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Narrow Results You've Selected: Vegetables Easy Vegetarian Remove all Source Saveur (109) Course Side Dish (44) Appetizers (27) Salad (20) Condiments and Sauces (14) Main Course (14) Show all... Soups & Stews (10) Breakfast/Brunch (7) Sandwich (7) Beverages (2) Bread (2) Season Fall (39) Summer (32) Winter (25) Spring (20) Occasion Christmas (18) Thanksgiving (18) Backyard BBQ (11) Cocktail Party (9) Easter (6) Show all... Passover (3) Birthday (1) Technique No Cook (23) Saute (15) Fry (10) Roast (10) Bake (9) Show all... Stew (5) Broil (3) Chill (3) Grill/Barbecue (3) Marinate (3) Braise (2) Brine (2) Stir-Fry (2) Freeze (1) Poach (1) Slow Cook (1) Topic Recipe (109) 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,Cuisine:Vegetarian"; var omni_pageName="saveur:"+omni_prop12; 03/20/2013 Charkhlis Chogi (Beets in Tart Cherry Sauce) Tart cherries bring sweet-sour flavor to this simple beet salad recipe. Issue #155 01/23/2013 Rajma (North Indian Kidney Bean Masala Stew) The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice. Issue #153 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 03/21/2013 Broccoli Casserole Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia. Issue #150 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 09/12/2012 Carrot-Ginger Dressing This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce. Issue #150 09/04/2012 Sambar (South Indian Onion Stew) A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions. 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 08/27/2012 Casa Dragones Guacamole Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle. Issue #149 08/06/2012 Huevos a la Mexicana (Mexican-Style Scrambled Eggs) This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Issue #149 07/18/2012 Sikil P'ak (Pumpkin Seed Salsa) This earthy toasted pumpkin seed salsa, a specialty of the Yucatán, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. Issue #149 07/18/2012 Salsa Roja (Tomato and Chile Salsa) Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke. Issue #149 07/18/2012 Salsa de Piña (Fresh Pineapple Salsa) Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish. Issue #149 07/18/2012 Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa) This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp. Issue #149 07/18/2012 Chiles Curtidos (Pickled Peppers) These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico. Issue #149 07/18/2012 Salsa Verde (Green Tomatillo Salsa) Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Issue #149 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 07/16/2012 Requesón Revuelto (Ricotta Scramble with Tomatoes) This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread. Issue #149 07/09/2012 Crêpes with Mushrooms, Gruyère, and Spinach Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche from the Perierra Crêperie cart. Issue #148 « Previous 1 2 3 4 5 . . .6 Next »