side dish

These versatile yeast rolls are great for a variety of dishes. Add in cheese, olives, or other ingredients to suit your taste. Yield This recipe makes four rolls. Special Equipment Small bowl proofing. Warm, draft free location for proofing. Plastic wrap or damp towel. Thermometer. Ingredients 1/4 cup oat milk (or other milk) 13 grams (2 teaspoons) honey 3 grams (3/4 teaspoon) yeast 2 large egg yolks 1 tablespoon olive oil 3 grams (1/4 teaspoon) salt 100 grams (3/4 cup) all-purpose flour 50 grams (1/4 cup) rye or spelt flour Method Dough In a small microwave-safe bowl, mix together the oat milk and honey and heat about 15 to 20 seconds until warmed to 115° F....

Equipment 9-inch-square baking dish 10-inch skillet Medium saucepan Preheat Oven Preheat oven to 375°F. Ingredients 1 ½ pounds sweet potatoes, diced ½ cup olive oil 1 yellow onion, diced 1 poblano pepper, seeded if desired, finely chopped 2 jalapeño peppers, seeded if desired, finely chopped tablespoons finely chopped peeled ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground garam masala ½ teaspoon ground coriander 1 28-ounce can whole peeled tomatoes ½ cup chopped fresh mint, more for garnish 2 tablespoons chopped cilantro or basil, more for garnish 6 eggs Black pepper, as needed Salt to taste Preparation Cook Potatoes Add olive oil and potatoes to a 10" skillet Cover and cook over medium heat, stirring frequently until potatoes are softened....

This is a tart rendition of a classic cranberry sauce. Some recipes indicate using a minimum of 6 tablespoons of sugar per 4 cups of cranberries, others indicate as much as a cup of sugar. Sweeten as desired to accomidate invididual tastes. Just remember: you can always add sugar, but you can’t take it out. Ingredients 4 cups whole cranberries 1 cups water 4 tablespoons sugar Pinch of salt ¼ cup orange juice or Grand Marnier (optional) Preparation In a medium saucepan, combine: cranberries water sugar salt Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks....

A very simple Thanksgiving dressing (stuffing). Ingredients 1 large loaf good, crusty bread, preferably sourdough, ciabatta, or multi-grain (about 1¼ pounds) ¼ cup olive oil 8 tablespoons cultured, unsalted butter- divided in two parts 6 garlic cloves, thinly sliced 2 large leeks, white and light green parts, chopped ½ cup dry white wine ¼ cup finely chopped fresh sage 2 ½ cups low-sodium chicken, turkey or vegetable broth 5 large eggs ½ cup finely chopped parsley ¼ cup finely chopped chives Preheat Oven Preheat oven to 375°F....

Equipment Rimmed baking sheet lined with parchment paper Wire rack set inside a second rimmed baking sheet lined with a triple layer of paper towel Large dutch oven Tongs Wire Spider Strainer Skimmer Ladle Ingredients 1 ½ tablespoons soy sauce 1 tablespoon sake 1 ½ teaspoons grated fresh ginger 1 garlic clove, minced ½ teaspoon sugar 12 ounces boneless, skinless chicken thighs trimmed and cut crosswise into 1 to 1½-inch-wide strips ¾ cup cornstarch 1 quart vegetable oil, for frying Lemon wedges Preparation Marinade In a medium bowl, combine: soy sauce sake ginger garlic sugar Add chicken and toss to combine....

Source Milk Street, May 2019 Special Equipment Large dutch oven 12" skillet A paper-towel-lined plate Kitchen towel Ingredients 5 cups water 4 cloves garlic, smashed and peeled 4 bay leaves 2 ½ teaspoons ground cumin ½ teaspoons ground allspice 1 tablespoon salt ¼ teaspoon salt 1 teaspoon ground black Pepper 1 cup brown lentils, rinsed and drained 1 cup basmati rice, rinsed and drained 1/3 cup extra-virgin olive oil 2 medium yellow onions, halved and thinly sliced 1 bunch scallions, thinly sliced Preparation Water and Spices In a large Dutch oven over medium-high, combine: 5 cups water garlic bay leaves cumin allspice salt pepper Add Lentils Bring to a boil, then add lentils....

Source https://cooking.nytimes.com/recipes/1018382-southern-cornbread-dressing Notes The cornbread must be diced and dried before using. Be sure to prepare cornbread at least one day in advance. Equipment 8-by-11-inch baking dish Preheat Oven Preheat oven to 450°F. Ingredients One recipe cornbread 3 cups soft white bread, crust removed and torn or cut into 1-inch pieces (do not pack) ½ cup butter (1 stick), plus more for the pan 2 cups chopped sweet onions 1 ½ cups chopped celery (4 or 5 stalks) 1 ½ teaspoons kosher salt 2 eggs 1 ¼ tablespoons finely chopped fresh sage 1 teaspoon chopped fresh thyme ¼ teaspoon ground black pepper 4 to 5 cups rich chicken, turkey, or vegetable stock Preparation Dry Cornbread After baking and cooling cornbread, dice into ½" cubes....

Source https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread Change Log Honey can be omitted if recipe is to be savory or used in a savory dish such as cornbread dressing. Special Equipment 11 to 12 inch cast-iron skillet Preheat Oven Preheat oven to 375°F. Ingredients 170 grams (12 tablespoons / 1 1/2 sticks) unsalted butter ½ cup (120 ml) maple syrup (omit for savory dishes) 2 ¼ cups (530 ml) buttermilk 3 large eggs 180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind 65 grams (½ cup) whole wheat flour 60 grams (½ cup) all-purpose flour 18 grams (1 ½) tablespoons baking powder 9 grams (1 ½) teaspoons salt 5 grams (½ teaspoon) baking soda Preparation Brown Butter On the stovetop, in an 11- or 12-inch cast iron skillet, melt the butter over medium heat....

Source https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy Change Log Added prochini mushrooms. Ingredientes ½ cup extra-virgin olive oil ½ small onion, finely chopped (½ cup) 113 grams (4 ounces) baby portobello mushrooms, finely chopped (1 cup) 28 grams (1 ounce) dried porchini mushrooms, hydrated and finely chopped 64 grams (½ cup) all-purpose flour 4 to 5 cups vegetable stock 1 teaspoon soy sauce, more to taste ½ teaspoon kosher salt ¼ teaspoon black pepper Preparation In a large skillet, heat oil over medium-high heat....

Notes Parsnips wider than 1 inch may have tough, fibrous cores that are best trimmed and discarded. Using warm water helps the sugar to dissolve more readily. Any combination of carrots and parsnips with a combined weight of 3 pounds can be used in this recipe. Ingredients 3 tablespoons vegetable oil 1 ½ pounds carrots, peeled and cut diagonally into 1/2-inch-thick pieces 1 ½ pounds parsnips, peeled and cut diagonally into 1/2-inch pieces ¾ cup apple cider 1 tablespoons maple syrup Salt and pepper ½ teaspoon minced fresh rosemary Preparation Heat oil in large skillet over medium-high heat until shimmering....