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Los Angeles Times

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: Scalloped oysters

    Recipe: Scalloped oysters

      Scalloped oysters Total time: 40 minutes Servings: 6 to 8 Note: This recipe is adapted from "Choice Recipes" by members of the Fruit and Flower Mission in Seattle. 1 pint cracker crumbs, divided 1 pint oysters, liquor reserved, divided Salt and pepper 1 stick butter, melted plus more for buttering...

  • Recipe: Stuffed acorn squash

    Recipe: Stuffed acorn squash

      Stuffed acorn squash Note: This recipe is adapted from "Cooking From Quilt Country" by Marcia Adams. She says some families enrich the stuffing with some chopped ham. Total time: About 2 hours Servings: 4 to 6 2 acorn squash 1 tablespoon oil 1 cup chopped onion 2 tablespoons minced parsley 1...

  • Recipe: Braised red cabbage with toasted hazelnuts

    Recipe: Braised red cabbage with toasted hazelnuts

      Total time: 1 1/2 hours Servings: 8 to 10 Note: For the best flavor, use tart apples such as Gala, Winesap or Arkansas Black. This recipe can be prepared several days in advance and kept tightly covered in the refrigerator. 2 tablespoons unsalted butter 1/4 cup finely chopped shallots 1 cup peeled...

  • Recipe: Creamy mushroom ragout over sweet potato cakes

    Recipe: Creamy mushroom ragout over sweet potato cakes

      Total time: 1 1/2 hours Servings: 8 to 12 Note: This dish makes a satisfying main course for the vegetarians at your holiday table. For a quicker version, omit the sweet potato cakes altogether and simply spoon the mushroom ragout over roasted and mashed sweet potatoes. This recipe can be prepared...

  • Recipe: Brussels sprouts braised with bacon and chestnuts

    Recipe: Brussels sprouts braised with bacon and chestnuts

      Total time: 40 minutes, plus roasting and peeling time for the chestnuts Servings: 4 to 6 Note: Quartering the Brussels sprouts after they're cooked ensures that their centers stay slightly crisp. 1 1/2 pounds Brussels sprouts 4 strips bacon, chopped 1 shallot, minced 1 cup peeled and coarsely...

  • Recipe: Meyer lemon green beans

    Recipe: Meyer lemon green beans

      Total time: 20 minutes Servings: 6 to 8 Note: The Blue Lake green beans available in markets now work beautifully. Regular lemon may be substituted for the Meyer lemon. Sea salt 1 pound green beans, cut diagonally into 2-inch pieces 2 tablespoons unsalted butter 1 tablespoon Meyer lemon zest...

  • Recipe: Chestnut-celery root purée

    Recipe: Chestnut-celery root purée

      Total time: 45 minutes, plus roasting/blanching and peeling time for the chestnuts Servings: 6 to 8 3 cups peeled and coarsely chopped chestnuts (about 1 1/2 pounds nuts in their shells) 1/2 pound celery root, peeled and cut in 1/2 -inch dice 1 shallot, sliced 1 1/4 cups chicken or vegetable...

  • Recipe: Succotash

    Recipe: Succotash

      Total time: 30 minutes Servings: 12 Salt 2 cups fresh or frozen baby lima beans 2 cups half-and-half 4 cups corn kernels, from about 6 to 8 ears Pepper to taste 8 strips bacon, fried brown and crisp, coarsely chopped 1. Bring 4 cups salted water to a boil in a medium pot. Add the lima beans and...

  • Recipe: Glazed cipollini with pancetta

    Recipe: Glazed cipollini with pancetta

      Total time: 45 minutes Servings: 4 to 6 Note: From Russ Parsons 1 pound cipollini or pearl onions 3 to 3 1/2 ounces pancetta, in 1 slice about 1/4-inch thick 2 tablespoons olive oil 2 teaspoons balsamic vinegar 1/4 cup plus 3 tablespoons chicken broth , divided 2 teaspoons minced fresh rosemary...

  • Recipe: Roasted baby parsnips

    Recipe: Roasted baby parsnips

      Total time: 1 hour Servings: 6 to 8 Note: From Donna Deane 1 1/2 pounds baby parsnips, peeled; root ends trimmed 2 tablespoons thyme leaves 1 tablespoon chopped marjoram leaves 3 tablespoons olive oil Salt Freshly ground white pepper 1. Heat the oven to 375 degrees. Leave the small parsnips whole,...

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