Side Dishes Recipes - SAVEUR.com

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Narrow Results You've Selected: Side Dish Vegetables Winter Fry Remove all Source Saveur (14) I'm Mad and I Eat (1) Difficulty Easy (12) Medium (3) Cuisine American (5) Jewish (2) Vegetarian (2) Asian (1) Classic (1) Show all... Eastern European/Russian (1) English/Scottish (1) Gluten-Free (1) Hawaiian (1) Indian (1) Italian (1) Kid-Friendly (1) Kosher (1) Mexican (1) Moroccan (1) Simple (1) Southern/Soul Food (1) Occasion Christmas (4) Thanksgiving (3) 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 = "Technique:Fry"; var omni_prop8 = "Course:Side Dish,Main Ingredient:Vegetables,Season:Winter,Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 09/12/2011 Bubble and Squeak This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips. Issue #141 10/02/2007 Green Bean Casserole This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company. Issue #106 09/28/2007 Myanmar-Style Long Bean Salad (Pei Daunt Shay Thoke) This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine. Issue #100 06/26/2008 Fried Onion Rings These are the perfect accompaniment to any burger. Issue #60 10/05/2012 Saag Paneer (Spinach with Fresh Indian Cheese) It's not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild paneer, or fresh cheese—especially when scooped up with hot flatbread. Issue #59 11/28/2007 Romeritos with Shrimp Cakes Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach. Issue #55 10/04/2001 Batter-Fried Scallions For this recipe it is best to use thin scallions. Issue #47 10/25/2000 Fried Fennel The batter in this recipe is adapted from one given for frying vegetables in the 19th-century Italian cookbook, The Art of Eating Well (Random House, 1996). Issue #37 09/10/2007 Vegetable Curry Browning curry powder intensifies its flavor and color and is recommended for this recipe. Issue #10 03/01/2007 Eggplant Smothered with Charmoula Marinade The fresh taste of charmoula, a Moroccan spice blend, is a perfect complement to the warm creaminess of eggplant. Issue #7 01/19/2007 Miss Daisy’s Red Rice A Southern classic and a staple of Lowcountry cooking, this side is easy to prepare and simply delicious. Issue #1 02/13/2013 Lemony Fried Cauliflower In this take on a traditional Sephardic Jewish dish, culupidia frita con limón, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice. Does Not Apply 02/05/2013 Brussels Sprout Chips with Sweet Chile Sauce Tossing crisp-fried Brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and sriracha enlivens the old standby. Does Not Apply 04/15/2010 Potato-Celeriac Gratin Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue... Does Not Apply 12/10/2009 Potato Latkes Grating the potatoes and onions by hand give these latkes a rustic feel, but if you're short on time, feel free to take some help from your trusty food processor. Either way, the result will be absolutely delicious. Does Not Apply Source: I'm Mad and I Eat