Sides | Saveur

Lidnivikis

Jenn Louis — Mon, 18 Mar 2019 22:44:51 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

These old school Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. The batter—really more of a dough made from cottage cheese and egg barely bound together with flour—is sliced into rounds and baked, rather than cooked in a pan. Be careful not to overwork it when adding flour; the pancakes should be fall-apart tender.

Featured in: “Old School Pancakes So Good They Don’t Need a Pan.”

Yield: 5–7

Time: 45 minutes

2 cups cottage cheese (about 1 lb.)
3 large eggs
1½ cups (7½ oz.) all-purpose flour, divided
1 tsp. baking powder
1 tsp. kosher salt
4 Tbsp. unsalted butter
Fresh dill and sour cream, for serving

Instructions

Heat the oven to 350°F; position two of the racks in the top and bottom third of the oven. Line two large baking sheets with parchment paper and set aside.
In a large bowl, stir together the cottage cheese and eggs. Stir in 1 cup of the flour, the baking powder, and salt. Lay a second large rectangle of parchment paper on a clean work surface and sprinkle the remaining ½ cup flour lengthwise down the center. Pour the batter over the flour in an approximately 12- by 2½-inch log, then lift the long sides of the parchment to roll the log back and forth over the parchment until it’s evenly coated in flour (the dough will be very wet and soft). Using a knife, cut the log crosswise into ten 1½-inch thick rounds; using the side of your knife for help, quickly transfer the rounds to the lined baking sheets cut-side-up and spaced at least 2 inches apart.
Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until lightly browned on the bottom and set in the middle, about 20 minutes.
Using a thin, offset spatula, transfer the pancakes to a plate or serving platter. Pinch off small knobs of butter with your fingers and place over each pancake. Sprinkle with dill and serve hot with sour cream on the side.

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Two Pea Stir-Fry with Greens

Kat Craddock — Thu, 23 May 2019 01:32:00 +0000

KAT CRADDOCK

Snow peas, sugar snap peas, and pea shoots are quick-cooked with a Thai-inspired oyster-fish-soy sauce dressing, along with plenty of garlic and chiles, in this bold and punchy side dish from SAVEUR editor-in-chief Kat Craddock, which she adapted from a Pok Pok recipe by Andy Ricker. Shoots harvested later in the season are tougher in texture—adjust the cook time accordingly.

Yield: 4

Time: 10 minutes

1 Tbsp. canola oil
1 garlic clove, smashed
1½ cups snow peas (4 oz.), tips and strings removed
1½ cups snap peas (4 oz.), tips and strings removed
2 bird’s-eye chiles, thinly sliced
3 oz. pea shoots (tendrils, shoots, and leaves), cut into 2-in. lengths (2 cups, loosely packed)
2 tsp. oyster sauce
1½ tsp. fish sauce
1½ tsp. soy sauce
½ tsp. sugar

Instructions

To a wok set over high heat, add the oil and swirl to coat. When smoking, add the garlic and fry until fragrant, about 10 seconds, followed by the snow peas, snap peas, and chiles. Cook, stirring continuously, until the pods are bright green and beginning to brown, about 2 minutes. Stir in the pea shoots and 1 tablespoon of water and cook until wilted, 30–45 seconds. Add the oyster sauce, fish sauce, soy sauce, sugar, and 2 tablespoons water and cook, stirring continuously, until the peas and greens are tender and evenly coated with sauce, 1–2 minutes more.

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Roasted Broccoli with Olive and Almond Pesto

SAVEUR Editors — Mon, 12 Jun 2023 21:10:54 +0000

PHOTOGRAPHY BY DOMINIQUE LAFOND. REPRODUCED WITH PERMISSION FROM THE PUBLISHER, APPETITE BY RANDOM HOUSE®, A DIVISION OF PENGUIN RANDOM HOUSE CANADA LIMITED.

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Roasted broccoli is dressed up with a nutty, bright pesto of green olives and toasted almonds in this easy, all-season side dish, adapted from Montreal restaurant Elena’s cookbook, Salad Pizza Wine: And Many More Good Things From Elena. If you like, make a double batch of the versatile pesto, which freezes well and can be used to dress pasta, pizza, or any roasted vegetable, from cauliflower to carrots.

Yield: 4–6

Time: 45 minutes

Ingredients

For the broccoli:

8 cups broccoli florets
¼ cup extra-virgin olive oil

For the pesto:

¾ cup toasted almonds
1 cup green olives, pitted
2 garlic cloves
3 scallions, finely chopped
1 medium shallot, finely chopped
½ cup coarsely chopped fresh parsley leaves
¾ cup extra-virgin olive oil, plus more for drizzling
1 Tbsp. fresh lemon juice, plus lemon wedges, for serving
Flaky salt and freshly ground black pepper
¼ cup shaved Parmesan

Instructions

Prepare the broccoli: Preheat the oven to 425°F. In a large bowl, toss the broccoli florets with the olive oil. Transfer to a large rimmed baking sheet and roast until slightly charred but still somewhat crunchy, 15–20 minutes.
Meanwhile, make the pesto: In a food processor, pulse the almonds, olives, and garlic until coarsely chopped, about 10 seconds. Transfer to a medium bowl and stir in the scallions, shallot, parsley, and olive oil. (If not using the pesto immediately, transfer to an airtight container and store in the fridge for up to one week or the freezer for up to one month.)
Transfer the roasted broccoli back to the large bowl. Add the pesto and lemon juice, season to taste with salt and black pepper, and toss well to coat. Transfer the broccoli to a large serving platter, garnish with shaved Parmesan and a drizzle of olive oil, and serve hot or warm with a few lemon wedges on the side.

Adapted from Salad Pizza Wine: And Many More Good Things From Elena by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright © 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray, and Marley Sniatowsky. Photographs by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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Natto with Grated Daikon

Nancy Singleton Hachisu — Fri, 02 Jun 2023 18:45:00 +0000

PHOTOGRAPHY BY AYA BRACKETT. REPRODUCED BY PERMISSION OF PHAIDON

Natto has diehard fans, but some people cannot get past the thick whipped-up threads surrounding the beans. Here, the natto is not aerated, and the spicy wetness of grated daikon helps mitigate the fermented funkiness, rendering the dish much more widely appealing and a tasty, healthy bite to start the day.

Try to source natto made locally rather than in Japan; imported natto is typically frozen for shipping and loses some of its unusual delicacy. (We like the New York-make NYrture brand—look for it in local specialty stores or online.) Konbu dashi is easy to make from scratch, and a batch can be used to make a variety of vegetarian Japanese dishes.

This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in “This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”

Yield: 4

Time: 22 minutes

2 Tbsp. konbu dashi
2 tsp. sake
2 tsp. hon mirin
1 tsp. usukuchi shoyu
¾ cup (6 oz.) small-bean natto
⅔ cup (3½ oz.) finely grated daikon

Instructions

In a small pot over medium heat, bring the konbu dashi, sake, and mirin to a simmer. Stir in the usukuchi shoyu, pour into a small glass measuring cup, and set aside until just barely warm, about 10 minutes.
Divide the natto among four miso soup bowls. Spoon the grated daikon over one half of the natto in each bowl. Add the cooled dashi and serve.

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Cold Tofu with Cucumber Vinegar

Nancy Singleton Hachisu — Fri, 02 Jun 2023 18:45:00 +0000

PHOTOGRAPHY BY AYA BRACKETT. REPRODUCED BY PERMISSION OF PHAIDON

Serving cold tofu as a light side dish for a summer meal is a popular method for combatting the hot, humid weather in Japan. Here the cucumber vinegar is an especially refreshing and tasty dressing for the tofu, but also could be combined with lightly roasted sesame oil or fruity olive oil as a dressing for summer tomatoes. Konbu dashi is easy to make from scratch, and a batch can be used to make a variety of vegetarian Japanese dishes.

This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in “This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”

Yield: 4

Time: 10 minutes

2 small Japanese cucumbers (5¼ oz.)
¼ cup konbu dashi
2 tsp. shoyu
2 tsp. rice vinegar
10½ oz. silken tofu, cut into 4 squares

Instructions

Finely grate the cucumber and scrape into a small bowl. Stir in the dashi, shoyu, and vinegar. Place each square of cold tofu on a small saucer and spoon the dressing onto the center of each square. Serve cold.

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Mountain Yam with Vinegared Sesame Sauce

Nancy Singleton Hachisu — Fri, 02 Jun 2023 18:45:00 +0000

PHOTOGRAPHY BY AYA BRACKETT. REPRODUCED BY PERMISSION OF PHAIDON

Mountain yam aficionados love its viscosity when finely grated, but for the uninitiated, fresh julienned pieces are an excellent way to enjoy the crisp texture of the tuber. In this mountain yam recipe with vinegared sesame sauce, the rich dressing balances beautifully with the delicately flavored vegetable.

When cutting mountain yam, place a clean cloth atop the cutting board, so the slippery pieces don’t slide around as you julienne. To counteract the itchy properties of mountain yam, wash your hands and forearms with warm soapy water after handling.

Konbu dashi is easy to make from scratch, and a batch can be used to make a variety of vegetarian Japanese dishes. Look for white sesame paste at your local Japanese market, or online. Different brands of sesame paste have varying consistencies, so you may need to add more konbu dashi to make the sauce pourable.

This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in “This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”

Yield: 4

Time: 20 minutes

One 4¾-in. piece mountain yam, scrubbed
2 Tbsp. Japanese white sesame paste
1 Tbsp. konbu dashi, plus more as needed
1 Tbsp. rice vinegar
2 tsp. shoyu
1 tsp. sugar
½ tsp. black sesame seeds

Instructions

Peel the mountain yam; halve crosswise, then slice both cylinders lengthwise into thin slabs. Cut the slabs lengthwise into ½-inch-wide pieces. Divide the mountain yam among four small, shallow bowls, arranging them in stacks.
In a small bowl, whisk together the sesame paste, konbu dashi, rice vinegar, shoyu, and sugar. Spoon the sauce evenly atop the mountain yam and sprinkle with sesame seeds. Serve cold or at room temperature.

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Roasted Carrots with Green Labneh and Pistachios

Fatima Khawaja — Thu, 20 Apr 2023 14:34:07 +0000

Photography by Murray Hall; Food Styling by Olivia Mack McCool; Prop Styling by Sophie Strangio

Welcome to In Good Season, SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

We’re all familiar with orange-colored carrots, but the root vegetables actually come in all different gorgeous hues, from white and yellow to magenta and purple. And few vegetable dishes bring me more joy to look at—and of course, to eat—than a rainbow of long petite carrots, their green fringes mostly trimmed but with an inch or so still attached. It’s a beautiful way to present the vegetable.

After roasting the carrots, which brings out their natural sweetness, sprinkle them with chopped pistachios for a sweet, earthy crunch. Serve the dish alongside a bright, herby labneh-based sauce, and you might forget every other dish on the table.

This recipe will work with any carrots, even the larger ones—just trim them down into strips and ensure they’re all similar in size for even roasting.

Yield: 6

Time: 45 minutes

1½ lb. rainbow carrots, leafy tops trimmed, cleaned
3 Tbsp. olive oil
2 tsp. ground cumin
2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper
12 oz. labneh, or plain full-fat Greek yogurt
1 cup coarsely chopped cilantro
1 cup coarsely chopped parsley leaves
¼ cup fresh lemon juice, plus more
1 small garlic clove, finely chopped
¼ cup roasted salted shelled pistachios, coarsely chopped

Instructions

Position a rack in the center of the oven and preheat to 400ºF. Line a large rimmed baking sheet with foil, then place the carrots on top and add the oil, cumin, 1 teaspoon salt, and the black pepper; toss to coat. Bake until the carrots are browned in spots and tender when pierced with a knife, 25–30 minutes.
Meanwhile, in a blender, purée the labneh, cilantro, parsley, lemon juice, garlic, and remaining salt. Season to taste with additional lemon juice.
To serve, spread the labneh sauce over a large platter. Arrange the carrots over the sauce, sprinkle with pistachios, and serve warm.

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How to Cook Asparagus on the Stove

Edna Lewis — Fri, 08 Feb 2019 17:58:05 +0000

Helen Rosner

Wondering how to cook asparagus on the stove? Renowned Southern chef Edna Lewis knew that cooking the stalky vegetable in a skillet concentrates its flavor rather than diluting it, as steaming or boiling can. This recipe, adapted from her iconic Taste of Country Cooking, requires little seasoning, making it a quick and easy side dish. This stovetop asparagus recipe requires very few ingredients and seasonings, making it a quick and easy side dish to cook and enjoy within minutes.

Featured in “8 Expert Techniques to Make the Most of Peak-Season Asparagus.”

Equipment

Heavy Skillet with a Tight-Fitting Lid

Yield: 4-6

Time: 15 minutes

2 tbsp. unsalted butter
2 lb. asparagus, fibrous bottoms snapped off
Kosher salt and freshly ground black pepper

Instructions

In a large skillet set over medium heat, melt the butter. When the foam subsides, add the asparagus and shake the pan to coat the spears. Cover and cook, shaking occasionally, until bright green but still crisp, about 3 minutes. Uncover and continue cooking until the asparagus is tender when pierced with the tip of a knife, 5–10 minutes more (the thicker the spears, the longer the cook time). Season to taste with salt and black pepper.

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Roasted New Potatoes with Creamed Spinach and Crispy Garlic

Nigel Slater — Mon, 20 Mar 2023 14:36:48 +0000

Photography by Jonathan Lovekin

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

New potatoes will roast to a fudgy texture, like little balls of gnocchi. Score them deeply, toast rack style, and they will crisp nicely, too.

Yield: 4

Time: 50 minutes

1 lb. yellow new potatoes, scrubbed
¼ cup plus 1 Tbsp. extra-virgin olive oil
2 Tbsp. sliced almonds, blanched
2 Tbsp. unsalted butter
2 garlic cloves, thinly sliced
3½ oz. (4 cups) spinach, rinsed
1 cup heavy cream
3 Tbsp. grated parmesan
Pea shoots, for garnish (optional)

Instructions

Position a rack in the center of the oven and preheat to 400°F. Hasselback the potatoes by slicing them crosswise at ¼-inch intervals, stopping ¼ inch from the bottom of each potato. Transfer to a rimmed baking sheet, and top with the oil. Toss to coat, ensuring the oil gets between the slices. Arrange in a single layer, season generously with salt and black pepper, and bake, turning the potatoes halfway through, until golden and fudgy, about 45 minutes.
Meanwhile, in a large, dry saucepan set over medium-low heat, toast the almonds, swirling occasionally, until fragrant and lightly browned, 5–7 minutes. Scrape onto a plate and set aside. To the empty pan, add the butter and turn the heat to medium-low. When it’s melted, add the garlic and cook until golden and crisp, 2–3 minutes. Scrape onto the plate with the almonds.
Wipe out the saucepan, turn the heat to medium, and add 3 tablespoons of water and the spinach. Cover and cook until the spinach wilts and turns bright green, about 3 minutes. Drain and run under cold water until cool. Working in batches, squeeze the leaves, pressing out as much water as possible. Transfer to a cutting board and coarsely chop, then add it to the empty pan along with the cream, parmesan, and salt and black pepper to taste. Turn the heat to low and cook, stirring occasionally, until warm, about 2 minutes.
To serve, divide the spinach sauce evenly among four plates, then top with the roasted potatoes and scatter with the almonds and garlic. Garnish with pea shoots if desired.

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Roasted Parsnips and Onions with Sumac and Feta

Fatima Khawaja — Fri, 03 Feb 2023 22:04:41 +0000

Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

Welcome to SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

Showcasing vegetables at their very best all comes down to doing the bare minimum to let fresh, seasonal ingredients shine. In this recipe, roasted parsnips’ earthy sweetness sings alongside salty feta and sharp onions. It’s the ideal side dish to pair with hearty winter stews and roasts. Take care not to overcook this lovely root, to best allow the ingredients’ distinct textures to play together in every bite.

Yield: 4

Time: 30 minutes

1½ lb. parsnips, peeled and cut crosswise into 1½-in. pieces
3 Tbsp. extra-virgin olive oil
½ tsp. ground cumin
½ tsp. kosher salt
½ small red onion, thinly sliced
2 Tbsp. fresh lemon juice, plus more to taste
1 tsp. ground sumac
½ cup (2 oz.) crumbled feta
2 Tbsp. finely chopped parsley, for garnish

Instructions

Position a rack in the center of the oven and preheat to 375ºF.
Line a large rimmed baking sheet with aluminum foil and add the parsnips. Drizzle over the oil, then add the cumin and salt and toss well to coat. Transfer to the oven and roast, stirring occasionally, until the parsnips are beginning to brown and are tender when pierced with a knife, 15–20 minutes. Cool slightly on the baking sheet, then transfer to a large platter.
In a small bowl, toss together the onion, lemon juice, and sumac, and spread on top of the parsnips. Top with crumbled feta. Add more lemon juice as needed. Sprinkle parsley to garnish.

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