Soups & Stews (28)
Main Course (19)
Side Dish (18)
The sweet potato purée and onion marmalade enhance the natural sweetness of scallops in this recipe by New Orleans chef Frank Brigtsen.
We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss.
These pillow-soft gnocchi come from Boston’s Sportello.
This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak.
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.
This recipe gives color and kick to a skillet of fried potatoes.
This savory hash transforms leftovers into an elegant breakfast.
This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
This classic beet soup is traditionally served with savory pastries called pirozhki.
In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
Made with naturally preserved corned beef, ham, and potatoes, this dish exemplifies the delights of diner food.
Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish.
These delicious ravioli get their gently chewy consistency from a dough that's made of boiled potatoes.