Skip Navigation Links Gourmet Foods > Recipes >


Alsatian-Style Red Cabbage with Red Wine and Red Apples - Side Dishes
Terrific with roast pork, roast duck, or roast goose

Andalusian Marinated Olives - Side Dishes
The unmistakable taste of the exotic Spanish South is in this great dish of marinated olives

Appaloosas in Ancho Sauce - Side Dishes
This dish features the chocolaty flavor of ancho chilies.

Basic Mashed Potatoes - Side Dishes
A classic, catered to your tastes

Basic Soft Polenta - Side Dishes
This is the classic, meltingly soft bowl of our favorite comfort food, just waiting for its crown of butter and cheese.

Basil-Rubbed Toasts - Side Dishes
For Bouillabaisse

Black Bean Chili with Eggplant - Side Dishes

Black Bean Chili with Eggplant A great vegetarian dish. Eggplant's not traditional in chili, of course - but it furnishes a fabulous, meaty chew next to the chew of the beans in this deep, dark, delicious chili. Serve in bowls as a vegetarian main course. Serves 4 as a main course. Dean & Deluca

Black Olive Tapenade - Side Dishes
Tapenade is wonderful as a spread on garlicky bread and as a condiment for grilled fish, meat and poultry. Use the best quality olives you can find, French nicoise or Greek kalamatas are good choices

Challah - Side Dishes
A round, braided loaf studded with raisins for Rosh Hashanah.

Chana Vazi - Side Dishes

Chana Vazi Chickpeas are the one legume that comes in a canned form that is good enough to recommend. Using canned chickpeas, or garbanzos, in this richly flavored Indian recipe makes it weeknight heaven. Just make sure to rinse the beans under cold water before using. Serves 4 as a side dish Dean & Deluca

Chinese Broccoli with Black Bean Sauce - Side Dishes
A traditional dish that's become a Chinese restaurant staple

Chinese Long Beans with Shredded Pork, Garlic, and Ginger - Side Dishes
The flavors in this dish are subtle—which puts the focus on the beans, and transports you to a hot wok spot in Chinatown

Cocido - Side Dishes
A brothy pot of chickpeas, with lots of meat and vegetables added—kind of a Spanish pot-au-feu.

Corn Korma - Side Dishes
But this may be the best creamed corn you've ever tasted

Cornbread and Oyster Stuffing - Side Dishes
This light-textured, dry and airy stuffing has tremendous depth of flavor, Southwestern-style

Couscous Tabouli with Raisins - Side Dishes
This unusual tabouli-style salad- made with couscous, not bulgur wheat- is the lightest, fluffiest tabouli we've ever tasted

Couscous with Lamb, Chicken, Merguez, Hearty Vegetables, and Harissa - Side Dishes

Couscous with Lamb, Chicken, Merguez, Hearty Vegetables, and Harissa There are many versions of couscous across North Africa. Americans are probably most familiar with the Algerian/Tunisian style, because this is the type of couscous dish served at the ubiquitous couscous restaurants of Paris. It is

Deep-Fried Onion Rings - Side Dishes
Onion rings have been popular for decades -- but in the eighties and nineties they graduated from bar food to one of the pet dishes of New American chefs.

Dolmades - Side Dishes

Dolmades Dolmades are stuffed grape leaves, found in many different countries around the eastern Mediterranean-which is why the name has many different variations (including dolmas and dolmathes). The most famous dolmades are from Greece and Turkey. Turkish cooks believe that if you stuff the leaves with

European Soldier Beans with Gorgonzola and Fresh Sage - Side Dishes

European Soldier Beans with Gorgonzola and Fresh Sage Here's a recipe that never fails to astonish. When we tell people how easy it is to make at home, they raise a skeptical eyebrow. Follow this recipe and prove it to yourself. If you cook the beans in advance, this is a 10-minute miracle. Substitute cannellini,

Fagioli al Fiasco - Side Dishes
In Tuscany, this traditional recipe calls for beans to be cooked overnight in a Chianti flask

Falafel - Side Dishes

Falafel Great sandwiches or a unique first course. These deep-fried balls with irresistible Middle Eastern flavor have become street-corner staples in large American cities, where thousands of them are sold from pushcarts daily. But they're also easy to prepare at home. You can make them with chickpeas, with

Firm Polenta Cut-Outs - Side Dishes

Firm Polenta Cut-Outs A delicious side dish. By cooking polenta longer, you will achieve a firmer mass - which can then be spread out, cooled, and cut into shapes that have a springy, resilient texture. There is a classic Northern Italian board, called a tagliere, on which the polenta is spread. But you can

Flageolets à la Bretonne - Side Dishes

Flageolets à la Bretonne Beans in an herbed tomato sauce. There is a classic northwestern French pairing of flageolets with lamb, in which the pale young beans are cooked with plenty of garlic and served in their own sauce. Less well known is the abovedish, which is the other customary use in Brittany for

Fluffy Rice - Side Dishes
The following recipe yields perfect results every time: fluffy rice that's dry and a little chewy -- just like in Chinese restaurants.

French Fries - Side Dishes
French fries as interestingly textured and as good as the ones you enjoy in great restaurants

Fresh Seared Foie Gras Steamed in Leaves of Savoy Cabbage - Side Dishes
This wonderful dish was inspired by one we tasted at Alain Senderens's L'Archestrate in Paris many years ago

Fried Egg, Red Pepper, Garlic, and Herb Topping for Pasta - Side Dishes
This perfectly simple preparation makes one of our favorite pasta dishes

Garlic Potato Chips - Side Dishes
A new classic of creative American restaurants

Garlicky Bean and Potato Purée - Side Dishes
What's particularly interesting about this bean puree is that it's not made with olive oil;

Garlic-Roasted New Potato Salad - Side Dishes
Finally, the mayonnaise you've been waiting for -- though this spectacular New American version is different from any standard potato-and-mayonnaise salad you've ever tasted

German Potato Salad - Side Dishes
A modernized version with an intriguing twist

Gratin Dauphinois - Side Dishes
The classic potato gratin, from eastern France

Greek Stuffed Peppers with Avgolemono Sauce - Side Dishes
This is a fabulous, deep-tasting dish; the flavor of green pepper works wonderfully with the more usual cast of Greek characters

Grilled Eggplant with Fresh Mint and Balsamic Vinegar - Side Dishes
This delicious dish is great on its own, or over grilled slices of bread, as an appetizer

Homemade Orecchiette - Side Dishes
These little ears create perfect pockets for catching sauce

Honey Cakes - Side Dishes
Spicy, sweet and easy to make.

Hoppin John - Side Dishes

Hoppin John This mildly spicy bean-and-rice combo is a classic in the low country (that's the area around Charleston, South Carolina). Most agree that it was brought here by African slaves, but no one can figure out where it got its name. No one's even sure if the original dish contained black-eyed peas, pigeon

Hummus - Side Dishes
We're crazy about this Middle Eastern chickpea-and-sesame-paste puree;

Indian Raita with Cucumber, Tomato, and Onion - Side Dishes
An ideal accompaniment to any Indian main course

Italian Potato Croquettes - Side Dishes
Fabulous accompaniments to saucy meat dishes, like chicken cacciatore

Italian-Style Cabbage with Tomatoes and Pecorino Romano - Side Dishes
This robust side dish is a fabulous accompaniment to meats

Kasha Varnishkes - Side Dishes

Kasha Varnishkes This combination of kasha and noodles came to America by way of the Eastern European shtetl, where it once provided a cheap, nutritionally balanced meal. Today, of course, it's usually served as a side dish to the main course. Originally, fresh, flat noodles were used-but the standard in America

Lamb Biryani - Side Dishes
We love biryanis-those super-flavorful Indian pilafs

Lebanese Rice and Lentils with Caramelized Onions (Mujadarah) - Side Dishes
This classic, ancient Lebanese dish has many different names and many different preparations

Lemon-Herb Risotto with Yellow Pepper Purée - Side Dishes
The joy of this risotto is the beautiful balance of lemon and bell pepper.

Ligurian Stuffed Tomatoes with Olives, Anchovies and Basil - Side Dishes
This delightful room-temperature treat is alive with the flavors of the Italian Riviera.

Louisiana Red Beans and Rice - Side Dishes

Louisiana Red Beans and Rice A plate of red beans and rice, garnished with ham hocks, is the traditional Monday lunch in New Orleans after the Sunday ham dinner. But we think this recipe's too good to be thought of as a solution for leftovers. Serve it anytime! Furthermore, the creamy ooze of red beans that this

Macaroni and Fontina Cheese - Side Dishes
Our twist on the quintessential comfort food

Manti with Yogurt Sauce(Turkish Ravioli) - Side Dishes
Preceded by Middle Eastern salads and followed by grilled Fish with olive oil, manti would be the centerpiece of a spectacular dinner party

Mashed Potatoes with Green Olive Oil - Side Dishes
We think this is a great alternative to buttery potatoes—especially when the greenest, most pungent olive oil is used.

Mashed Potatoes with Roasted Garlic - Side Dishes
The pronounced potato flavor that results stands up nicely to the sweet roasted garlic

Matchstick Potatoes - Side Dishes
The crispiest french fries -- and our favorite

Melted Foie Gras on Country Bread with Armagnac - Side Dishes
This fabulous recipe was inspired by an extraordinary restaurant near Baden-Baden, in Germany

Mexican Rice Salad with Mussels, Corn, Lime and Cilantro - Side Dishes

Mexican Rice Salad with Mussels, Corn, Lime and Cilantro We suggest using a long-grain brown rice for this refreshing summer dinner entree, or anytime lunch. The bran that remains on brown rice serves to keep the grains separate; stickiness is the last texture you want in a rice salad. Serves 4 as a lunch main

Molded Polenta - Side Dishes

Molded Polenta Another great traditional way to treat firm polenta is to make a mold of it, and then scoop out the center. The hole in the center may be filled with any kind of stew; we're especially partial to a hearty, chunky sausage-and-pepper stew with polenta. The polenta you scoop out may be reserved for

Moroccan Black Olive and Citrus Sauce - Side Dishes
Something like a Moroccan salsa — sensational on grilled fish or grilled chicken.

Mushroom Risotto - Side Dishes
Mushroom Risotto is a flavorful dish that can be prepared with just a few pantry essentials. We like this version with dried mushrooms, like porcini, especially when using the soaking liquid as a substitute for some of the broth required.

Oven-Dried Tomato and Eggplant Timbales with Pesto - Side Dishes
One of our favorite ways to use the oven-dried tomatoes is in building first-course timbales that also include baked eggplant and pesto.

Oven-Dried Tomatoes - Side Dishes
You'll be amazed at the flavor and concentration of these tomatoes, which are simply baked in the oven at a very low temperature for many hours.

Parfait of Cauliflower Puree and Caviar - Side Dishes
This amazing amuse-gueule (which means something like palate-opener in French) was devised by Joel Robuchon at the great Parisian restaurant Jamin

Perciatelli with a Vegetable Julienne - Side Dishes
This light, fresh, summery pasta salad features the crunch of julienne vegetables.

Persian Rice Pilaf with Raisins, Mint, and Pine Nuts - Side Dishes

Persian Rice Pilaf with Raisins, Mint, and Pine Nuts This is not a traditional Iranian dish-but it is a delicious one that captures the essence of that cuisine. It makes a fabulous accompaniment to shish kebab or any kind of grilled or roast lamb. Serves 4 as a side dish Dean & Deluca Cookbook 3 tablespoons

Polenta Taragna alla Valtellinese - Side Dishes

Polenta Taragna alla Valtellinese Dean & DeLuca and other specialty food shops carry a product called polenta taragna, which is loosely translated on the package as Indian corn flour with buckwheat flour. Italians have been making polenta out of buckwheat, as well as barley and other grains, for centuries, and

Potato Galette - Side Dishes
This wafer-thin, feather-light ring of potatoes became extremely popular in the old days of nouvelle cuisine

Potato Gnocchi with Herbs - Side Dishes
We think this recipe hits the nail right on the head: gnocchi that are light, but with just enough bite. A spectacular texture and taste that satisfies those autumnal cravings for comfort food.

Potato Gratin with Mushrooms, Buckwheat, and Fontina - Side Dishes
This recipe strikes a chord of international Alpine harmony

Pumpkin and Pancetta Stuffing - Side Dishes

Pumpkin and Pancetta Stuffing Makes enough stuffing for a 14 -- to 16-pound turkey Dean & Deluca Cookbook 5 cups 1/2-inch white bread cubes, crust included 1 small pumpkin (about 1 1/2 pounds) 2 tablespoons olive oil 1/4 pound pancetta, chopped 4 large shallots, sliced 1/4 cup celery, diced 3

Pumpkin Gratin with Sun-Dried Tomatoes - Side Dishes
Sun-dried tomatoes are great with pumpkin

Quinoa Pilaf with Mustard Seeds - Side Dishes

Quinoa Pilaf with Mustard Seeds This recipe applies Madras style to the ancient Andean grain. The pilaf pairs well with meats or fish cooked with Indian or Middle Eastern spices; it might be best to avoid serving it with dishes that feature Mediterranean herbs. Serves 6 as a side dish Dean & Deluca Cookbook

Risotto Milanese - Side Dishes
This is a basic risotto

Roasted Poblano Chilies Stuffed with Coriander Rice - Side Dishes

Roasted Poblano Chilies Stuffed with Coriander Rice Roast the poblano chilies for this delicious appetizer just as you would bell peppers ; once again, a charcoal fire is best. The combination of char, chili heat, spices, lime juice-and rice to soak it all up-is irresistible. Serves 4 as a first course Dean &

Sausage and Pecan Stuffing with Raisins - Side Dishes
The pecans add a great texture, and the raisins add a lovely sweetness

Sautéed Calves' Liver with Balsamic Vinegar - Side Dishes
The key to sautéing calves' liver is this: start with a thick slice of it

Shellfish Risotto with Saffron - Side Dishes
Shellfish risotto was made originally in Venice, and risotto with saffron is from Milan.

Simple Corn on the
There has always been controversy about how to cook corn on the cob

Soft Polenta with Gorgonzola and Mascarpone - Side Dishes
This dish features very soft polenta with the creamy goodness of mascarpone and a subtle whiff of blue cheese. Serve this in wide soup bowls at a winter dinner party instead of pasta, after a salad and before a main course; your guests will swoon.

Spicy Coriander Tabouli - Side Dishes

Spicy Coriander Tabouli Enjoy this variation of regular ol' tabouli- we think it's even better than the original Enjoy this variation of regular ol' tabouli -- we think it's even better than the original. We've added lots of fresh coriander to the usual parsley and mint, as well as toasted coriander seed and

Spicy Indian Potatoes with Peas - Side Dishes
Popular throughout Northern India, this dish is a lovely combination of tastes and textures

Spicy Pinto Bean Chili with Chorizo - Side Dishes

Spicy Pinto Bean Chili with Chorizo This is a delicious, chunky chili that focuses on the beans. It is mildly hot; if you wish to crank up the heat, add more jalapenos or more ground red pepper to taste. you can serve this in a bowl as a lusty stew, or you can brighten it up by placing it on dinner plates and

Steamed Tofu Ramekins with Soy Sauce, Scallions, and Nori - Side Dishes

Steamed Tofu Ramekins with Soy Sauce, Scallions, and Nori And this lightning-fast Japanese meal-opener shows off the loveliness of soft tofu: inside their ramekins, the chunks of jiggly bean curd turn to virtual velvet. Combined with the vapors of the steamer, the tofu yields a delicious broth in the

Steuben Yellow-Eye Beans in Creamy Cumin Sauce with Mushrooms - Side Dishes

Steuben Yellow-Eye Beans in Creamy Cumin Sauce with Mushrooms The south Indian character of this vegetarian dish is highlighted by the generous sprinkling of cilantro it receives at the end. The dish tastes best when served warm. Serves 4 as a main course Dean & Deluca Cookbook 9 ounces dried Steuben

Stir-Fried Bean Curd with Ground Pork and Oyster Sauce - Side Dishes

Stir-Fried Bean Curd with Ground Pork and Oyster Sauce Use firm-textured bean curd for this spicy Szechuan treat. Serves 4 as part of a Chinese meal Dean & Deluca Cookbook 1/2pound ground pork 1 egg, beaten 1 tablespoon plus 2 teaspoons cornstarch 1/2teaspoon Chinese 5-spice powder 1/2 cup finely minced

Stuffed Zucchini Genovese - Side Dishes
These zucchini boats, stuffed with potatoes and cheese, come from a recipe supplied by our sun-dried-tomato guru in Liguria

Tabouli - Side Dishes
A bright, lemony, perfectly balanced version of the classic Middle Eastern bulgur wheat and parsley salad

Terrine of Foie Gras - Side Dishes
If you're making this deliriously delicious treat for a big dinner party, start it 5 to 6 days in advance

Triticale with Peanuts and Asian Seasonings - Side Dishes

Triticale with Peanuts and Asian Seasonings This recipe makes a delicious and unusual side dish for any saucy stir-fry, or any roasted meat served with a sauce. Serves 4 as a side dish Dean & Deluca Cookbook 1 cup triticale berries 2 tablespoons canola or safflower oil 2 scallions, sliced very fine on the

Warm Potato Salad with Swiss Cheese and Garlic Sausage - Side Dishes
When you turn to French-style potato salad, there's still no mayonnaise

Whole Heads of Roasted Garlic - Side Dishes
It started as a California thing, but soon chefs everywhere were roasting whole heads of garlic, and using them in a variety of ways.

Wild Rice with Herbs and Applewood-Smoked Bacon - Side Dishes
The apple-smoked bacon adds a lovely sweet-smoky character to this fantastic side. The star of the dish, however, is still the crunchy, nutty wild rice.