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Content tagged with “Side dish, vegetable”

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...
Wilted Winter Greens & Black-Eyed Peas
For this sauté, soft, smooth black-eyed peas make a mellow match for the assertive flavors of dark leafy greens....
Sausage Stuffing
This classic stuffing pairs turkey sausage with the tangy sweetness of apples. By using turkey sausage instead of pork...
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...
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...
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,...
Napa Cabbage Slaw
Of course this slaw would also work with green cabbage, but napa is a nice alternative with a fabulous, light and...
Vegetable Stir-Fry
Sure it would be great if your refrigerator was always stocked with fresh vegetables, but here's a recipe for when...
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...
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