, and mustard.

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15 M
30 M
1

Tomato and Roasted Red Pepper Tart

Jun 23, 2009 by Suzanne Martinson

An easy-to-make tart filled with tomatoes, onions, red peppers, and black olives all nestled in a flaky, savory crust. A brunch, lunch, or dinner tart.

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30 M
3 H, 15 M
3

Grilled Corn on the Cob

Jun 19, 2009 by Adam Perry Lang

No summer barbecue is complete without grilled fresh sweet corn. But here it’s dressed up with a cilantro pesto and a squeeze of fresh lime juice.

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35 M
35 M
1

Kataifi Pastry and Cheese Rolls

Jun 08, 2009 by Vefa Alexiadou

Kataifi, spaghetti-like strands of pastry similar to phyllo dough, are wrapped around a savory cheese filling (sometime ham or bacon) and baked until golden.

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30 M
2 H
0

Zucchini with Ricotta, Mint, and Basil

Jun 08, 2009 by Diana Henry

Sauteed zucchini coins are layered in a serving dish alternating with ricotta cheese, sheep’s cheese, and herbs. On top is a drizzle of oil and lemon juice.

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25 M
25 M
1

Turkish Baked Eggplant with Chile, Feta, and Mint

Jun 08, 2009 by Diana Henry

Eggplant is roasted then stuffed with sauteed onions, red chiles, feta cheese, and topped with torn mint. A simple side dish, salad, or even a main course.

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20 M
1 H
1

Zucchini Fritters with Dill

Jun 08, 2009 by Greg and Lucy Malouf

Popular in Turkey, these fritters are bursting with zucchini, onion, garlic, feta, and dill. The fritters can be served hot or at room temperature.

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25 M
45 M
4

Sweet-Potato Salad

Jun 08, 2009 by Debbie Moose

For this potato salad recipe, sweet potatoes and a homemade pepper relish are tossed in a dressing full of garlic, mustard, olive oil, and lots of parsley.

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30 M
1 H
2

Asparagus and Prosciutto with Lemon Vinaigrette

Jun 08, 2009 by Jamie Purviance

Asparagus in a mustard-shallot dressing are grilled until soft. Thin slices of prosciutto, or ham, hit the heat to crisp then are crumbled over the spears.