In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
This recipe for earthy, flavor-packed turnips is based on one belonging to Leah Chase, proprietor of Dooky Chase’s, in New Orleans.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
This delicate bean dish is a sophisticated take on a holiday classic.
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year.
A great recipe using leftover ham and biscuits from the holidays.
At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
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.
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
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.
A popular Roman-Jewish specialty, this dish is simple but exquisite.
This tart combines delicately flavored treviso with pungent gorgonzola.