Side dishes
- 1
1½ hours. 4 to 6 servings Olive oil 3 large zucchini (about ¾ pound each) Salt 1 onion, diced 3 Italian sausages, removed from casing and crumbled 1/2 cup white wine 1 1/2 ounces Parmigiano-Reggiano, grated (about ¾ cup), divided Freshly ground black pepper 1/3 cup fresh bread crumbs 1 egg, lightly beaten 2 cloves garlic, minced 3 cups chopped tomatoes, fresh or canned 2 tablespoons capers, rinsed 1.
- 2
1½ hours. 4 to 6 servings 1/4 cup farro Salt Olive oil 3 large zucchini (about ¾ pound each) Salt 1 onion, chopped 1 red bell pepper, cored, seeded and diced 1/4 cup chopped basil, plus more for topping 1/4 pound mushrooms, chopped 3 cloves garlic, minced 1/4 teaspoon red pepper flakes 1/2 cup white wine 1/4 cup pine nuts 1/2 cup crumbled feta, plus more for topping 1 cup water 1.
- 3
1 hour, plus cooling time. 10 servings 1/4 cup medium-grain rice, such as baldo, well washed 1 lemon 15 large artichokes 1 1/4 cups (300 milliliters) extra-virgin olive oil, plus more for drizzling 1 onion, very finely diced into 1/8-inch pieces Salt and freshly ground pepper 12 to 15 cloves garlic, chopped or thinly sliced, divided Leaves from one bunch parsley, chopped 1.
- 4
30 minutes.
- 5
Pomegranate sabrina 1 hour, plus rising and cooling times.
- 6
This Israeli couscous is tangy and refreshing with hints of Morocco. Make it ahead, so the flavors have time to blend.
- 7
- 8
30 minutes, plus cooling time.
- 9
Bulgur pilaf with asparagus, mushrooms and tarragon 2 hours.
- 10
- 11
Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast.
- 12
Total time: 1 hour, 10 minutes Servings: 6 as appetizer, 4 as main course.
- 13
Mejadra Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: Adapted from “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi. 1 1/3 cups (8¾ ounces) green or brown lentils 4 onions (1½ pounds before peeling) 3 tablespoons flour Salt and pepper About 1 cup sunflower oil, more as needed 2 teaspoons cumin seeds 1 1/2 tablespoons coriander seeds 1 cup (7 ounces) basmati rice 2 tablespoons olive oil 1/2 teaspoon ground turmeric 1 1/2 teaspoons ground allspice 1 1/2 teaspoons ground cinnamon 1 teaspoon sugar About 1½ cups (350 milliliters) water 1.
- 14
Total time: 50 minutes Servings: 6 1 1/2 pounds butternut squash Olive oil 1/4 teaspoon ground cumin Salt and freshly ground black pepper 1 cup lentils 1 1/2 teaspoons red wine vinegar, plus more to taste 2 tablespoons olive oil 1 carrot, diced small 1 rib celery, diced small 1/2 onion, diced small 1/4 teaspoon dried red pepper flakes 1/2 pound chopped kale, about 6 cups 1 clove garlic, minced 1.
- 15
Polenta gratin with pancetta and tomato sauce Total time: 1 hour, 15 minutes Servings: 6 as an appetizer, 4 as a main course Note: The polenta technique comes from Golden Pheasant polenta. 1 cup polenta 4 cups water Salt 2 tablespoons butter 2 tablespoons olive oil 1/4 pound pancetta, cut in ½-inch cubes 1/2 cup diced onion 1/4 cup diced carrot 2 tablespoons diced celery 3 cloves garlic, minced 2 cups chopped tomatoes, with their juice Salt and freshly ground black pepper 1 ounce grated Parmigiano-Reggiano 1.
- 16
20 minutes.
- 17
Total time: 40 minutes, plus soaking time for the spinach Servings: 3 Note: This is a heavenly light salad that allows you to enjoy the aromatic flavor of dashi.
- 18
A recipe from Cleo in Hollywood gives Brussels sprouts a deep-fried twist.
- 19
Total time: 50 minutes Servings: 4 Note: You can cook the cabbage and onion mixture ahead and keep it in a covered container in the refrigerator for up to 2 days.
- 20
How to make the flavorful RockSugar festive rice.
- 21
Total time: 15 minutes Servings: 12 1/2 cup walnuts (about 2 ounces), plus walnut halves for garnish if desired 1/2 cup almonds (about 2 ounces) 8 ounces pitted dates (about 1½ cups), cut into chunks 3 tablespoons sweet or dry red wine, or red grape juice, plus more as needed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger About 4 pinches of ground cloves About 2 pinches of freshly ground black pepper (optional) 2 apples, such as Fuji or Gala (total about 12 ounces), peeled, coarsely grated (about 1½ cups) Matzo (for serving) 1.
- 22
Total time: 1 hour, 45 minutes, plus baking and cooling times Servings: 6 to 8 Note: If your family does not serve peas on Passover, substitute ½ cup additional broccoli. 2 1/2 pounds boiling potatoes (about 7 medium-large), preferably yellow-fleshed Salt Pinch of saffron threads, crushed (about 1/8 teaspoon) 5 tablespoons extra virgin olive oil, divided 2 large onions (total about 1 pound), chopped (about 3 2/3 cups) 6 ounces small mushrooms, halved through stems, then quartered (about 3¼ cups pieces) 1/2 teaspoon ground pepper, plus additional freshly ground pepper to taste 1 1/8 teaspoons paprika, divided 1 large carrot (about 4 ounces), quartered lengthwise, sliced ¼-inch thick to form dice (about 1 cup diced) 1/2 cup diced broccoli (about 1½ ounces), including tiny florets and diced stems (diced into roughly ¼-inch pieces) 1/2 cup fresh shelled peas (from about 6 ounces of pods) or frozen peas 4 eggs plus 1 finely diced hard-boiled egg, divided 1/2 cup chopped Italian parsley, or parsley mixed with cilantro 1.
- 23
Total time: 25 minutes, plus 1½ to 2 days setting and draining times Servings: This makes a generous cup of quark. 2 cups whole milk 1/2 cup cultured buttermilk 1.
- 24
Dear SOS: We’ve just returned from a trip to Chicago, and I tell you, we were there for just five days, but we were at the Purple Pig three times.
- 25
Total time: 40 minutes Servings: 4 Note: Adapted from Alain Passard’s “The Art of Cooking With Vegetables” 1/4 cup salted butter Leaves from 4 sprigs fresh sage 3 cloves of garlic, lightly smashed and peeled 2 pounds fingerling potatoes Fleur de sel or salt of your choice 1.
- 26
Total time: 45 minutes, plus cooling time for the beets Servings: 4 Note: Adapted from Alain Passard’s “The Art of Cooking With Vegetables” 4 beets 3 tablespoons butter 3/4 pound blackberries 1 tablespoon soy sauce 1 tablespoon balsamic vinegar Leaves from 4 sprigs purple basil (or green), coarsely cut 1 1/2 cups whole milk Fleur de sel or salt of your choice Flowers from a sprig of lavender 1.
- 27
Total time: 1 hour, plus 1 hour cooling time for the artichokes Servings: 4 Note: Adapted from Alain Passard’s “The Art of Cooking with Vegetables” 4 medium artichokes with tightly packed leaves 12 large fresh (not dried) bay leaves 6 to 8 tablespoons olive oil Juice of 1 lime Fleur de sel or salt of your choice 1.
- 28
Dear SOS: I’d love to get the recipe for goat cheese bread pudding from Nopa in San Francisco.
- 29
Zucchini and manouri fritters Total time: 1 hour Servings: 4 Note: Adapted from a recipe first published in the Guardian newspaper in Britain. 1 cup crème fraîche 2 tablespoons coarsely chopped cilantro 1 1/2 teaspoons ground cardamom, divided 2 teaspoons sunflower oil, plus extra for frying Grated zest of 3 limes and juice of one, divided 3 zucchini (about 1 1/3 pounds) Salt and pepper 2 small shallots, finely chopped 2 cloves garlic, crushed About ½ cup (2.11 ounces) self-rising flour, or as needed 2 large eggs 2 teaspoons ground coriander 5 1/3 ounces (150 grams) manouri cheese (or feta if unavailable), crumbled 1.
- 30
Total time: 40 minutes Servings: 8 Note: This is a lighter version of what’s usually a decadent dish.
- 31
Total time: 45 minutes Servings: 4 Note: The word “quelite” in Mexico means any native green with tender leaves.
- 32
Total time: 20 minutes Servings: This makes about 3 cups mushrooms Note: Epazote, an herb, is generally available at Mexican and Latin markets. 2 tablespoons vegetable oil 1 heaping cup chopped white onion 2 cloves garlic 1 pound oyster mushrooms, shredded into strips 2 stalks epazote, or about 16 leaves, chopped Salt Tortillas, for serving 1.
- 33
Zucchini tian Total time: 30 minutes, plus 1 to 1 1/2 hours baking time Servings: 6 1 large onion Olive oil 3 cloves garlic, minced Salt 2 tablespoons slivered basil leaves 2 zucchini, cut into 1/4-inch rounds 16 to 20 cherry tomatoes, quartered 3 tablespoons slivered, pitted black olives Freshly ground black pepper 4 ounces fresh goat cheese 1.
- 34
Woven zucchini with fresh goat cheese Total time: 20 minutes, plus draining time for the zucchini Servings: 4 3 to 4 (6- to 7-inch) zucchini Salt Olive oil 1/2 clove garlic, minced 1 tablespoon lemon juice 10 to 12 cherry tomatoes 8 ounces fresh goat cheese 1 teaspoon dried oregano (preferably Sicilian) 6 leaves fresh basil 1.
- 35
Zucchini fritters Total time: 30 minutes, plus draining time for the shredded zucchini Servings: Makes 8 fritters 1 pound zucchini Salt 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 green onion, chopped, green part only 1/2 to 3/4 teaspoon minced jalapeño 2 tablespoons flour 1 egg, beaten Olive oil Greek-style yogurt 1.
- 36
Smashed fries Total time: 1 hour Servings: 6 to 8 Note: For additional flavor, substitute duck fat, lard or bacon fat for the frying oil.
- 37
Total time: 20 minutes Servings: 6 1 pound (2½ cups) couscous 1 teaspoon salt 6 tablespoons extra virgin olive oil, divided 2 cups boiling water 6 tablespoons hot broth Additional broth, soup or stew (for serving) 1.
- 38
Total time: About 1½ hours Servings: 6 servings 1 pound (2½ cups) couscous 1/2 cup water, plus water for steaming 1 teaspoon salt 6 tablespoons extra virgin olive oil, or to taste 6 tablespoons hot broth Additional broth, soup or stew (for serving) 1.
- 39
Total time: 2½ hours Servings: 6 as appetizer or side dish Note: Since fresh black-eyed peas are time-consuming to shell, I serve a small amount separately to be added to each portion.
- 40
Total time: 1 hour Servings: 6 as garnish Note: In the homes of Jews from North Africa, this mixture of browned onions, dried fruit and fried almonds is popular for festive occasions as a garnish for couscous or rice.
- 41
Couscous with seven blessed vegetables Total time: 3 hours, 45 minutes (plus 2½ hours cooking time for the dried chickpeas if using) Servings: 6 Note: This recipe includes vegetables baked with sugar and cinnamon.
- 42
Total time: 30 minutes Servings: 4 Note: Adapted from “Seamus Mullen’s Hero Food.”
- 43
Total time: 1 hour, plus 1 to 2 hours soaking time Servings: 6 to 8 Note: Adapted from a recipe by Yotam Ottolenghi in the Guardian newspaper, based on his adaptation of a recipe from Claudia Roden’s “A Book of Middle Eastern Food.” 3 cups basmati rice 4 tablespoons plus ½ teaspoon salt, divided 1/2 cup butter, divided 3/4 cup roughly chopped, skin-on almonds 5 medjool dates, roughly chopped (about 1/3 cup) 1/2 teaspoon white pepper 1/4 teaspoon saffron threads soaked in 2 tablespoons hot water 1.
- 44
Oven-roasted grapes Total time: 15 minutes, plus 2 to 3 hours roasting time Servings: 8 to 16 Note: This is a wonderful accompaniment for cheeses, other fruits and even over ice cream.
- 45
Total time: 1½ hours, plus 1 to 2 hours soaking time for the rice Servings: 4 to 6 Note: Adapted from Özcan Ozan’s “The Sultan’s Kitchen.”
- 46
Pig ear terrine Total time: 1 hour, 50 minutes, plus chilling time for the terrine Servings: 20 to 24 Note: This recipe requires a pressure cooker able to cook at 15 PSI (pounds per square inch) as well as a terrine mold and a piece of cardboard cut to fit the dimensions of the top of the terrine.
- 47
Total time: 2 hours, 20 minutes, plus chilling time for the dough Servings: 8 to 10 Note: Adapted from Quinn and Karen Hatfield.
- 48
Mom Parsons’ cranberries Total Time: 15 minutes, plus 1 to 3 days chilling time 3 cloves 3 allspice berries 2 (3-inch) cinnamon sticks 1 1/2 cups sugar 3/4 cup water 1 (12-ounce) bag fresh cranberries Grated zest of 1 orange 1.
- 49
Total time: 25 minutes Servings: Makes a generous 1½ quarts Note: Adapted from Quinn and Karen Hatfield.
- 50
Total time: 1 hour, 10 minutes, plus cooling time Servings: 10 Note: Adapted from Quinn and Karen Hatfield.
- 51
Total time: 2 hours Servings: 6 to 8 Note: Serve the kugel with sour cream or extra virgin olive oil. 2 1/2 pounds baking potatoes (about 8), scrubbed, unpeeled Salt and freshly ground pepper 4 tablespoons extra virgin olive oil, divided 2 onions, chopped (3 cups chopped) 5 cloves garlic, finely chopped (5 teaspoons) 1 1/3 cups sour cream, divided 1/2 teaspoon freshly grated nutmeg, or to taste, divided Cayenne pepper to taste 2 large eggs, beaten 1/3 cup grated Parmesan cheese Paprika for sprinkling 1.
- 52
Swiss chard with golden raisins and lemon bread crumbs Total time: 50 minutes Servings: 4 as main course, 6 as side dish Our recipes, your kitchen: If you try this or any other recipe from the L.A.
- 53
Dear SOS: A large group of us descended from the higher elevations of the Cuyamaca Mountains in San Diego County, a little grungy from camping and hiking.
- 54
Total time: 35 minutes Servings: 4 to 6 Note: Adapted from A.P.P.L.E.
- 55
There are two secrets to preparing this recipe by Russ Parsons.
- 56
Pumpkin shows up on the Thanksgiving table in so many guises.
- 57
Potato latkes with feta cheese and two onions Total time: 50 minutes Servings: Makes 1½ to 2 dozen latkes 2 pounds baking potatoes 1/2 cup boiling water 2 tablespoons extra virgin olive oil, plus extra olive oil (or an olive oil/canola blend) for frying 1 1/2 cups finely chopped red onion 2 green onions, chopped 2 to 4 tablespoons unbleached all-purpose flour, potato flour or tapioca flour 5 1/2 ounces feta cheese (about 1/2 cup), finely crumbled 1 egg Salt and pepper 1.
- 58
Charred tomato and smoked paprika give this side a delicious zing.
- 59
Total time: 3 hours, 40 minutes plus soaking time for the beans 6 to 8 Note: Adapted from Pulquería las Duelistas in id=”PLGEO100100602011284”>Mexico City.
- 60
Sweet rice Total time: 55 minutes, plus soaking time Servings: 6 Note: My grandma uses Sho-Chiku-Bai brand sweet rice.
- 61
45 minutes. 6 to 8 servings 3 salted anchovies (6 fillets) 6 cloves garlic 1 cup olive oil, plus more if necessary 2 large (1½ to 1¾ pounds) round eggplants 2 long branches fresh rosemary Salt 1.
- 62
Dear SOS: I’d love to get the recipe for the couscous at Hillstone (formerly Houston’s) in Santa Monica.
- 63
Mac ‘n’ cheese with soubise Total time: 1½ hours Servings: 6 Note: Adapted from Michael Ruhlman’s “Ruhlman’s Twenty.”
- 64
Green pancakes with lime butter Total time: 45 minutes, plus chilling time for the butter Servings: 4 Note: Adapted from “Plenty” by Yotam Ottolenghi.
- 65
Spicy Moroccan carrot salad Total time: 45 minutes, plus cooling time Servings: 4 Note: Adapted from “Plenty” by Yotam Ottolenghi.
- 66
From ‘The Mozza Cookbook’
