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Content tagged with “Side dish, vegetable”

Spinach with Chickpeas
Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.
Rice & Okra
In this dish, one of the myriad Creole variations on white rice, the okra is steamed, not boiled, and has none of the...
Grilled Corn on the Cob
Sweet corn grilled in the husk is so tender and good that it needs no butter.
Salad of White Beans & Greens (Fasolia me Horta)
During the weeks before Easter, the women and children of Hydra collect basketfuls of the wild greens that grow on the...
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...
Warm Red Cabbage Salad
In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples,...
Quick Kimchi
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi,...
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...
Slow-Cooked Beans
By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more...
Eggplant-Shallot Stew
This simple combination of coarsely mashed eggplant and shallots makes a quick vegetarian side dish or main dish.
Warm Green Bean Salad with Toasted Walnuts
This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit...
Herbed Corn & Edamame Succotash
Fresh green soybeans, called edamame or sweet beans, are a great addition to this classic American dish, where they...
Roasted Corn, Black Bean & Mango Salad
This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork....
Spiced Corn & Rice Pilaf
This corn-flecked rice pilaf has a distinctive Indian flavor, thanks to the addition of cumin seeds, cinnamon and...
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...
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,...
Artichokes Stewed with Potatoes, Carrots & Leeks (Anginares Politi)
There was a time when Anginares Politi was like saying “Artichokes Big Apple.” Politi means from the city, and for...
Roasted Eggplant Dip
Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes....
Sichuan Carrot Soup
Distinctive flavors from the cuisine of Sichuan province in China—peanut, sesame, hot red pepper, ginger and garlic—...
Quick Pickles
Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar...
Calabacitas
Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian...
Bruschetta with Tomatoes
Fresh summer tomatoes seasoned with fresh basil tops grilled bread in this perfect summer appetizer.
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