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Narrow Results You've Selected: Winter Side Dish Eggs Remove all Source Saveur (13) Chow (1) I'm Mad and I Eat (1) PattyCake Baking Co. (1) shem tov v' ta'am tov (1) Difficulty Easy (13) Medium (3) Cuisine American (12) Eastern European/Russian (2) Italian (2) Jewish (2) English/Scottish (1) Show all... French (1) German (1) Mexican (1) Occasion Cocktail Party (2) Christmas (1) Technique Fry (7) Bake (5) Chill (1) Grill/Barbecue (1) Roast (1) Show all... Saute (1) Slow Cook (1) Topic Recipe (17) 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:Eggs"; var omni_prop8 = "Season:Winter,Course:Side Dish,Main Ingredient:Eggs"; var omni_pageName="saveur:"+omni_prop12; 02/11/2012 Mămăligă Cu Smăntănă (Romanian Polenta with Sour Cream) This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish. Issue #145 08/30/2012 Bacon-and-Cheese Deviled Eggs SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich. Issue #135 12/17/2010 Deviled Eggs with Pickled Jalapeños This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993). Issue #135 07/13/2007 Clam Cakes These fritters are the perfect side dish for chowder. Issue #104 09/04/2007 German Potato Pancakes Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys. Issue #95 10/30/2007 Larry's Firecracker Latke Poppers These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer. Issue #63 11/28/2007 Romeritos with Shrimp Cakes Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach. Issue #55 10/25/2000 Fried Fennel The batter in this recipe is adapted from one given for frying vegetables in the 19th-century Italian cookbook, The Art of Eating Well (Random House, 1996). Issue #37 08/17/2007 East Hampton Corn Pudding This pudding is a delicious way to showcase East Hampton's fabled sweet corn. Issue #29 09/11/2007 Savory Buckwheat Crêpes with Gruyère These cheese crêpes are a specialty of Breton cooking. Issue #10 02/28/2007 Roasted Corn Custard Grilling corn takes a little extra effort, but it creates a beautifully complex flavor. Issue #8 01/27/2007 Swiss Onion Pie Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia. Issue #5 01/26/2007 Yorkshire Pudding Similar to the American popover, this savory pudding is a traditional accompaniment to a Sunday roast. Issue #5 12/10/2009 Potato Latkes Grating the potatoes and onions by hand give these latkes a rustic feel, but if you're short on time, feel free to take some help from your trusty food processor. Either way, the result will be absolutely delicious. Does Not Apply Source: I'm Mad and I Eat 12/10/2009 Pesto Latkes These Italian-inspired latkes, topped with a pesto made from pignoli nuts and Romano Locatelli cheese, is the perfect dish to spice up your Hanukkah spread. Does Not Apply Source: shem tov v' ta'am tov 09/29/2009 Roasted Asparagus with Poached Eggs Originally featured on the CHOW website, this recipe comes from the New York chef David Chang, who shares his technique for perfectly roasted asparagus. Topped with poached eggs, this vegetarian dish can serve as a main course. Does Not Apply Source: Chow 08/13/2009 Meyer Lemon Egg Salad This egg salad, spiked with Meyer lemon juice, is an easy go-to spread for weekend picnic sandwiches. Continue... Does Not Apply Source: PattyCake Baking Co.