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Side dishes

Explore 2691 recipes, 1 project, 91 articles, 58 galleries, 400 videos, and more

Corn Salad

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Grilled Beets with Fresh Goat Cheese Dressing

Other Ideas:
Goat cheese, Red beets
Ingredients
  • 6 medium red beets
  • 3/4 cup fresh goat cheese
  • 1/2 cup goat's milk or half-and-half
  • 1/4 cup extra-virgin olive oil, plus more for grilling
  • Coarse salt and freshly ground black pepper
  • 1 teaspoon fennel pollen or toasted ground fennel seed
  • 6 sprigs fresh thyme
  • 1 teaspoon honey
  • Freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper
  • Maldon sea salt
  • Chive blossoms (optional), for garnish
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Sour Cherry and Rosemary Focaccia

Time:6 hours 10 mins
Ingredients
  • 1 1/2 pounds bread flour, (4 1/2 to 5 cups), plus more for surface and bowl
  • 2 3/4 cups warm water (about 110 degrees)
  • 3/4 teaspoon active dry yeast (from one 1/4-ounce envelope)
  • Coarse salt
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 12 ounces fresh sour (tart) cherries (or drained thawed frozen), pitted (2 cups)
  • 2 tablespoons coarse sanding sugar
  • 2 tablespoons fresh rosemary
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Devil's Black Bean Salsa

Ingredients
  • 3 tablespoons olive oil, plus more for baking sheet
  • 2 ears fresh corn, kernels shaved from the cob
  • 1 orange bell pepper
  • 1 fifteen-and-a-half-ounce can black beans, rinsed and drained
  • 1 mango peeled, pitted, and cut into 1/4-inch dice
  • 1 hot red pepper, seeds and ribs removed, finely diced
  • 1/2 red onion, finely diced
  • Juice of 2 limes (about 5 tablespoons)
  • 1 teaspoon coarse salt
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Creamed Spinach

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Callaloo

Other Ideas:
Jamaican, Vegetable dishes
Ingredients
  • 2 pounds callaloo
  • 1 tablespoon cooking oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 whole scallions, chopped
  • 1 sprig fresh thyme, or 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup water
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Sweet-And-Sour Green Cabbage with Bacon

Time:30 mins
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Zucchini Fritters

Time:25 mins
Ingredients
  • 2 medium zucchini (about 8 ounces each), trimmed
  • 1 medium onion
  • 1/2 cup grated Pecorino Romano cheese (1 ounce)
  • 1/3 cup all-purpose flour
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh oregano
  • Coarse salt and freshly ground pepper
  • 2 large eggs, lightly beaten
  • Extra-virgin olive oil, for frying
  • Plain yogurt and apricot jam, for serving
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Roasted Red Pepper Salad

Time:30 mins
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Basmati Rice Pilaf

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