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Narrow Results You've Selected: Recipe Side Dish Saute American Vegetables Remove all Source Saveur (31) Chow (2) Not Eating Out in NY (2) Orangette (2) Serious Eats (2) Show all... eCurry (2) 101 Cookbooks (1) About.com (1) Always Order Dessert (1) Astray Recipes (1) Boing Boing (1) Boston (1) Christie's Corner (1) Closet Cooking (1) Culinary Media Network (1) Daily Candy (1) Doezn't Taste Like Chicken (1) EcoMetro (1) Elly Says Opa (1) Epicurious (1) Food & Love (1) Food Blogga (1) Furey and the Feast by Cynthia Furey (1) Gastronomer's Guide (1) Kitchenography (1) Luna Cafe (1) Mother Earth News (1) My Recipes (1) NPR (1) Natural Counselor Blog (1) New York Magazine (1) New York Times (1) Norma's Journal (1) Not Without Salt (1) Pantry Raid (1) Passionate About Baking (1) Scrumptious Blog (1) Seasonal Ontario Food (1) Simply Recipes (1) Six Course Dinner (1) Splendid Table (1) The 99 Cent Chef (1) The Daily Green (1) The Expatriate's Kitchen (1) The Nourishing Gourmet (1) The Pioneer Woman (1) Today.MSNBC (1) Veggie Belly (1) Difficulty Easy (63) Medium (10) Season Fall (36) Winter (23) Summer (17) Spring (12) Occasion Thanksgiving (17) Christmas (12) Backyard BBQ (4) Cocktail Party (2) Easter (2) 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:Vegetables"; var omni_prop8 = "Topic:Recipe,Course:Side Dish,Technique:Saute,Cuisine:American,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 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 01/28/2013 Escarole with Prosciutto Fried slices of prosciutto provide a crisp contrast to sautéed escarole. Issue #125 04/13/2010 Green Beans with Pancetta and Mint This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also slightly sweetens the beans. A garnish of toasted chopped hazelnuts adds a lovely nutty crunch. Continue... Issue #115 10/09/2008 Hashed Turnips This recipe for earthy, flavor-packed turnips is based on one belonging to Leah Chase, proprietor of Dooky Chase’s, in New Orleans. Issue #115 02/04/2010 Chicken and Brown Rice with Chorizo Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue... Issue #111 10/08/2007 Herbed Haricots Verts This delicate bean dish is a sophisticated take on a holiday classic. Issue #106 04/02/2007 Stewed Okra and Tomatoes Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time. Issue #101 04/02/2007 Christine Galanis’s Greek-Style Vegetables Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish. Issue #101 08/29/2007 Sautéed Jerusalem Artichokes Jerusalem artichokes are a cold-weather favorite with a sweet, warm taste. Issue #98 10/30/2007 Green Beans Almondine This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find. Issue #80 03/01/2007 Multicultural Stuffing This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing. Issue #79 10/30/2007 Sauteed Brussels Sprouts with Bread Crumbs This is our adaptation of an autumnal side dish frequently used at Thanksgiving time. Issue #70 11/07/2008 Sauteed Brussels Sprouts with Pecans These buttery, nutty vegetables are the perfect autumn side dish. Issue #62 01/18/2010 Pasta with Carrots, Risotto-Style We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue... Issue #59 04/30/2007 Farmers’ Market Vegetables with California Chèvre Inspired by a trip to the farmers’ market, this dish is best when using the freshest vegetables one can find. Issue #51 04/19/2007 Fried Asparagus It is amazing what a little oil and heat can do for asparagus! Issue #50 10/04/2001 Spaghetti Collins This recipe was adapted from Pascal’s Manale in New Orleans. Issue #47 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 Succotash Fresh succotash is an American classic. Issue #37 10/24/2000 Potatoes with Sautéed Horn of Plenty Chanterelles Horn of plenty chanterelles, also known as trumpets of death, aren't true chanterelles, but are classified as chanterelloid, or chanterelle-like, fungi. Issue #36 « Previous 1 2 3 4 5 Next »