Saveur.com - Authentic Recipes, Food, Drinks and Travel

44 results
Narrow Results You've Selected: Vegetables Easy Side Dish Vegetarian Remove all Source Saveur (44) Season Fall (23) Summer (15) Winter (14) Spring (9) Occasion Thanksgiving (14) Christmas (12) Backyard BBQ (8) Easter (3) Cocktail Party (2) Show all... Passover (1) Technique Saute (9) Roast (6) Bake (4) Fry (4) No Cook (4) Show all... Broil (3) Grill/Barbecue (3) Chill (2) Braise (1) Marinate (1) Stir-Fry (1) Topic Recipe (44) 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 = "Cuisine:Vegetarian"; var omni_prop8 = "Main Ingredient:Vegetables,Difficulty:Easy,Course:Side Dish,Cuisine:Vegetarian"; var omni_pageName="saveur:"+omni_prop12; 03/19/2013 Charkhlis Chogi (Beets in Tart Cherry Sauce) Tart cherries bring sweet-sour flavor to this simple beet salad recipe. Issue #155 11/14/2012 Lemon-and-Herb-Roasted Vegetables Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used. Issue #152 11/15/2012 Okra Pickles Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal. Issue #151 10/22/2012 Celery Root Rémoulade This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish. Issue #150 09/04/2012 Colcannon Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. Issue #150 07/17/2012 Papas con Rajas (Sautéed Potatoes and Chiles) Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico. Issue #149 11/22/2011 Orange and Honey-Glazed Carrots Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying. Issue #142 11/14/2011 Roasted Vidalia Onions with Herbed Bread Crumbs Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping. Issue #142 10/31/2011 Green Beans and Tomatoes 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. Issue #142 10/30/2011 Parsley and Onion Salad Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower. Issue #142 10/02/2011 Baba Ghannouj (Mashed Eggplant Spread) In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise. Issue #141 09/19/2011 Aloo Gobi (Curried Cauliflower and Potatoes) 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. Issue #141 09/19/2011 Tauge Goreng (Stir-Fried Bean Sprouts With Chinese Chives) Bean sprouts, often used raw as garnish, take center stage in this quick, flavor-packed stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence. Issue #141 02/01/2012 Roasted Cauliflower with Tahini Sauce Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish. Issue #132 09/19/2011 Roasted Beets with Garlic–Potato Spread (Pantzaria me Skordalia) This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts. Issue #131 04/02/2013 Pasta with Grilled Artichokes Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Continue... Issue #130 06/29/2012 Corn Relish This bright-tasting relish is one of our favorite uses for summer corn. Issue #130 09/02/2011 Pickled Tomatoes Whole pickled tomatoes are a perennial favorite in Russia. Issue #130 01/03/2012 Orecchiette with Rapini and Goat Cheese Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue... Issue #126 08/15/2012 Green Bean and Radish Salad This simple salad is made with green beans, radishes, and a chile-infused honey. Issue #93 « Previous 1 2 3 Next »