66 recipes in this category
Vegetable dishes and side plates — traditional preparations that let seasonal produce shine.
Boiled zucchini layered with sour cream and breadcrumbs, topped with hard-boiled eggs, baked until lightly browned. A simple, old-fashioned vegetable appetizer.
A baked spinach and egg roulade, rolled around a soft scrambled egg filling. A rich, savory appetizer or accompaniment to meat from early 20th century kitchens.
Layers of celeriac and potato, seasoned and gently stewed in a covered pot until tender — a simple meatless side traditionally served alongside beef.
Green tomatoes stuffed with a pork and rice filling, baked under lard and a light roux, finished with a baked egg-and-sour-cream custard on top.
Layers of sliced boiled potato and hard-boiled egg, baked with sour cream until golden — a simple, hearty Central European side dish.
Cubed zucchini braised under a layer of sliced tomato, garlic, and parsley in olive oil, cooked low and slow, then served cold.
Bacon, onion, carrot, and mushrooms are browned, then simmered in a butter-and-flour milk sauce and puréed until smooth and creamy.
A savory steamed pudding of peas, rice, and mushrooms bound with eggs — a light, elegant side dish traditionally served warm alongside roasted meat.
Whole artichokes are stuffed with a savory breadcrumb, onion, and parsley filling, then slowly braised in olive oil and water until fork-tender.