Side Dishes Recipes - SAVEUR.com

12 results
Narrow Results You've Selected: Side Dish Italian Slow Cook Saveur Remove all Difficulty Easy (10) Medium (2) Main Ingredient Vegetables (7) Rice (6) Pasta (3) Tomato (3) Cheese (2) Show all... Beans (1) Beef (1) Fruit (1) Pork (1) Season Winter (8) Fall (7) Spring (3) Summer (3) Occasion Christmas (1) Thanksgiving (1) Topic Recipe (12) 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:Italian,Technique:Slow Cook,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 09/10/2011 Sedano e Pomodori Brasati (Braised Celery and Tomato) In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer. Issue #141 01/28/2008 Lemon Risotto The hint of lemon can transform many dishes including this creamy risotto. Issue #93 12/02/2005 Amarone Risotto Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano. Issue #75 06/21/2007 Tuscan-Style White Beans This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters. Issue #46 06/21/2007 Venetian-Style Rice and Peas This traditional dish is one of the recipes that, for us, defines the food of Venice. Issue #38 06/21/2007 Risotto with Green Beans and Yellow Bell Pepper This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan. Issue #38 10/24/2000 Chanterelle Risotto John Gottfried owner of Gourmet Garage shared this recipe with us. He uses premium salted butter in this risotto. Issue #36 10/19/2000 Ben's Cognac Risotto Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us. Issue #34 10/19/2000 Aldo's Garden Linguine This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas. Issue #34 03/04/2002 Rose's Red Sauce This simple recipe reveals the flavor superiority of san marzano tomatoes. Issue #26 03/14/2002 Farfalle with Wild Mushroom and Tomato Sauce Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season. Issue #21 06/18/2007 Sweet and Sour Onions Wildflower honey adds a wonderful flavor to the onions in this dish, but if it's hard to find, any honey will do. Issue #18