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Narrow Results You've Selected: Spanish/Portuguese Side Dish Remove all Source Saveur (13) Laylita's Recipes (1) New York Magazine (1) Difficulty Easy (15) Main Ingredient Vegetables (7) Potato (6) Pork (3) Rice (2) Fish (1) Show all... Fruit (1) Lamb (1) Season Summer (6) Spring (5) Fall (3) Winter (3) Occasion Easter (1) Technique Saute (5) Fry (4) Bake (3) Chill (3) Grill/Barbecue (3) Show all... Roast (3) No Cook (1) Slow Cook (1) Stir-Fry (1) 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 = "Course:Side Dish"; var omni_prop8 = "Cuisine:Spanish/Portuguese,Course:Side Dish"; var omni_pageName="saveur:"+omni_prop12; 08/29/2010 Patatas Bravas (Fried Potatoes with Allioli and Chile Sauce) The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil. Issue #132 03/05/2010 Grilled Green Onions with Romesco Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes. Issue #128 01/28/2008 Fried Rice Chinese, Japanese, and Portuguese ingredients come together in this basic dish. Issue #93 11/04/2005 Julia's Batter-Coated Fried Eggplant with Honey, Mint, and Sesame Seeds This recipe is a great example of home cooking with a Moorish influence. Issue #83 01/09/2006 Wood-Fire-Roasted Piquillo Pepper with Olive Oil and Garlic For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled. Issue #75 12/05/2005 Grilled White Asparagus with Mushroom Mayonnaise Grilling imparts a smoky flavor to these delicate spears. Issue #75 12/02/2005 Potatoes Stewed with Paprika and Chorizo In making this dish, cooks in Rioja traditionally crack the potatoes apart with their hands instead of cutting them, a process said to release just enough starch to thicken the sauce. Issue #75 08/30/2005 French Fries Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp. Issue #59 03/14/2002 Patatas Fritas In Spain, potatoes are often boiled to cook the interior before being fried in olive oil. Issue #21 03/22/2007 Potatoes Roasted with Saffron The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes. Issue #6 03/22/2007 Rice Salad Saffron lends an extraordinary flavor to even basic rice dishes like this one. Issue #6 05/23/2011 Bernardette’s Cod Salad After it was founded in 1893, the Noriega Hotel quickly became the center of Bakersfield, California's lively Basque community. One of the regulars' favorite dishes is a zingy cod salad, served on family-style along with other Basque delicacies like pickled tongue and rabbit stew. Does Not Apply 12/05/2009 Leek Empanadas Leeks come together with raisins and pancetta in a unique and savory filling for empanadas. If you can't find empanada dough in your supermarket or Spanish grocers, try using a large glass to cut out circles of dough from puff pastry sheets. Continue... Does Not Apply Source: Laylita's Recipes 07/19/2008 Asparagus en Bolsa From New York Magazine Does Not Apply Source: New York Magazine 08/26/2002 Catalan Roasted Vegetables The Catalan verb escalivar means to cook in hot ashes (caliu, and escalivada, an assortment of roasted vegetables, is traditionally made exactly that way. Does Not Apply