Side Dish (146)
Main Course (73)
Popularized by Texas cookbook author Helen Corbitt in the 1950s, this sweet-tart vinaigrette, enriched with poppy seeds, is perfect for a salad of butter lettuce.
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
In Sweden meatballs are served plain, as a snack; on a sandwich with beet salad; or as they are here, with mashed potatoes, creamy gravy, and tart lingonberry preserves.
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Saintly Salad: Guatemalan Fiambre Kent Black
Fiambre, which means "served cold" is eaten only only in Guatemala, only on All Saint's Day. Though its origins are murky, as families took dozens of little dishes to the cemetery, over time they got mixed together, resulting in this easier-to-cary creation.
This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.
This briny mix of cauliflower and olives is a refreshing starter salad.
This bright, slightly spicy salad is great served with roasted chicken.
This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime.
Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for a salad of fried calamari, cauliflower, and chickpeas.
This earthy mushroom-infused oil is delicious drizzled over soups, noodle dishes, eggs, salads, and more.
Mushrooms, boiled until firm and succulent, are tossed with a dressing of chiles and sesame oil for this spicy salad.
This cool, creamy potato salad is spiked with pickle relish and red onion.
This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.
Sour cream and tart pickles complement earthy beets in this salad made by home cook Maija Kalniņa.