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Narrow Results You've Selected: Chill Vegetables Summer American Remove all Source Saveur (19) Cookthink (1) Difficulty Easy (18) Medium (2) Course Side Dish (9) Appetizers (4) Salad (3) Soups & Stews (3) Condiments and Sauces (2) Occasion Easter (2) Thanksgiving (2) Backyard BBQ (1) Topic Recipe (20) 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:American"; var omni_prop8 = "Technique:Chill,Main Ingredient:Vegetables,Season:Summer,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 06/29/2012 Corn Relish This bright-tasting relish is one of our favorite uses for summer corn. Issue #130 03/08/2009 Stuffed Celery 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. Issue #119 02/17/2009 Marinated Artichoke Hearts We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes. Issue #118 02/28/2008 Fennel, Sunchoke, and Apple Salad This refreshing salad works perfectly as a side dish or an appetizer. Issue #110 01/25/2008 Vichyssoise This chilled summertime soup is smooth and sumptuous. Issue #94 11/19/2007 Coleslaw You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw. Issue #88 12/05/2005 Hickory House Sweet Slaw LuAnn Tucker, Rick Bayless' sister, prefers this mayonnaise-enhanced slaw, another Hickory House specialty, to the tangy "sour" version. Issue #76 07/23/2007 Green Goddess Dressing According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel. Issue #70 07/23/2007 Thousand Island Dressing This thick, satisfying condiment has long been a favorite of salad lovers the world over. Issue #68 10/03/2008 Pickled Beets and Hard-Cooked Eggs In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack. Issue #61 08/22/2012 Chilled Carrot Soup with Fines Herbes Mousse This intense soup from the French Laundry seems to capture the very essence of fresh carrots. Issue #51 10/26/2000 Shaved Foie Gras and Rocket Salad This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters. Issue #38 04/10/2007 Tomato Aspic This is a classic from the Woman's Industrial Exchange in Baltimore. Issue #37 03/06/2007 Corn Relish This cool and crunchy summer condiment is a great way to use corn at its peak. Issue #37 10/25/2000 Chilled White Corn Soup This sweet corn soup is perfect for summer. Issue #37 03/08/2002 Marinated Eggplant Although Russians do can marinated eggplant, experts here don’t recommend it: Eggplant is low in acid, with a high moisture content, and breaks down quickly. We created this fresh alternative. Issue #29 05/21/2007 Marty’s Marinated Slaw Sweet, white vinegar–based slaw like this is barbecue’s standard side dish and is especially good piled on pork sandwiches. Issue #27 02/15/2007 Sheila Lukins’s Summer Succotash Salad This salad showcases the colors and flavors of summer—bright, crisp, and wonderfully light. Issue #6 01/23/2007 Eggplant Terrine The lovely terrine offers a beautiful presentation and a perfect marriage of flavors. Issue #2 08/11/2009 Quick Pickled Cucumbers And Sweet Onions Rice wine and apple cider vinegars give this quick pickled salad a sweet, tangy bite. Does Not Apply Source: Cookthink