Arroz Blanco Hondureño
Honduran white rice is the foundation under every Honduran main, simple long-grain toasted with aromatics and steamed…
Sides
Discover · garlic + sides + onion + vegan
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Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
Bhindi Masala
The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces
Sides
Cabbage Foogath
Foogath is the Goan way of cooking any green vegetable, a coconut-stir-fry method where the veg picks up the…
Sides
Cabbage Thoran
Cabbage is finely shredded into ribbons
Sides
Caponata
Aubergine cubes are salted to weep, fried hard in olive oil to deep gold, and reserved
Sides
Falafel
Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…
Sides
Fattoush
Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy
Sides
Fattoush
A torn pita is brushed with olive oil and grilled or fried until golden and crisp
Sides
Foul Saudi
The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions
Sides
French Bean Foogath
This is the green-bean version of the Goan foogath, French beans tossed in a coconut temper that turns a simple side…
Sides
Grilled Eggplant Salad
A juicy room-temperature salad built around the smoky soft flesh of whole-roasted eggplant
Sides
Hogao
Hogao is the Colombian sofrito, the cooked tomato-and-onion sauce that lives in every Colombian kitchen and gets spooned…
Sides
Kongnamul Muchim (Soybean Sprout Side Dish)
Soybean sprouts blanch in salted water 5-6 minutes (longer than mung sprouts because of the harder bean head)
Sides
Melitzanosalata (Greek Aubergine Dip)
Melitzanosalata is the Greek smoky aubergine dip, the Mediterranean cousin of baba ganoush, the difference being a…
Sides
Msabaha
Dried chickpeas soak overnight with a pinch of bicarbonate of soda
Sides