Everyday Food - Martha Stewart Living Magazine [89]
Side dishes. See also Salads (side-dish)
Asparagus with Lemon Butter
Boston Baked Beans
Bulgur Pilaf with Dried Cranberries
Cauliflower Gratin
Cheddar-Corn Spoon Bread
Chickpeas and Tomatoes
Chinese Noodles with Sesame Dressing
Couscous with Carrots and Cilantro
Dill Pickle Spears
Glazed Shallots
Green Beans and Almonds
Green Beans with Tomatoes
Grilled Eggplant with Yogurt Sauce
Horseradish Mashed Potatoes
Lemon and Pine-Nut Rice
Lemon Orzo
Lentils with Carrot and Spinach
Onion Rings
Paprika Steak Fries
Parsnip Fries
Polenta Fries
Potatoes Anna
Prosciutto-Stuffed Artichokes
Rice Pilaf with Toasted Almonds
Roasted Cauliflower with Paprika
Roasted Herbed Potatoes
Roasted Root Vegetables
Roasted Sweet-Potato Fries
Roasted Tomatillos and Tomatoes
Sautéed Beets and Greens
Sautéed Corn with Bacon and Scallions
Sautéed Escarole
Sautéed Kale with Garlic and Lemon
Sesame-Lime Rice
Snap Pea Sauté
Stuffed Onions
Sweet-Potato Pancakes
Sweet-Potato Wedges
Swiss Chard with Raisins and Pine Nuts
White Bean and Tomato Sauté
Wilted Mustard Greens with Sweet Onion
Sifting dry ingredients
Slaws
Cabbage and Fennel
Radicchio and Endive
Slush, Strawberry
Smoothies
Banana-Oat
blending, tip for
Blueberry-Yogurt
Peach-Strawberry
Pomegranate and Mixed-Berry
Soups. See also Stews
Black-Bean, Spicy
Chicken, Asian
Chicken and Wild-Rice
Manhattan Fish Chowder
Minestrone
Roasted Vegetable
Squash and Apple
Tuscan Bread
Spinach
Artichoke and Salami Sandwiches
and Carrot, Lentils with
Dip, Hot
Linguine with Creamy Walnut Sauce
Pear, and Blue Cheese Salad
Quick Navy-Bean Stew
Salad, Warm, with Poached Eggs
Sautéed, and Shiitakes, Baked Pork Cutlets with
-Stuffed Rolled Flank Steak
Vegetable Lasagna
Spoon Bread, Cheddar-Corn
Spreads. See Dips and spreads
Squash
and Apple Soup
Grilled Greek Chicken Kebabs with Mint-Feta Sauce
Grilled Vegetable Quesadillas with Corn Relish
Pasta with Roasted Summer Vegetables and Basil
puree, preparing
Roasted Root Vegetables
Yellow-, Quick Marinated, Salad
Zucchini and Red Onion Salad
Stews
Chipotle Pork Posole
Half-Hour Chicken Gumbo
Quick Navy-Bean
Tex-Mex Turkey and Bean Chili
Stir-fries
Beef and Scallion
Brown-Rice Bowl with Shrimp, Snow Peas, and Avocado
Chicken, Edamame, and Noodle
Chicken and Basil
Moo Shu Pork
Shiitake Fried Rice
Strata, Canadian-Bacon
Strawberry(ies)
with Mint Whipped Cream
-Peach Smoothies
Slush
Sweet-Potato
Fries, Roasted
Pancakes
Wedges
Swiss Chard
with Raisins and Pine Nuts
Roast Chicken and Parsnips with
Sausage, and Pine Nuts, Pasta with
Swiss cheese
Roasted Pork Club with Scallion Mayonnaise
Stuffed Onions
Swordfish
Grilled Fish Kebabs with Cherry Tomatoes
Tarts
Fig and Almond Crostata
Goat Cheese–Leek
Lemon-Ricotta
Mushroom and Pecorino
Techniques
blending hot foods
chopping onions
cooking dried beans
cutting canned tomatoes
freezing broth
lining a cake pan
lining baking sheets
making bread crumbs
peeling and deveining shrimp
peeling and pitting avocados
peeling ginger
pitting olives
sifting dry ingredients
softening brown sugar
steadying a bowl
testing butter’s firmness
toasting nuts
toasting seeds
working with garlic
working with herbs
Teriyaki Tofu and Mushrooms
Tex-Mex Turkey and Bean Chili
Thyme
-Lemon Dip
-Roasted Chickens with Potatoes
Tilapia
with Arugula and Tomatoes
Panko-Crusted Fish Sticks with Herb Dipping Sauce
Tofu
and Mushrooms, Teriyaki
Pomegranate and Mixed-Berry Smoothies
pressing
Tomatillos
Pork Enchiladas with Green Sauce
and Tomatoes, Roasted
Tomato(es)
and Arugula, Individual Pizza with
and Arugula, Tilapia with
Beefsteak, Salad
BLT Salad with Buttermilk Dressing
canned, cutting up
Cherry, Grilled Fish Kebabs with
and Chickpeas
coring and seeding
Goat-Cheese Spreads
Green Beans with
Lamb Chops with Pistachio Sauce
Manhattan Fish Chowder
Olives, and Cilantro, Chicken with
Pasta with Roasted Summer Vegetables and Basil
Penne alla Norma
Pico de Gallo
Red Snapper Veracruzano
Roasted, Baked Flounder