Side Dishes

Chinese Fried Eggplant with Pine Nuts
Posted on February 4th, 2014 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
This recipe was featured in a travel story on Taipei written by Fred Ferretti and published by Gourmet… in January 1993. Served at a hotel called the Imperial Palace, this dish was tested and fine-tuned by Fred’s wife, Eileen Yin-Fei Lo, one of my favorite cookbook authors and Chinese cooking experts. (She also happens to be shorter than me by at least an inch and is probably half my weight, but there is nothing small about her talent. She is more »


Quick Sautéed Shredded Brussels Sprouts with Pancetta and Balsamic Vinegar
Posted on January 9th, 2014 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
When I first started doing “Cooking Live” in 1996, Sue Fenniger and Mary Sue Milliken were co-hosting the Food Network’s “Two Hot Tamales.” I had been a fan of these talented chefs ever since I ate at one of their restaurants in the late eighties, so I was delighted when they made a guest appearance on my show. My favorite of the dishes they prepared that night was sautéed shredded Brussels sprouts with lime and brown butter. I’d never much… more »


Southern Braised Mustard Greens with Ham
Posted on January 1st, 2014 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
These are good old-fashioned mustard greens, cooked slow and low with a ham hock. It is a great make-ahead dish for a crowd, and it nicely rounds out a buffet. You can make the same recipe using kale or collard greens or mix up all three. Me, I prefer the strong bite of those mustard greens. I also like to substitute them for spinach in my recipe for Sautéed Spinach with Garlic Chips that you will find on page 232… more »


Southwestern Sweet Potato Sauté
Posted on November 14th, 2013 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
Discovering the grating disk on my food processor many years ago was a eureka moment for me—ten minutes later I was grating and then sautéing every vegetable I could put my hands on. Talk about convenient! Baking a whole sweet potato takes about an hour, but sautéing the grated potato takes only fifteen minutes from start to finish—and you end up concentrating the flavor to boot. This recipe dresses up your potato with Southwestern ingredients, but there is no reason… more »


Creamed Spinach with Crispy Shallots
Posted on November 7th, 2013 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
Creamed spinach was one of those special-occasion side dishes my mom served up as kids. Although she usually worked with frozen spinach, which is fine, it’s even better using fresh spinach. The richest and most luxurious way to make this recipe is with—surprise—heavy cream. But because I like a lot of creamed spinach, and I don’t like a lot of heavy cream, I prefer to make it using a béchamel sauce, which is milk, thickened with a butter/flour mixture. I… more »


Mom’s Brushed Eggplant
Posted on September 19th, 2013 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
Growing up, we ate our fair share of frozen vegetables: corn, peas, French green beans with toasted almonds (fancy!), the dreaded limas, etc. But every so often my mom would step out and experiment with fresh vegetables. She made a mean vinaigrette, and we always kept a jar of this homemade stuff in the fridge. She ended up inventing this very simple, very tasty eggplant side dish, which consists of nothing more complicated than sliced eggplant brushed with vinaigrette and… more »


Ruthie’s Summer Camp Zucchini
Posted on August 15th, 2013 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
When my daughter Ruthie was six, she started attending “summer camp,” which was actually extended day care based out of the house of a teacher she’d come to know and love. There were only four kids in the camp and they did all sorts of fun things. Of course I was thrilled to learn that once or twice a week they had cooking classes. I had been trying to get Ruth into the kitchen from the age of two, but… more »


Mexican-style Street Corn
Posted on August 1st, 2013 by Sara Moulton  |  Filed under Featured Recipe « First Courses « Recipes « Side Dishes  |  Submit Comment
Grilled corn slathered with mayo and coated in grated cheese is a well-loved staple of Mexican street fare. Several years ago Gourmet… magazine ran a recipe for this tradition using shredded cotija, a crumbly aged-cured Mexican cheese. At the time, it occurred to me that it might be a hit at an American backyard barbecue if the cheese called for in the recipe was good old one-size-fits-all Cheddar. Sure enough, I tried it out on my kids, and they loved more »


A Summer Salad from Paris
Posted on June 26th, 2013 by Sara Moulton  |  Filed under Featured Recipe « First Courses « Recipes « Side Dishes  |  Submit Comment
Cory Van Horn sent me this photo along with an e-mail saying “I made your ‘Summer Salad from Paris’. . . . This recipe is delicious! I loved how all the flavors scream summer.” You can find more of his work at www.culinarycory.com. Janis Adler is my sister-in-law.  When I went to France to do an apprenticeship in the late Seventies, Jan made the trip with me and we had a lot of fun banging around for a few days… more »


Cream Biscuits
Posted on April 25th, 2013 by Sara Moulton  |  Filed under Breakfast « Featured Recipe « Recipes « Side Dishes  |  Submit Comment
This is a recipe I developed while working in the Gourmet magazine test kitchen. It is so easy and versatile that I use it as the basis for any biscuit-related recipe I make. See Apricot Scones (p 302) and Biscuit Sticky Buns (p 303) in Sara Moulton Cooks at Home, and Egg, Canadian Bacon, and Cheddar Biscuit Sandwiches (p 103) in Sara’s Secrets for Weeknight Meals…. Makes 4 sandwich-size biscuits or up to 12 smaller ones 2 cups more »


Sauerkraut with Caraway Seeds
Posted on November 21st, 2012 by Sara Moulton  |  Filed under Recipes « Side Dishes  |  Submit Comment
Two 14 1/2 ounce cans sauerkraut, drained 1/2 cup packed dark brown sugar 1/3 cup cider vinegar 2 tablespoons caraway seeds 2 tablespoons unsalted butter 3 medium onions, finely chopped Serves 8 to 12 Combine the sauerkraut in a large saucepan with the sugar, vinegar, caraway seeds, and 2 cups water. Bring to a boil over high heat, stirring often. Reduce the heat to low and cover. Simmer, stirring occasionally, until the sauerkraut has absorbed some of the liquid and… more »


Provençal Tomatoes
Posted on September 11th, 2012 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
Nothing beats fresh tomatoes in season. Usually I just slice them, salt them, drain them, and eat them straight up with avocado and basil and a drizzle of olive oil. (My sister-in-law Janis introduced me to this perfect lunch one summer vacation.) But even perfection gets boring after a while, and so, in the interest of variety, here is a wonderful recipe to round out a late tomato-season supper. It is very Provençal, meaning that it is rich with the… more »


Couscous Tabbouleh
Posted on July 16th, 2012 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  5 Comments
Here’s a wonderfully refreshing summer salad that can take the place of potato salad or pasta salad at a backyard barbecue. The classic tabbouleh, a Middle Eastern salad is made with bulgur (cracked wheat) not couscous. But I prefer this version, which is based on a recipe developed many years ago by Zanne Stewart, Gourmet’s executive food editor. A staple of Middle Eastern cuisine, couscous is nothing more than tiny grains of semolina pasta. Although it can take hours to… more »


Spring Spaetzle
Posted on April 23rd, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes « Side Dishes  |  Submit Comment
Soon after I started making spaetzle as a side dish at home on a regular basis, it occurred to me that you could dress up and sauce this German pasta much as you would any other fresh pasta—an inspiration that automatically promoted spaetzle from a side dish to an entrée. This recipe takes advantage of ingredients available in the spring—asparagus, peas, and fresh herbs—but I want to encourage you to take the basic spaetzle recipe and run with it. Toss… more »


Grilled Potato and Corn Salad with Chipotle Mayonnaise
Posted on August 10th, 2011 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Side Dishes  |  Submit Comment
The corn in this salad should be grilled, but what’s the best way to do it? In the husk? With some of the husk removed? Stripped naked? My wholehearted vote is for the “naked” or fully husked, method, which creates an unbeatable toasted popcorn flavor. The secret ingredients here are the chipotles and adobo. Chipotles are smoked jalapenos and adobo is a tomato-based sauce. A little bit of these guys will perk up any dish. This salad tastes best when… more »