Side Dishes Recipes - SAVEUR.com

66 results for "vegetarian"
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Stir-Fry (4) Broil (3) Grill/Barbecue (3) Chill (2) Steam (2) Braise (1) Marinate (1) Slow Cook (1) Stew (1) Topic Recipe (66) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"vegetarian"; var omni_prop11 = omni_channel+":"+"vegetarian"; var omni_prop12 = omni_channel+":"+"vegetarian"; var omni_prop18 = "vegetarian"; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Easy"; var omni_prop8 = "Course:Side Dish,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 07/15/2011 Tomato–Zucchini Tian This is a wonderful dish for the summer dinner table or a family gathering. Issue #8 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 09/02/2011 Pickled Tomatoes Whole pickled tomatoes are a perennial favorite in Russia. Issue #130 01/18/2010 Savoy Cabbage and Rutabaga Slaw Rutabagas, walnuts, and molasses give the usual summer slaw a winter's twist. Does Not Apply Source: www.foodandwine.com 09/19/2011 Aloo Gobi (Curried Cauliflower and Potatoes) Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices. Issue #141 09/19/2011 Tauge Goreng (Stir-Fried Bean Sprouts With Chinese Chives) Bean sprouts, often used raw as garnish, take center stage in this quick, flavor-packed stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence. Issue #141 04/03/2013 Pasta with Grilled Artichokes Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Continue... Issue #130 05/31/2011 Japanese-Style Fried Brown Rice This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou. Issue #111 07/26/2011 Grilled Mushrooms The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables. Issue #68 12/14/2010 Momofuku Ginger Scallion Noodles Momofuku's recipe for Ginger Scallion Noodles by David Chang Does Not Apply 06/08/2012 Zalata Amba (Chickpeas with Mango Pickle) The recipe for this zesty Iraqi salad, which uses pickled mango, or amba, comes from the cart Aladdin's Castle Café in Portland, Oregon. Issue #148 07/07/2011 Asparagus and Rice Sauté Developed as a salvage effort after a batch of long-grain rice failed to cook properly in a rice cooker, this bright, deep saute just might be an improvement on the original plan. Does Not Apply 03/20/2013 Charkhlis Chogi (Beets in Tart Cherry Sauce) Tart cherries bring sweet-sour flavor to this simple beet salad recipe. Issue #155 09/04/2012 Colcannon Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. Issue #150 12/14/2011 Ochazuke (Green Tea Rice) Japanese ochazuke is just white rice steeped in green tea, and yet it's so much more. Issue #144 10/02/2011 Baba Ghannouj (Mashed Eggplant Spread) In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise. Issue #141 06/29/2012 Corn Relish This bright-tasting relish is one of our favorite uses for summer corn. Issue #130 07/05/2011 Watermelon, Feta, and Olive Salad In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives. Issue #113 12/19/2007 Dry-Cooked Cabbage with Tofu and Peas This recipe is based on a dish served by Satya, the head cook at Radha Govinda Mandir, an International Society for Krishna Consciousness temple in Brooklyn, New York. Issue #108 11/08/2007 Green Gram Beans with Coconut Legumes, known collectively as dhal, are—along with rice—the staff of life in south India, providing protein in a vegetarian diet. Issue #45 « Previous 1 2 3 4 Next »