45 recipes in this category
Vegetable dishes and side plates — traditional preparations that let seasonal produce shine.
A mix of onion, green tomato, cucumber, and bell pepper in a sweet-sour vinegar brine, canned for winter storage — a Central European preserving classic.
Blanched baby sweet peppers layered in jars with a vinegar, oil, garlic, parsley, and celery dressing, topped off with vinegar and refrigerated.
A smooth purée of boiled green lettuce and potato, enriched with butter and sour cream, served warm as a side dish with meat.
Small toasted bread sandwiches filled with buttery seasoned spinach, dipped in egg, and pan-fried until golden on both sides.
Layers of sliced hard-boiled eggs and grated cheese topped with sautéed mushrooms, baked under a rich egg-enriched sour cream topping.
A whole head of tender boiled cauliflower coated in a rich egg-enriched cheese béchamel, topped with breadcrumbs and baked until golden.
Coarsely grated potatoes tossed with oil and salt, baked until golden brown — a simple appetizer to serve before the main meal.
A simple, aromatic tomato sauce simmered with onion, garlic, and herbs, then passed through a sieve for a silky, seed-free finish.
Blanched cucumber rounds gently simmered in a pale butter-and-flour roux sauce made with milk and a touch of nutmeg.