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03/20/2013
Charkhlis Chogi (Beets in Tart Cherry Sauce)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
11/15/2012
Okra Pickles
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Issue #151
10/15/2012
Resanbinsi (Rice and Beans with Coconut Milk)
Coconut milk is an essential ingredient in many Garifuna dishes, including this creamy take on rice and beans.
Issue #151
10/22/2012
Celery Root Rémoulade
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
09/11/2012
Twice-Baked Potatoes
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.
Issue #150
09/04/2012
Colcannon
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Issue #150
07/17/2012
Papas con Rajas (Sautéed Potatoes and Chiles)
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
Issue #149
07/17/2012
Frijoles de Olla (Stewed Pot Beans)
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
Issue #149
06/08/2012
Zalata Amba (Chickpeas with Mango Pickle)
The recipe for this zesty Iraqi salad, which uses pickled mango, or amba, comes from the cart Aladdin's Castle Café in Portland, Oregon.
Issue #148
11/01/2011
Green Beans and Tomatoes
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Issue #142
10/18/2011
Olive Oil-Braised Vegetables
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.
Issue #141
10/02/2011
Baba Ghannouj (Mashed Eggplant Spread)
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
06/13/2011
Watermelon Rind Pickles
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
Issue #139
06/09/2011
Tennessee-Style Mustard Coleslaw
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.
Issue #139
05/20/2011
Lexington-Style Red Slaw
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
Issue #139
05/20/2011
Barbecued Baked Beans
These classic baked beans are a barbecue side-dish staple.
Issue #139
05/20/2011
Brunswick Stew
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
Issue #139
02/01/2012
Roasted Cauliflower with Tahini Sauce
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
Issue #132
09/19/2011
Roasted Beets with Garlic–Potato Spread (Pantzaria me Skordalia)
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.
Issue #131
06/29/2012
Corn Relish
This bright-tasting relish is one of our favorite uses for summer corn.
Issue #130
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