Side Dishes Recipes - SAVEUR.com

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Narrow Results You've Selected: Side Dish Saute French Medium Remove all Source Saveur (4) Main Ingredient Vegetables (3) Eggs (2) Cheese (1) Rice (1) Tomato (1) Season Spring (1) Topic Recipe (4) 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:Medium"; var omni_prop8 = "Course:Side Dish,Technique:Saute,Cuisine:French,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 10/06/2010 Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles) Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream. Issue #133 05/11/2010 Artichoke Hearts Stewed in Olive Oil (Artichauts à la Barigoule) Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue... Issue #129 03/28/2002 Corn Soufflé Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco. Issue #13 08/31/2007 Niçoise-Style Stuffed Vegetables Though purists prefer a different stuffing for each vegetable, this one is good for all. Issue #8