Side Dishes Recipes - SAVEUR.com

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Narrow Results You've Selected: Side Dish Steam Vegetables Remove all Source Saveur (16) Astray Recipes (1) EcoMetro (1) Food o del Mundo (1) Foodie Tots (1) Show all... Not Eating Out in NY (1) Oh Hey Great! (1) Tony Tahhan (1) Wandering Chopsticks (1) Difficulty Easy (16) Medium (5) Hard (1) Cuisine American (7) Mexican (3) French (2) Indian (2) Italian (2) Show all... Middle Eastern (2) Moroccan (2) Vietnamese (2) Chinese (1) Cuban (1) Gluten-Free (1) Irish (1) Season Fall (11) Winter (9) Summer (8) Spring (7) Occasion Easter (3) Christmas (1) Topic Recipe (24) 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 = "Main Ingredient:Vegetables"; var omni_prop8 = "Course:Side Dish,Technique:Steam,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 02/18/2009 Steamed Artichokes We love these everyday delicacies for their simplicity. Issue #118 10/02/2007 Broccoli with Sicilian Sauce This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing. Issue #106 03/12/2007 Colcannon Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year. Issue #91 11/11/2005 Rice with Tomatoes and Onions Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd. Issue #71 08/30/2005 Plantain Tamales As a substitute for soft white plantains, hard to find in the United States, author Presilla uses a mixture of green bananas (for texture and color) and green plantains (for flavor). Issue #59 04/06/2007 Steamed Artichokes Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation. Issue #51 10/18/2000 Eggplant with Spicy Sauce Meant to be eaten cold, this Sichuan dish, like much of the cooking of that northern province, is quite spicy. Issue #43 03/08/2002 Roasted Peppers Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time. Issue #28 03/04/2002 Green Rice (Arroz Verde) This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986). Issue #26 11/07/2000 Seven-Vegetable Couscous Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same. Issue #25 04/26/2011 White Asparagus with Olive Oil Sabayon The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go. Issue #20 05/02/2007 Soupy Black Beans with Dumplings This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans. Issue #12 03/01/2007 Cooked Wild Greens Salad In Morocco, this salad is typically made with wild mallow leaves, but feel free to substitute greens that are easier to find. Issue #7 01/23/2007 Munchable Peanut Salad Spicy, spicy, spicy—this Indian snack from Madras will awaken all your senses. Issue #4 01/23/2007 Taro Cakes These traditional Hawaiian "cakes" are enriched with ahi tuna, adding an unusual, flavorful twist. Issue #3 05/08/2012 Vietnamese Lettuce Wraps A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce. Does Not Apply 04/16/2010 Baby Artichokes with Lime Butter, Nectarines, and Shallots Lime butter balances the flavor of sweet, ripe nectarines in this steamed dish, which also features baby artichokes. Use a Chinese bamboo steamer for the best results. Continue... Does Not Apply Source: Not Eating Out in NY 12/15/2009 Hubbard Squash Flan This recipe, courtesy of cookbook writer Anna Thomas, is a delicious way to make use of Blue Hubbard squash or any variety of sweet winter squashes, and is even better when served with chipotle sauce. Does Not Apply Source: Astray Recipes 12/15/2009 Curried Pumpkin Fettuccine with Heirloom Tomato Chutney This fresh pasta dish celebrates the wide availability of winter squash varietals, including the Blue Hubbard squash. The sauce is delicious alone, and even better when served with a homemade tomato chutney. Does Not Apply Source: EcoMetro 12/14/2009 Mashed Cauliflower with Balsamic Reduction This hearty, winter vegetable, mixed with butter and sour cream and finished it with a rich reduction, outshines plain old mashed potatoes. Continue... Does Not Apply Source: Food o del Mundo « Previous 1 2 Next »