Foods by "Side" category| Page 28

Rice Noodles with Cilantro, Mint and Peanuts

Creamy Cabbage, Parsnip, and Potato Casserole with Robiola

Champ

Asian Spinach Salad with Orange and Avocado

Author: Bon Appétit Test Kitchen

Sweet Potato and Apricot Purée with Pecan Streusel

Honey Glazed Carrots and Shallots

Maple Cured Canadian Bacon

Feta and Mint Rice

Stir Fried Green Beans with Coconut

Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without...

Author: Suvir Saran

Black Bean, Corn, and Tomato Salad

Fried Potatoes with Oregano and Parmesan

Bow Ties with Peas, Lemon, and Mint

Halibut Enchiladas with Salsa Verde

Pork Fried Rice

Because pork is rather rich, I like to add a touch of hoisin sauce-the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.

Author: Kylie Kwong

Potatoes Roasted with Olive Oil and Bay Leaves

Author: Colin Cowie

Chilaquiles

Author: Ian Knauer

Zucchini and Carrots with Green Onions and Dill

Peas with Spinach and Shallots

Chocolate Marshmallow Frosting

Author: Anne Byrn

Roasted Sweet and Sour Onions

Haricots Verts

Homemade Refried Beans Recipe

Flavorful homemade refried beans are easy to make in 15 minutes. Start with your favorite bean variety, pinto, black, or bayo.

Author: Andrés Carnalla

Sweet Potato Salad with Spicy Peanut Dressing

Apple and Raisin Slaw

Couscous with Zucchini and Cherry Tomatoes

Lemongrass Scented Coconut Rice

Author: James Oseland

Steamed Carrots and Mint

Author: Molly Stevens

Wild Mushroom Bread Pudding

Author: Paul Grimes

Roasted Zucchini with Lemon

Kugel Yerushalmi

Author: Gil Marks

Sesame Wonton Crisps

Maple Horseradish Glazed Beets

Gratin of Yukon Gold Potatoes, Bacon and Arugula

Hungarian Cucumber Salad

Author: Joan Nathan

Raw Artichoke Salad with Celery and Parmesan

To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.

Author: David Downie

Pappadams (Lentil Wafers)

Author: Maya Kaimal

Broccoli Gratin with Mustard Cheese Streusel

Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing

Oregano Marinated Tomato Salad

Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty bread for mopping it up.

Author: Anna Stockwell