Side dishes


You'll find all the classics here and then some, including Meyer lemon green beans, succotash, cipollini onions sauteed with pancetta and roasted baby parsnips.

Recipe: Brussels sprouts braised with bacon and chestnuts

November 17, 2011

Recipe: Brussels sprouts braised with bacon and chestnuts

There are two secrets to preparing this recipe by Russ Parsons. First, steaming the Brussels sprouts whole and then quartering them, which gives a beautiful range of colors, flavors and textures, from the tender, sweet, dark green of the outside to the bright, slightly bitter, crisp center. And not overcooking them; that's what creates that stinky sulfurous cabbage smell.

Recipe: Sharon's ambrosia

November 18, 2010

Recipe: Sharon's ambrosia

 

Recipe: Wilted Brussels sprouts with walnuts

December 23, 2009

Recipe: Wilted Brussels sprouts with walnuts

Wilted Brussels sprouts with walnuts

Recipe: Scalloped oysters

November 18, 2009

Recipe: Scalloped oysters

 

Recipe: Stuffed acorn squash

November 18, 2009

Recipe: Stuffed acorn squash

 

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