Recipe of the Month: Side Dishes

Vegetables

Ancient Roman Green Beans and Chickpeas

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Middle Eastern Zahar

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Medieval Golden Leeks and Onions

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Medieval Minted Peas

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Medieval Leeks and Mushrooms

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Elizabethan Spiced Turnips

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Elizabethan Buttered Onions and Apples

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Elizabethan Spinach and Date Fritters

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Victorian Asparagus Pudding

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Victorian Fried Artichokes

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Balsamic-Glazed Brussels Sprouts

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Acorn Squash with Cranberries and Maple

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Potatoes

Victorian Potatoes Gratin Dauphinois

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Victorian Potato Rissoles

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Other Side Dishes

Egyptian Ta’amia

(Fava bean croquettes)

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Couscous

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Cherokee Bean Balls

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Lemon Pasta

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Bacon, Cheddar, Chive Biscuits

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Cranberry Sauce

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