Recipes in "Side" category| Page 20

Risotto with Peas and Green Onions

Basmati Rice and Mustard Seed Pilaf

MEXICAN RICE WITH ANNATTO AND AVOCADO

Roasted String Beans with Shallots

Author: Ted Allen

Provencal Tomato Potato Gratin

Couscous with Chick Peas and Tomatoes

Author: Lori D. Shaller

Cranberry Sauce with Dried Cherries and Cloves

Potato and Turnip Gratin

Author: Bruce Aidells

Roasted Peppers with Garlic

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

APPLE BAKED BEANS

Tuscan Beans in Summery Tomato Ragù

Author: Kay Chun

Classic Coleslaw

Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.

Sautéed Spicy Dandelion Greens and Onions

Author: Gina Marie Miraglia Eriquez

Couscous with Garbanzo Beans and Golden Raisins

Calvados Applesauce

Fennel Radicchio Salad

Penne alla Vodka

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

Author: Lidia Matticchio Bastianich

Mashed Potatoes with Green Onions and Parmesan

Crispy Cauliflower with Olives, Capers, and Parsley

Roasted Vegetable Napoleons

Marinated Summer Squash with Hazelnuts and Ricotta

Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating...

Author: Molly Baz

Thyme Roasted Potatoes with Balsamic Vinegar

Wild Rice with Butternut Squash, Leeks, and Corn

Author: Nancy Oakes

Grilled Asparagus with Gorgonzola Butter

Author: Allen Susser

CRISPY FRIED GOAT CHEESE

Browned Onion Kugels

Tomato and Cucumber Salad with Pita Bread and Za'atar

Bread Stuffing with Mushrooms and Bacon

Sweet and Tangy Peach Relish

Author: Elizabeth Green

Green Beans with Toasted Walnuts and Dried Cherry Vinaigrette

Author: Diane Morgan

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...

Author: Tasha de Serio

Chicharrones Tacos

A wildly popular Latin snack food throughout the Americas, chicharrones are made from pork belly that has been cooked for a long time with the skin on, and contains a little meat (what we think of as pork...