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Side dishes

Explore 2692 recipes, 1 project, 91 articles, 58 galleries, 401 videos, and more

Savory Autumn Leaf Pies

Ingredients
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 2 carrots, peeled and coarsely chopped
  • 2 parsnips, peeled and coarsely chopped
  • 1 tablespoon sugar
  • 3/4 teaspoon coarse salt
  • 1 head of garlic
  • 2 tablespoons olive oil
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
  • 2 teaspoons coarse salt
  • 1/4 cup plus 2 tablespoons vegetable shortening
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup plus 2 tablespoons ice water
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 8 ounces Swiss or red chard (leaves and stems), washed and chopped
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Twice Baked Sweet Potatoes with Sage and Pecans

Ingredients
  • 8 sweet potatoes, (about 5 pounds)
  • 1 1/3 cups finely chopped shallots, (about 8 ounces)
  • 1 tablespoon chopped fresh plus 1 teaspoon sage
  • 1 1/3 cups low-fat cottage cheese
  • 1 1/4 teaspoons salt
  • 1/4 teaspoons freshly ground black pepper
  • 1/4 cup coarsely chopped pecans, (about 16 pecan halves)
  • Olive-oil, cooking spray
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Twice-Baked Potatoes with Green Onions

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Fennel with Parmigiano and Lemon

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Broiled Tomatoes

Other Ideas:
Easy recipes, Tomatoes
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Grilled Asparagus with Spring Onion Vinaigrette

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Watercress-Cucumber Salad

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Cooked Dried Beans

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Braised Fennel and Artichokes

Other Ideas:
Artichokes, Fennel
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 dried mild red chile, such as Italian finger hots or red Thai
  • 3 large fennel bulbs, cored, outer layers removed, and cut into 2-by-1/8-inch strips
  • 4 large artichokes, outer leaves removed, head cut into thin slices
  • 4 strips lemon peel
  • 4 sprigs thyme
  • 1/2 cup dry white wine
  • Coarse sea salt
  • Freshly ground black pepper
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Roasted Potatoes with Ricotta

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