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Content tagged with “Side dish, vegetable” (Page 17)

Bruschetta with Tomatoes & Capers
Bruschetta, or grilled bread, is a crisper, more flavorful alternative to American garlic bread. Here it's topped...
Roasted Bell Peppers
Fat bell peppers taste like summer itself when grilled.
Cucumber Sambal
Spicy and tangy, this cucumber and onion mixture is a refreshing accompaniment to grilled meats.
Roasted Portobello Caps
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside...
Broccoli & Tomatoes with Rice Wine-Oyster Sauce
When stir-frying firm vegetables like broccoli, cover the wok for 30 seconds after adding the sauce. Cooking the...
Napa Cabbage & Carrots with Rice Wine-Oyster Sauce
In northern China, napa (also known as Chinese cabbage) is popular in the winter. It is delicious in soups, dumplings,...
Quick Kimchi
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi,...
Warm Red Cabbage Salad
In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples,...
Sesame Green Beans
Crank up your oven to 500°F and get ready for rich nutty-flavored green beans in no time. These are great served with...
Asparagus with Fresh Tomato Garnish
This quick raw “tomato sauce” makes a beautiful, elegant topping for asparagus spears. This is a great dish for...
Vegetable Stir-Fry
Sure it would be great if your refrigerator was always stocked with fresh vegetables, but here's a recipe for when...
Napa Cabbage Slaw
Of course this slaw would also work with green cabbage, but napa is a nice alternative with a fabulous, light and...
Sauteed Watercress
Peppery watercress is nicely balanced by sweet garlic and tart vinegar in this quick saute.
Roasted Savoy Cabbage with Black Bean-Garlic Sauce
Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works...
Red Potato Colcannon
There are countless variations on this classic Irish potato-and-cabbage combination—ours is made with steamed red...
Mashed Maple Squash
Acorn squash makes a sweet substitute for potatoes in this easy mash. Use a serrated grapefruit spoon to get all the...
Watercress with Rice Wine-Oyster Sauce
Traditional Chinese cooks love to stir-fry watercress year-round; use a salad spinner so the watercress is dry to the...
Spiced Corn & Rice Pilaf
This corn-flecked rice pilaf has a distinctive Indian flavor, thanks to the addition of cumin seeds, cinnamon and...
Beets & Greens Salad with Cannellini Beans
Sometimes beets in the market have beautiful, unblemished, tender greens attached. When that happens, blanch the greens...
Roasted Red Peppers Stuffed with Kale & Rice
You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole...
Lemon Thyme-Tinged Corn Sauté
Fresh corn on the cob is wonderful, but fresh corn off the cob is a real treat too. Your reward for spending a few...
Quick Herbed Couscous & Peas
By all means use fresh peas if you have them. And remember, the smaller they are, the less cooking time they'll...
Beet Salad
It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped...
Celeriac & Parsnip Mash
Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with...
Green Beans with Caramelized Red Onions
For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans...
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