Chef Lupita
Ejotes en Salsa Pasilla
Ciudad de México's market-kitchen green beans, simmered in a dark pasilla chile sauce until the ejotes stay tender but still remember the field.
Recipe Archive
Side Dishes
Side dishes should earn their place at the table. These recipes focus on contrast, seasoning, and supporting flavors that make the whole meal better.
736 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Lupita
Elotes Asados con Totomoxtle Tlaxcaltecas
Tlaxcala's milpa corn roasted in its own totomoxtle over charcoal, then opened at the table and dressed with lime, salt, and, if the cook insists, a pinch of chile piquín.
Chef Jeong-sun
Eomuk-bokkeum (Stir-Fried Fish Cake)
The lunchbox banchan that forgives beginners: sliced fish cake, onion, and carrot cooked fast in a soy glaze until sweet-savory, chewy, and ready for rice.
Chef Elsa
Erdäpfelgratin
Thin-sliced waxy potatoes layered with garlic-steeped cream and baked low and slow until the top turns golden brown and the kitchen smells like the kind of cooking that makes people wander in from the next room.
Chef Elsa
Erdäpfelpüree (Viennese Mashed Potatoes)
Silky Viennese mashed potatoes pressed through a ricer, enriched with cold butter and warm milk, finished with a whisper of nutmeg. The quiet side dish that makes the whole plate work.
Chef Elsa
Erdäpfelschmarrn
Yesterday's boiled potatoes, coarsely grated and torn in a hot pan with too much butter until the edges go golden and crisp. Farmhouse cooking at its most honest, served straight from the skillet.
Chef Elsa
Erdäpfelknödel (Austrian Potato Dumplings)
Upper Austria's silky potato dumplings, rolled by hand and simmered until they float, the quiet companion that makes every Schweinsbraten complete.
Chef Klaus
Erzgebirgische Klitscher
The Ore Mountain potato pancake that works only if the grated potato is wrung dry first; leave the water in and you get steam, not a crisp edge.
Chef Klaus
Erzgebirgischer Buttermilchgetzen
The Erzgebirge potato bake that makes a meal from stored roots, sour buttermilk, bacon fat, and patience, with the crust doing the talking.
Chef Lupita
Espelón con Chaya Frita
Yucatán's espelón, the native black-eyed cowpea of the milpa, sautéed with chaya, white onion, habanero, and pimienta gorda in lard. A Maya pairing the peninsula has cooked for centuries.
Chef Lupita
Espelón Guisado Yucateco
Yucatán's Sunday potaje of tender espelón cowpeas, calabaza, chayote, papa, and repollo, built on a sofrito of tomate, chile dulce, and recado rojo, perfumed with charred habanero and epazote.
Chef Juliana
Espeto de Legumes na Brasa
You don't need meat to earn a place on the churrasqueira. Cut the vegetables evenly, season with real garlic and lime, and let the coals turn them sweet, soft, and smoky.
Chef Lupita
Esquites Norteños al Chiltepín
Sonora and Chihuahua's version of the corn cup: kernels stewed in butter and manteca, finished with crema, crumbled queso fresco, lime, and a hot pinch of crushed chiltepin salt. No epazote. The north skips it.
Chef Makoa
Faʻalifu Faʻi (Sāmoan Green Bananas in Coconut Cream)
Sāmoa's everyday faʻalifu faʻi takes green cooking bananas, firm from the pot, and lets salted peʻepeʻe (coconut cream) settle around them with onion. Simple food, canoe-crop comfort, ready for a weeknight table.
Chef Makoa
Faʻalifu Talo (Sāmoan Taro in Coconut Cream)
Sāmoa’s talo, peeled and simmered until it gives, then folded through salted coconut cream until every piece drinks deep and shines.
Chef Makoa
Faʻalifu ʻUlu (Sāmoan Breadfruit in Coconut Cream)
Sāmoa’s ʻulu, breadfruit, cut into soft wedges and simmered faʻalifu style in salted coconut cream and onion until the sauce clings rich and white.
Chef Makoa
Fāfā (Tahitian Taro Leaves in Coconut Cream)
Tahiti's fāfā cooks young taro leaves down with onion and coconut cream until they turn dark, silky, and rich enough to feed the whole table.
Chef Graziella
Fagioli all'Uccelletto
The beans of Tuscany, braised with sage and tomato in the manner used for small game birds. Four ingredients, no complications, and the quiet confidence of food that needs nothing more.
Chef Graziella
Fagioli all'Olio
White beans dressed with nothing but the finest olive oil, salt, and pepper. This is Tuscan cooking reduced to its essence, where there is nowhere to hide and quality is everything.
Chef Graziella
Fagiolini in Padella
Green beans cooked the Italian way, tender and flavorful, with garlic that whispers and tomato that barely speaks. A contorno that proves the side dish can be the quiet star of the meal.
Chef Makoa
Faʻi Umu (Sāmoan Green Bananas Cooked in the Umu)
Sāmoa's faʻi umu is the starch of the hot-stone oven: green bananas baked in their own skins until tender, peeled warm, and eaten with fresh peʻepeʻe.
Chef Juliana
Farofa de Churrasco
You think farofa is just dry crumbs beside the meat. Wrong. Toast the cassava flour slowly in butter and onion, and it becomes the side that catches every good drop on the plate.
Chef Juliana
Farofa de Farinha d'Água com Feijão Manteiguinha
You think Amazonian flour and little manteiguinha beans sound like someone else's kitchen. They're not. Soak, refogar, toast, and you have farofa that turns rice, fish, and greens into dinner.
Chef Juliana
Farofa de Feijoada
You don't need courage for farofa. You need a pan, cassava flour, good fat, and ten minutes of attention so every grain turns golden, savory, and loose.
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