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Narrow Results You've Selected: Vegetables Saute Remove all Source Saveur (393) New York Times (7) Orangette (6) Giuliano Hazan (5) Smitten Kitchen (5) Show all... 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This one stands alone. Issue #104 07/13/2007 Caponata (Sicilian Sweet-Sour Vegetables) This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins. Issue #104 05/31/2007 Pear and Boudin Salad Boudin blanc is a smooth, delicately spiced sausage made from veal, chicken, or pork and, sometimes, milk, eggs, and bread crumbs. Issue #103 05/31/2007 Parsi-Style Braised Greens This dish can be made with whatever greens are in season. Issue #103 05/07/2007 Potato and Leek Soup Sometimes bacalao (salt cod) is added to this home-style soup. Issue #102 05/07/2007 Mashed Smoky Eggplant with Tomatoes This smooth-textured, luscious side dish is excellent served with rice on naan. Issue #102 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 Confit d’Oignons au Cidre (Cider-Spiked Onion Confit) This condiment pairs beautifully with buckwheat crêpes. Issue #101 04/02/2007 American Chop Suey This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac. 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 03/01/2007 Chickpea Porridge with Chile Oil (Pepián de Garbanzos) This creamy, smooth chickpea purée takes on an intriguing spicy note when drizzled with chile oil. Issue #100 03/01/2007 Sudado de Pescado (Huanchaco-Style Fish Stewed in Tomatoes and Chiles) This simple stew represents a typical way of preparing fish throughout northern Peru. Issue #100 08/29/2007 Anchovy Dip with Crudités (Anchoïade) This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables. Issue #98 08/29/2007 Sautéed Jerusalem Artichokes Jerusalem artichokes are a cold-weather favorite with a sweet, warm taste. Issue #98 09/04/2007 Mirliton Casserole Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber. Issue #97 09/04/2007 Rabbit Enchiladas with Red Mole These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese). Issue #97 01/16/2008 Potato Ravioli with Chanterelle Mushrooms (Kartoffelteigtaschen mit Pfifferlingen) These delicious ravioli get their gently chewy consistency from a dough that's made of boiled potatoes. Issue #96 01/16/2008 Three-Chile Salsa This dark, almost chocolatey salsa would make a great accompaniment for seared steak or grilled pork chops. Issue #96 01/16/2008 Quail Braised in Tomatillo–Chile Sauce (Guisada de Guilota) In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in. Issue #96 01/17/2008 Whole Wheat Crostini with Creamed Chanterelles Use hearty whole wheat bread for this simple and appealing dish. Issue #95 « Previous 1. . . 4 5 6 7 8 . . .30 Next »

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