Side Dishes Recipes - SAVEUR.com

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Narrow Results You've Selected: Side Dish Central/South American Saveur Remove all Difficulty Easy (11) Medium (2) Main Ingredient Vegetables (8) Rice (3) Beans (2) Cheese (1) Chicken (1) Show all... Fruit (1) Pork (1) Potato (1) Season Summer (5) Fall (3) Spring (3) Winter (1) Technique Saute (4) Chill (2) Fry (2) No Cook (2) Poach (1) Show all... Stir-Fry (1) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Course:Side Dish,Cuisine:Central/South American,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 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 05/22/2012 Baião-de-Dois (Rice and Black-Eyed Peas) Bacon, chorizo, and annatto flavor this northern Brazilian take on rice and beans. Issue #148 12/12/2012 Hearts of Palm Fries with Chipotle Mayo These addictive fries, served at Yerba Buena restaurant on New York City's Lower East Side, can be made with fresh hearts of palm for a crispier texture. Issue #136 01/09/2011 Cassava with Garlic and Citrus In this recipe for Yuca con Mojo, starchy cassava, boiled until tender and brightened with a citrusy marinade, makes a great side dish for grilled or roasted meats. Issue #136 03/17/2009 Sautéed Collard Greens These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South. Issue #117 03/01/2007 Chickpea Porridge with Chile Oil (Pepián de Garbanzos) This creamy, smooth chickpea purée takes on an intriguing spicy note when drizzled with chile oil. Issue #100 03/01/2007 Yuca Hervida (Boiled Yuca) Yuca is as essential to the millions who live in the tropical lowlands of South America as corn is to the people of Central America and Mexico. Issue #100 12/15/2005 Ecuadoran Potato Cakes Ecuadorans like to top these potato cakes with a fried egg for lunch and serve it with fish for dinner. Issue #79 04/15/2008 Toasted Manioc Flour Manioc flour, which in texture actually resembles fine meal, is served at virtually every meal in South America. Issue #66 10/23/2000 Chopped Tomato Salad This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats. Issue #35 10/23/2000 Italian-Style Eggplant Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too. Issue #35 08/08/2007 Humitas Humitas, sometimes called tamales, are made with fresh corn—not dried, as tamales are. Issue #14 03/22/2013 Favorite Spicy Recipes This collection of our favorite hot and spicy recipes will warm up your plate and put some fire in your belly. Does Not Apply 12/04/2012 Andean Paella (Quinoa Paella) A modern take on traditional rice-based paellas, this quinoa-based recipe from Maria Eugenia Terragno, becomes an ultimate one-pot-wonder of comfort foods. Does Not Apply 08/22/2002 Chicken with Rice This simple dish is a staple of home cooking throughout Spain and Latin America. Does Not Apply