Feeling “hot-hot-hot”? Spice up dinner with this easy low carb side. Fried green cabbage gets cozy with Thai red curry in a wok near you. Everyone at your table will celebrate this match!
Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.
Serve this carrot and date tzimmes as part of your Passover spread. This easy side pairs perfectly with classic brisket and potato kugel.
These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki.
These Portuguese side dishes are warm, filling, and so tasty! From tomato rice to salads to fried potatoes, these sides are the perfect addition to dinner.
This dish is like winning the lottery, it is like finding an extremely impressive looking person, and discovering that on the inside they are even more beautiful and interesting…and in this case the outer beauty pleases the eye and the inner beauty will please the stomach… Since culinary esthetic has an extremely important role in […]
This baked and caramelized Char Siu Style Roasted Eggplant Recipe has the deep sweet and savory flavors of Chinese roasted pork, but just happens to be super healthy!
Serve this as a main or a tasty side dish! Made with baked cabbage, toasted spicy pecans and a creamy blue cheese dressing, you'll love how simple this dish is to make.
This Lebanese Potato and Egg Recipe, also known as Batata Wa Bayd, is a wonderful holiday side dish to serve with your meal. It mixes together eggs, potatoes with onion, garlic, warm Mediterranean spices along and fresh parsley. Serve with pita bread, a dollop of Greek yogurt and hot sauce.
Soft and tender on the inside, crispy on the outside, these Korean vegetable pancakes are so easy to make! Enjoy as a tasty side dish or snack.
Do you want something that goes well with quiche? Serving a delicious quiche for dinner or lunch is a great idea, butasty side dish that complements you'll need a t the flavours. So, if you're
Forget the traditional three-course meal. Eating in, or out, these days is all about small plates
This comforting and delicious vegetable bake is the perfect side dish for any meal. Layers of tender vegetables are smothered in a creamy and cheesy sauce, and baked until golden and bubbly.
Potatoes roasted with parmesan cheese that get all sort of nice and golden brown, crispy and good! Seriously better than french fries!
Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won't miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!
Japanese cabbage pancakes, or okonomiyaki, are an easy and delicious appetizer or side dish, made with fresh cabbage and scallions.
Lemon Tzatziki Potato Salad. A fantastic side dish potato salad that uses low fat yogurt in place of mayonnaise for a tasty Greek inspired flavour twist.
These crispy and flavorful vegetarian potstickers are filled with mushrooms, cabbage, and carrots, and served with a savory soy dipping sauce. Perfect as an appetizer or a light lunch.
An exotic and colourful Moroccan Couscous with chickpeas, roasted red peppers, diced carrots, toasted almonds and plump raisins are tossed in a fragrant dressing of fresh garlic, tangy lemon juice, fruity extra virgin olive oil and an aromatic combination of fragrant seasonings: ground coriander, cumin and cinnamon. Simple and delicious, the dressing really highlights the roasted vegetables, which have already been sweetened and intensified in flavour during cooking. The chickpeas, and excellent source of protein, fibre and vitamins, add their own wonderful flavour and texture to this festive dish. Another feature of Moroccan Couscous is that it can be varied in endless ways: the carrots and red pepper can easily be replaced by sweet potato, pumpkin or eggplant; pistachios, pine nuts or walnuts can be used in lieu of almonds, and chopped dates, apricots or prunes can easily be replaced by the raisins. Light and delicious served either warm or cold, this colourful Moroccan Couscous salad is excellent paired with grilled lamb, chicken or even a traditional Tagine. Moroccan Couscous with roasted vegetables, chickpeas & almonds Serves 4 4 tbsp extra virgin olive oil 2 carrots, cut into quarters lengthways and thinly sliced 2 red peppers, diced 1 zucchini, thinly sliced 1 red onion, cut into wedges and separated 1/2 cup slivered almonds 4 tbsp freshly squeezed lemon juice 2 garlic cloves, minced 1 tsp turmeric 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon 2 tsp salt 2 cups couscous 1/2 cup raisins 2 1/2 cups chicken stock, brought to a boil 2 cup canned chickpeas, rinsed and drained 1/4 cup fresh cilantro, finely chopped plus extra for garnish 2 tbsp fresh mint, finely chopped plus extra for garnish Preheat the oven to 475°F. Toss the carrot, red pepper, zucchini and red onion in a baking dish with 1 tablespoon of the olive oil and bake for 15 minutes. While the vegetables are cooking, lightly toast the almonds in a frying pan until they're golden brown. Remove from the pan and set aside. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon and salt, and mix well. Five minutes before the vegetables have finished roasting, mix the couscous, turmeric and raisins in a large bowl and pour over the boiling stock. Cover with plastic wrap to seal in the steam, and let sit for five minutes. Then fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, red onion, almonds, chickpeas, mint and cilantro. Pour over the dressing and toss together until well combined. Serve on a large platter, either warm or at room temperature with a garnish of cilantro and chopped mint.
This paneer should be served immediately. If you have any leftovers, the best way to reheat them is to pan fry them again. You can double the recipe for a larger batch
This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.
Chef Alan Rosenthal’s version of latkes – potato pancakes – are so crispy and more-ish that they’ll disappear in seconds. This recipe makes 10-12, making it the perfect savoury snack for a dinner party spread. Or opt for a Scandinavian take on latkes with these smoked salmon latkes with horseradish cream.
Dry potato curry(devilled potatoes) Sri Lankan style.A spicy potato curry is also known as”ala theldala” in Sinhalese is a devilled potato curry you can enjoy with all of your favorite meals.
You know I am a big fan of Yotam Ottolenghi and have gone to every one of his book signings and dinners. Not only is he a super nice g...
Creamy pasta dishes are great any time of year, even in the summer. This Creamy Parpadelle with Asparagus is full of creamy richness and on your dinner table in just 15 minutes! A great dinner at the end of a busy day.
These Spanish Wrinkled Potatoes with Mojo Verde are loaded with flavors, easy to make and done in 35 minutes. A classic tapas dish from the Canary islands.
Korean potato salad (Gamja Salad) is a great creamy side dish to make for Korean BBQ meals. Addition of cucumbers and apples makes this salad extra fresh and crunchy.
Here is an easy potato latkes recipe you can use if you'd like to know how to make latkes! Latkes are a traditional Jewish dish often served at Hanukkah. They are a tasty form of a potato pancake! Latkes are generally crunchier texture than a typical potato pancake, which is why so many people love them!
A wholesome Vegetarian dish made with a handful of basic ingredients. Fresh and delicious it can also be served as side dish (goes amazing with chicken!).
Spinach Potato Pancakes
A simple glazed potato banchan you won't be able to stop making, or eating.
