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Entries tagged with 'sides'

Smashed Green Beans and Potatoes with Pancetta from 'The Glorious Vegetables of Italy'

Cook the Book Kate Williams 4 comments

Dumping green beans in a pot with potatoes and boiling them for 25 minutes, as Domenica Marchetti instructs in The Glorious Vegetables of Italy, sounded like a pretty crazy idea. But I tried it anyway. Once the beans and potatoes were totally tender, I drained them and smashed them up, slowly drizzling in olive oil along the way. Towards the end, I added a pan-ful of crispy pancetta. Somewhere between the first smash and the last, the mushy beans and potatoes transformed into a soft green bowl of creamy comfort food. More

Grilled Corn with Spicy Korean Miso Sauce

Serious Eats J. Kenji López-Alt Post a comment

Grilled corn with a rich and spicy Korean chili sauce. More

Pickled Japanese Turnips with Shiso from 'Little Jars, Big Flavors'

Serious Eats Kate Williams 2 comments

Pickles are usually the easiest thing to put up, and the vinegar-ed recipes in Southern Living's Little Jars, Big Flavors, fall in line. Most of the pickles are simple, familiar choices like dills, bread and butters, and pickled green beans. This pickled turnip with shiso, however, stood out from the rest. Shiso is not ordinarily seen in American pickle recipes, especially from the dill- and mustard-focused South. Still, the lemony leaf makes plenty of sense in these Japanese-esque white wedges. More

Mexican Street Corn (Elotes)

Serious Eats J. Kenji López-Alt 30 comments

The classic Mexican street food of grilled corn slathered in a creamy chili and lime-spiked sauce with cheese. More

Charleston Hominy from 'The Lee Bros. Charleston Kitchen'

Serious Eats Kate Williams 2 comments

According to Matt and Ted Lee, older Charlestonians refer to cooked grits at "hominy," despite the difference between this dish and the larger nixtamalized corn used in Mexican cooking. These grits are the the bed for the Lee brothers' shrimp in their classic Shrimp and Grits recipe in their Charleston Kitchen cookbook. More

Grilled Ramps

Serious Eats J. Kenji López-Alt 2 comments

Grilling ramps enhances their sweetness and gives them a tender-crisp crunch. It's the ideal way to cook this great wild spring vegetable. More

Fried Radish Cake (Singapore Carrot Cake)

Serious Eats Yvonne Ruperti Post a comment

In these parts, carrot cake is not the sweet cake covered with cream cheese frosting. Instead, you get a savory pan fried omelette filled with crispy, tender cubes of glutinous radish "cake". More

Roast Asparagus with Tomato Relish from 'Family Table'

Serious Eats Kate Williams Post a comment

In Michael Romano and Karen Stabiner's Family Table, Gramercy Tavern chef Michael Anthony pairs roasted asparagus with a bright, vinegary tomato relish to add sharp contrast to the spears. More

Dry-Fried Green Beans from 'The Chinese Takeout Cookbook'

Serious Eats Kate Williams 1 comment

Diana Kuan's dry-fried green beans in The Chinese Takeout Cookbook are less embellished than versions seen at Chinese restaurants; she keeps things simple by skipping the ground pork and preserved vegetable that are often included. Instead, the beans are bolstered by minced and browned fresh shiitakes and the requisite Sichuan pepper, chili bean sauce, and dried red chiles. These changes not only make the dish easier to prepare with grocery staples, but they also give the beans themselves a greater chance to shine. More

Indian-style Stir-Fried Spiced Carrots

Serious Eats Denise D'silva Sankhe 4 comments

Mild and full of flavor, this carrot stir fry is a delicious way to dress up the old carrot stick. More

Food52's Sweet Potato and Pancetta Gratin

Kate Williams Post a comment

For a twist on the standard potato gratin, consider cnevertz's Sweet Potato and Pancetta Gratin from the new Food52 Cookbook. The dish is a simple one with only six ingredients (including salt and pepper), but each element packs a punch. The Gruyère's funky flavor cuts the sweetness of the potatoes and richness of the cream, and the diced pancetta contributes its own salty, sweet, and spicy notes. The most unique part about this gratin, however, isn't in the ingredient list. Instead of shingling the potatoes in a large baking dish, cnevertz layers individual servings in a muffin tin, making for a button-cute finish to this easy side. More

Food52's Sweet Potato and Pancetta Gratin

Serious Eats Kate Williams 1 comment

For a twist on the standard potato gratin, consider cnevertz's Sweet Potato and Pancetta Gratin from the new Food52 Cookbook. The dish is a simple one with only six ingredients (including salt and pepper), but each element packs a punch. The Gruyère's funky flavor cuts the sweetness of the potatoes and richness of the cream, and the diced pancetta contributes its own salty, sweet, and spicy notes. The most unique part about this gratin, however, isn't in the ingredient list. Instead of shingling the potatoes in a large baking dish, cnevertz layers individual servings in a muffin tin, making for a button-cute finish to this easy side. More

The Food Lab Holiday Special: Crispy Fingerling Potatoes with Garlic-Parmesan Butter

The Food Lab J. Kenji López-Alt 5 comments

Another holiday, another recipe for ultra-crispy potatoes. Aside from stuffing, is any other side dish so well-loved? Is there anyone who can resist a crisp, golden brown tater with a thick crust and a fluffy, steaming center? Have you ever, in the history of all holiday banquets, not run out of roast potatoes? Is it even possible to make too many or have too many recipes? If you answered "no" to all of these questions, today may well be your lucky day. More

Quatre Épices Glazed Carrots

Serious Eats Kerry Saretsky Post a comment

Little, sweet baby carrots simply prepared in a savory, spiced glaze of ginger, cloves, nutmeg, and pepper is perfect for the holidays. More

The Food Lab's Thanksgiving: Green Bean Salad with Pickled Peppers and Anchovy Dressing

The Food Lab J. Kenji López-Alt 2 comments

I love a good onion-topped, mushroom-y green bean casserole just as much as the next guy—even more than the next guy if it's 100% homemade from scratch—but most green beans in my home end up in the salad bowl, not the casserole dish. This is why. More

Green Bean Salad with Pickled Peppers and Anchovy Dressing

Serious Eats J. Kenji López-Alt Post a comment

Tender-crisp green beans tossed in a savory dressing flavored with anchovies and Worcestershire. Hot and tangy pepperoncini, shallots, and pinenuts finish the salad. More

Smitten Kitchen's Fingerlings Vinaigrette with Sieved Eggs and Pickled Celery

Serious Eats Kate Williams 1 comment

While potato salad is often thought of as a summertime picnic side dish, fall is the perfect time to dip into a comforting bowl of potatoes. The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. The eggs add richness and a fun fluffy texture, the vinaigrette is boldly mustard-foward, and the pickled celery slices contribute crunch and tang to the creamy and subtly earthy potatoes. More

Roasted Sweet Potato Salad with Chutney Vinaigrette

Serious Eats Jennifer Segal 9 comments

This roasted sweet potato salad, adapted from Devon Delaney, is a welcome change from all those overly sweet holiday sweet potato recipes. Serve it warm as a side dish. More

Tempura Green Beans with Tapenade Dip from 'Salty Snacks'

Kate Williams Post a comment

Vegetable tempura dipped in tapenade make for an utterly unique nibble in Cynthia Nims's Salty Snacks. To those used to dipping tempura in soy sauce and spreading tapenade on crackers, it may sound off-putting, but the two make better bedfellows than one might expect. In fact, the briny olive-caper-anchovy mixture is a perfect counterpoint to fried food, and the light grassiness of the beans takes well to delicate tempura batter. More

Tempura Green Beans with Tapendade Dip from 'Salty Snacks'

Serious Eats Kate Williams Post a comment

Vegetable tempura dipped in tapenade make for an utterly unique nibble in Cynthia Nims's Salty Snacks. To those used to dipping tempura in soy sauce and spreading tapenade on crackers, it may sound off-putting, but the two make better bedfellows than one might expect. In fact, the briny olive-caper-anchovy mixture is a perfect counterpoint to fried food, and the light grassiness of the beans takes well to delicate tempura batter. More

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