108
results
Narrow Results
You've Selected:
Side Dish
Easy
Thanksgiving
Source
Saveur (92)
New York Times (2)
Daily Unadventures in Cooking (1)
Edible Portland (1)
Examiner (1)
Main Ingredient
Vegetables (71)
Fruit (16)
Bread (15)
Nuts (10)
Potato (10)
Cuisine
American (62)
Vegetarian (15)
Gluten-Free (13)
Kosher (10)
Southern/Soul Food (10)
Season
Fall (87)
Winter (58)
Spring (12)
Summer (9)
Technique
Bake (30)
Saute (24)
No Cook (8)
Slow Cook (8)
Roast (5)
Topic
Recipe (108)

Advertisement
11/16/2007
Gingered Sauerkraut
William Woys Weaver included this recipe from a local farming family in his book Pennsylvania Dutch Country Cooking (Abbeville Press, 1993).
Issue #22
11/16/2007
Horseradish Applesauce
Fresh horseradish and homemade applesauce makes this recipe especially delicious.
Issue #22
10/30/2007
Mushroom Stuffing
This stuffing, adapted from Joe's Book of Mushroom Cookery (Atheneum, 1986), is best cooked separately, rather than inside the bird.
Issue #22
10/30/2007
Sweet Potato Casserole
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
Issue #22
10/24/2007
Mrs. Apple's Creamed Corn
This recipe is based on dried sweet corn, a Pennsylvania Dutch staple that's rarely seen outside the area.
Issue #22
10/24/2007
Red Cabbage with Caraway Seeds
The caraway seeds give a sweet tangy flavor to this tart red cabbage dish.
Issue #22
03/20/2002
Salad of Haricots Verts and Green Hazelnuts
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
12/05/2000
Seasoned Mashed Potatoes
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
Issue #16
11/14/2007
Herbed Corn Bread Stuffing
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
Issue #15
03/08/2007
Baked Macaroni and Cheese
Use a sharp cheddar for this classic American side dish.
Issue #9
03/08/2007
Candied Yams
Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown.
Issue #9
03/08/2007
Mashed Potatoes
Lots of butter and warm cream make these mashed potatoes irresistible.
Issue #9
03/08/2007
Southern-Style Corn Pudding
Toasted bread adds texture and body to this dish, while a touch of sugar imparts a Southern flavor.
Issue #9
01/27/2007
Marinated Zucchini and Green Bean Salad
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
Issue #5
01/23/2007
Cranberries with Port
We found the easiest and tastiest way to make this all-important side dish to your holiday meal.
Issue #3
01/23/2007
Perfect Wild Rice
For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires.
Issue #3
01/23/2007
Cipolline Onions in a Sweet and Sour Sauce
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Issue #2
03/04/2013
Soy-Braised Kabocha Squash
Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.
Does Not Apply
02/05/2013
Brussels Sprout Chips with Sweet Chile Sauce
Tossing crisp-fried Brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and sriracha enlivens the old standby.
Does Not Apply
11/20/2012
Truffled Macaroni and Cheese
The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish.
Does Not Apply
« Previous 1 2 3 4 5 . . .6 Next »