Cuisine: Side dish

Persian-ish Rice with Tahdig

Tahdig is a special Iranian cuisine with a crispy, browned layer of rice at the bottom of the rice pot that everyone wants. The bottom layer of the rice gets pan-fried while the rice above it gets steamed. There are a few ways to make tahdig. The simplest is to use plain rice. This recipe mixes the rice with yogurt to give it a thick, pasty texture before spreading it in the pot. It comes from Samin Nosrat's, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Netflix episode 4 - Heat.

By Leslie Blythe

Roasted Vegetable and White Bean Salad

This Roasted Vegetable and White Bean Salad recipe from Samin Nosrat is amazing. She said loves showing people that simple, humble ingredients can be extraordinarily delicious. It's so true!

By Leslie Blythe

Corn Medallions with Aioli, Cotija Cheese and Lime

My daughter Zoe made these Corn Medallions with Aioli, Cotija Cheese and Lime. It’s basically Mexican-style street corn sautéed instead of grilled.

It’s the perfect mashup of the balanced flavors that comprise great dishes - sweet corn, garlic aioli, sour lime, and salty cheese.

Cotija cheese is named after the town of Cotija, Michoacán where it originated, Cotija cheese has a strong, salty flavor and mostly used as a topping or mixed into sauces. Feta is a good substitute.

By Leslie Blythe

Roasted Beets with Pistachios, Herbs and Orange

If you like beets, you will love these Roasted Beets with Pistachios, Herbs and Orange. Beets taste great even when they’re simply roasted with a little oil, but this recipe goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves.

By Leslie Blythe

Lemony Yogurt Brussels Sprouts Casserole

Brussel sprouts often get a bad wrap! This Lemony Yogurt Brussels Sprouts Casserole is a lighter, fresher way to serve them. I'm always trying to come up with new ways to serve Brussels Sprouts and this recipe is definitely a keeper. This method would also work with broccoli or cauliflower.

By Leslie Blythe

Homemade Green Bean Casserole with Crispy Leeks

You might have a go-to green bean casserole recipe, but you have to try this Homemade Green Bean Casserole with Crispy Leeks. The thin, crispy fried leeks are an absolutely delicious topper and look way more elegant than the canned fried onions. They fry up very quickly; keep a close watch on them as they cook.

By Leslie Blythe

Farro with Vinegar-Glazed Sweet Potato and Apples

This Farro with Vinegar-Glazed Sweet Potato and Apples recipe is a wonderful combination of roasted sweet potato and apples with a little sherry vinegar, tossed with farro, dried cherries and roasted cashews. Farro is an ancient whole grain with dietary benefits. It's derived from wheat so it is not gluten-free.

By Leslie Blythe

Roasted Cauliflower with Feta, Almonds and Olives

This Roasted Cauliflower with Feta, Almonds and Olives is so easy and delicious. While the cauliflower roasts, you assemble the rest of the ingredients in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. I actually used blue cheese because I was out of feta. You can serve this dish warm, but it's equally good at room temperature if you want to make it ahead.

By Leslie Blythe

Brussels Sprout and Gruyère Gratin

This Brussels Sprout and Gruyère Gratin makes an incredible side dish for your holiday table. I actually cut the recipe in half just to test it, but do not cut the cheese sauce in half! That is the chef's prerogative!

By Leslie Blythe

French Beans & Snow Peas with Hazelnut & Orange

This French Beans & Snow Peas with Hazelnut & Orange recipe come from Ottolenghi: The Cookbook by Yotam Ottolenghi. These crisp green beans and snap peas are taken to a whole other level using hazelnut oil and fresh orange zest. Not only is it a beautiful dish, but it's also delicious!

By Leslie Blythe