Side Dishes Recipes - SAVEUR.com

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Narrow Results You've Selected: Side Dish Bake Saveur French Easy Remove all Main Ingredient Potato (5) Vegetables (4) Cheese (2) Bread (1) Eggs (1) Show all... Nuts (1) Pork (1) Tomato (1) Season Winter (6) Fall (5) Summer (2) Spring (1) Occasion Christmas (2) Easter (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 = "Difficulty:Easy"; var omni_prop8 = "Course:Side Dish,Technique:Bake,Source:Saveur,Cuisine:French,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 03/20/2011 Maple Syrup-Roasted Tomatoes Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas. Issue #136 12/21/2010 Provençal Granola Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too. Issue #135 10/16/2010 Galette de Pomme de Terre (Potato Galette) This crusty potato cake is inspired by the one served at L'Ami Louis. Continue... Issue #133 08/29/2007 Potato Gratin One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006). Issue #98 08/29/2007 Squash Gratin (Gratin de Courge) A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash. Issue #98 12/06/2005 Stuffed Tomatoes and Summer Squash Stuffed vegetables are a classic summer food all over the southeast of France. Issue #86 10/13/2005 Potatoes Baked in Milk and Cream You can smell the milk and cream turn from sweet to savory as this dish bakes. Issue #68 03/08/2007 Fennel Gratin Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence. Issue #32 03/14/2002 Garlic Custard with Chanterelles and Parsley Sauce Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only. Issue #20 08/31/2007 Panisses These chickpea-flour "fries" are a staple of Niçoise cuisine. Issue #8 08/31/2007 Chickpea-flour Crêpe The chickpea-flour crêpe called socca is a classic of Niçoise cuisine. Issue #8 08/21/2002 Evelyne's Gratinéed Potatoes Crème fraîche gives a slight tang to this classic dish. Does Not Apply