Side Dish (24)
Soups & Stews (10)
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
This piquant Middle Eastern dip is based on a recipe from author Peter Balakian. It takes its sweet and sour flavor from pomegranate molasses.
Refreshing molded salads like this one were wildly popular when a version of this recipe was first published, in Knox Gelatine: Dainty Dishes for Dainty People.
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
This bright-tasting relish is one of our favorite uses for summer corn.
Whole pickled tomatoes are a perennial favorite in Russia.
In our SAVEUR 100 list for January/February 2010, reader Christopher Michel praised Japanese cookbook author Harumi Kurihara for her simple and delicious recipes. These ginger-spiced green beans come from a recipe in her cookbook Everyday Harumi (Conran Octopus, 2009).
This easy appetizer can be served warm or chilled.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
This recipe is courtesy of Oswald Rivera, author of Puerto Rican Cuisine in America.
This refreshing salad works perfectly as a side dish or an appetizer.
This 1950s classic is a staple of picnics and salad bars.
This chilled summertime soup is smooth and sumptuous.
Served cold, this colorful dish combines black-eyed peas, red and green bell peppers, scallions, and tomatoes.
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
This recipe is an adaptation of one we found while visiting the Matakana farmers' market in new Zealand.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
More a dip than a salad, this “guacamole” boasts a flavorful Indian flair.