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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: Braised corn with chanterelles

    Recipe: Braised corn with chanterelles

      Total time: 15 minutes Servings: 4 4 ounces chanterelles 1 tablespoon pistachio, hazelnut or walnut oil 2 cups fresh corn kernels (cut from 3 small ears) 3/4 teaspoon coarse sea salt Freshly ground pepper to taste 1. Using a mushroom brush or a soft toothbrush, gently wipe any dirt off the chanterelles....

  • Recipe: Brussels sprouts with bacon and chestnuts

    Recipe: Brussels sprouts with bacon and chestnuts

      Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 1/2 pound chestnuts 1 pound Brussels sprouts 2 slices thick-cut bacon 1 shallot, minced 3 tablespoons red wine vinegar Salt Freshly ground black pepper 1. Roast the chestnuts: Heat the oven to 350 degrees. With a small knife,...

  • Recipe: Collard greens and lentils

    Recipe: Collard greens and lentils

      Total time: 20 minutes, plus 2 hours, 15 minutes simmering time Servings: 6 Note: From Michel Richard 2 tablespoons olive oil 1 onion, diced 1/4 pound bacon, cut in thin strips 1 pound collard greens or mixed collard and mustard greens, ribs removed, chopped 2 cups chicken stock 3/4 cup green...

  • Recipe: Squash baked with sage and chile butter

    Recipe: Squash baked with sage and chile butter

      Total time: 1 hour, 15 minutes Servings: 8 Note: From Corie Brown and Donna Deane 5 pounds assorted squash such as buttercup, delicata, kabocha and carnival 1/4 cup olive oil 1 1/4 teaspoon salt, divided 1/4 teaspoon pepper 1/2 cup butter 2 tablespoons minced sage 1/2 teaspoon ancho chile pepper...

  • Recipe: Chanterelle-sage bread pudding

    Recipe: Chanterelle-sage bread pudding

      Total time: 1 hour Servings: 6 to 8 Note: From Amy Scattergood. Use a 1-pound loaf of any high-quality country-white bread. 3 cups whole milk 2 cloves garlic, minced 3 tablespoons chopped fresh sage plus 1/8 cup small whole sage leaves, divided 1 teaspoon chopped fresh thyme 1/8 teaspoon freshly...

  • Recipe: Peppery roasted squash

      Peppery roasted squash Total time: 35 minutes Servings: 8 Note: From Regina Schrambling 1 dense-fleshed winter squash, about 2 1/2 to 3 1/2 pounds, such as buttercup, kabocha or Hokkaido 1 tablespoon minced fresh thyme 1/2 teaspoon Aleppo pepper or chipotle pepper flakes 1 teaspoon coarse sea...

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