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Content tagged with “Side dish, vegetable” (Page 18)

Artichokes with Balsamic Vinaigrette
Dipping artichoke leaves one by one into balsamic vinaigrette until you reach the meaty heart is a leisurely way to...
Jícama-Apple Slaw
Grated jicama, carrots and Granny Smith apples tossed with a tangy cider vinaigrette is a tasty side dish for summer...
Fennel à la Grecque
Here fennel is cooked in the traditional French technique, a la grecque, which is a term for cooking vegetables in an...
Chard & Sweet Pepper Stir-Fry
Sweet and tangy hoisin sauce is a delicious base for stir-fried chard and bell pepper. You can substitute escarole for...
Cucumber Sambal
Spicy and tangy, this cucumber and onion mixture is a refreshing accompaniment to grilled meats.
Braised Fennel, Carrots & Pearl Onions
Earthy fennel and sweet carrots are the perfect combination in this stew. Fresh pearl onions are great, but to save on...
Butternut Squash, Carrot & Parsnip Ragoût
Butternut squash, carrots and parsnips take on a sweet intensity when gently braised in broth. Serve with roast chicken...
New Potatoes & Peas
This simple side is a triple treat of spring delights: new potatoes, spring onions and fresh green peas. The flavors...
Cold Cucumber Soup
Tangy buttermilk and fresh mint make this chilled soup a refreshing starter in the summer.
Eggplant-Shallot Stew
This simple combination of coarsely mashed eggplant and shallots makes a quick vegetarian side dish or main dish.
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...
Lima Beans with Chorizo
A bit of chorizo sausage gives these beans a sassy hit of smoke and spice. Serve them as is (on small plates) or heaped...
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...
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—...
Roasted Tomato Soup
Roasting tomatoes gives them an intense, sweet flavor and also makes them very easy to peel. The soup is then chilled,...
Sliced Fennel Salad
Serve this crisp salad as an antipasto before an Italian meal.
Green Beans Indian-Style
Spiced with fragrant mustard seeds, coriander and ginger, these Indian-style green beans are a delicious accompaniment...
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...
Sauteed Watercress
Peppery watercress is nicely balanced by sweet garlic and tart vinegar in this quick saute.
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