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Side dishes

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

Risotto with Squash Blossoms

Ingredients
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 tablespoon extra-virgin olive oil, plus 1 cup for frying
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 cup finely chopped onion
  • 2 1/2 teaspoons minced garlic
  • 1 1/4 cups Arborio rice
  • 1/2 cup dry white wine
  • Salt and freshly ground black pepper
  • 14 squash blossoms
  • 1 large egg yolk
  • 1/4 cup cold whole milk
  • 2 tablespoons all-purpose flour
  • Coarsely chopped opal basil, for garnish
  • Freshly grated Parmesan, for garnish
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French Fries

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Shredded Sauteed Cabbage

Other Ideas:
Cabbage
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Pickled Hot Cherry Peppers over Cheese

Other Ideas:
Cheese, Cherry peppers
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Fava Bean and Pecorino Salad

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French Potato Salad

Time:30 mins
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Stuffed Artichokes

Ingredients
  • 5 large globe artichokes
  • 2 lemons, cut in half
  • 4 large onions, (2 1/2 pounds), sliced lengthwise into 1/4-inch wedges
  • 3 cloves garlic, finely minced
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 cups fresh breadcrumbs
  • 1/2 cup nicoise olives, pitted and coarsely chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • 6 anchovy fillets, minced to a paste (1 tablespoon)
  • 1 tablespoon thyme
  • Salt and freshly ground black pepper, to taste
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 tablespoons grated Parmesan, cheese
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Grilled New Potatoes

Other Ideas:
New potatoes, Potato dishes
Ingredients
  • 1 1/2 pounds small new potatoes, scrubbed (if using larger potatoes, cut into 1-inch chunks)
  • 1/4 teaspoon coarse salt, plus more for cooking water
  • 2 tablespoon Dijon mustard
  • 2 tablespoon soy sauce
  • 2 tablespoon olive oil
  • 1/4 teaspoon freshly ground pepper
  • Vegetable oil, for grate
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Carrot and Parsnip Puree

Other Ideas:
Carrots, Comfort food, Parsnips
Ingredients
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 6 chives
  • 1 teaspoon extra-virgin olive oil
  • 4 medium parsnips, peeled and cut into 1/2-inch dice
  • 1 bunch carrots, peeled and cut into 1/4-inch dice
  • 1/2 small onion, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 1/2 cup homemade or low-sodium canned chicken stock
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Creamy Polenta

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