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Tag: Recipes: Sides

Spiced Roasted Potatoes With Cilantro-Mint Dressing

These potatoes get a little kick from a blend of Indian spices. Garam masala—a spice mix including coriander (cilantro), cumin, ginger and cloves, among others—is available in many mainstream grocery stores.

James Farmer’s Cucumber Salad

Not all cooks are gardeners, and not all gardeners are cooks, but both lifestyles can be melded into one, says James Farmer III. Cucumbers and herbs from the garden are ideal, but store-bought is fine, too. This was the first recipe he learned to make as a child.

Carvel Grant Gould’s Tomato Aspic

For a lot of folks, the mention of tomato aspic brings one word to mind: Ewww. This is not lost on executive chef Carvel Grant Gould, who wouldn’t dream of putting a congealed salad on the menu at Canoe, the upscale Vinings restaurant where she’s worked since it opened sixteen years ago.

Carvel Grant Gould’s Spicy Mayonnaise

This zingy, pink-tinged mayonnaise spices up an old-fashioned aspic, and it also takes the bland out of potato salad, slaw, and deviled eggs. For a lovely traditional mayonnaise, skip the paprika and cayenne, or reduce to a tiny pinch.

Cilantro-Mint Dressing

Serve this sauce over roasted lamb, as a dressing for a salad of spring greens, radishes and red torpedo onions (a springtime farmers market staple), over roasted cauliflower, or with Spiced Roasted Potatoes.

Curried Sweet Potato Soup

From "Screen Doors and Sweet Tea" by Martha Hall Foose, Clarkson Potter. I love the way a crisp puffed pork rind (or a scattering of pomegranate seeds) crowns this soup, which elevates the lowly sweet potato.

Roasted Curried Okra

Inspired by Indian cuisine, this simple recipe offers a low-fat, spicy alternative to deep-fried okra.

Smoky Maple Pinto Beans

From "Around the Southern Table" by Sarah Belk. Almost as popular as fried chicken is that universal favorite, barbecue. Wherever one goes, he isn't far from the smell of some restaurant or backyard grill slowly cooking pork, beef, or chicken in a highly seasoned barbecue sauce.

Goat Cheese, Radish, and Kale Spread

This easy spread, created by Lisa Rochon, won an honorable mention at Peachtree Road Farmers Market's 2010 "Market Mash-Up" vendor recipe contest. It can be used as a dip, as a simple appetizer or first course served with sliced bread, or as the base for a fabulous sandwich.

Fennel, Apple, and Asher Blue Cheese Salad

Affairs to Remember executive chef Ahmad Nourzad shares this autumn dish featuring Georgia ingredients.

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