Creamy, cheesy, and so delicious, Cauliflower au Gratin is on the top of our list of comfort food side dishes. It’s great alongside your favorite main courses and is a huge hit on Thanksgiving!

sipandfeast.com

Serves 12

INGREDIENTS
1 large head of cauliflower cut into florets, about 8 cups worth
3 tablespoons butter melted
1 medium onion diced
3 cloves garlic minced
2 cups heavy cream
1 cup shredded gruyere cheese (or Fontina, Gouda, or Swiss) divided
1/4 cup grated Pecorino Romano divided
2 teaspoons fresh thyme leaves only
1/4 cup panko breadcrumbs
1 pinch nutmeg
2 tablespoons all-purpose flour
salt and pepper to taste

INSTRUCTIONS
Preheat oven to 350f and set one rack on the middle level and one towards the top.

Bring a large pot of salted water to boil and cook the cauliflower florets for 8 minutes or until almost fork tender, then drain and set aside.

Melt butter in a pot over medium heat then add the onion and cook until soft (about 7-8 minutes). Add the garlic and cook until fragrant (about 1-2 minutes).

Add the flour and cook until no white spots appear (1-2 minutes). Add the cream and bring to a low simmer. Once the cream starts to simmer remove the pot from the heat and mix in 3/4 cup Gruyere all of the Pecorino.

Add the cauliflower, thyme, and nutmeg to the pot and stir to combine. Give the sauce a taste and season with salt and pepper if required. A good amount of pepper is recommended.

Grease a 9×13 baking dish and pour the cauliflower into the dish. Top with the remaining Gruyere cheese and breadcrumbs. Bake for 25-30 minutes or until golden brown. If needed, the top can be broiled for the last 1-2 minutes but watch carefully.

Let the cauliflower au gratin sit for 10 minutes before serving.

Tachin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom (Persians refer to this as the tahdig). The rice on the inside becomes buttery and almost cake-like and is often layered with chicken and barberries, a tart dried fruit that has a beautiful crimson color. This version incorporates common Thanksgiving ingredients like rosemary, sweet-tart cranberries and buttery onions to make a striking dish that feels more like a main than a side. It’s deeply savory and buttery, like stuffing, and some may say even better because it has a whole lot more texture coming from the crispy rice that everyone will be fighting over.

cooking.nytimes.com

Serves 6-8

INGREDIENTS
2 cups basmati rice
Salt and black pepper
2 tablespoons unsalted butter
⅓ cup plus 2 tablespoons neutral oil (such as vegetable or canola), plus more for the pie dish
2 medium yellow onions, thinly sliced
1 cup dried cranberries or dried cherries
2 tablespoons finely chopped rosemary
1 teaspoon saffron threads
3 egg yolks
1 cup plain full-fat yogurt (not Greek)

INSTRUCTIONS
Bring a large pot of water to a boil. Meanwhile, place the rice in a large bowl and fill with lukewarm water. Use your hands to agitate the rice in the water. Tip the water out, refill and repeat 2 to 4 times until the water is mostly clear; drain.

When the pot of water is boiling, season generously with salt. Add the rice and give it a few stirs to prevent sticking. Cook, stirring occasionally, until the rice begins to rise to the top and is tender but still has a slight bite to it, 4 to 8 minutes. (The timing varies depending on how aged the rice is). Drain the rice in a colander and rinse with cold water.

While the rice cooks, start the onions: Heat the butter and 2 tablespoons of oil in a large skillet over medium high. Add the onions and cook, stirring occasionally, until the onions are deep golden brown and smell delicious, 12 to 15 minutes. Turn off the heat, add the cranberries and give everything a few stirs to warm and plump the cranberries. Scoop out and set aside about ½ cup for garnishing. Stir the rosemary into the remaining onion mixture and set aside as well.

Adjust oven rack to the lower-third position and heat the oven to 400 degrees. Finely grind the saffron threads in a mortar using a pestle or in a small bowl using the back of a spoon. Transfer the saffron to a large bowl and pour in 2 tablespoons of hot water. Let sit for 5 minutes to draw out as much color as possible. Using a rubber spatula or wooden spoon, mix in the yolks, yogurt and remaining ⅓ cup oil; season with salt. Add the rice and gently toss until every grain is coated and stained yellow.

Lightly coat a deep 10-inch glass pie dish with oil (an 8- or 9-inch square glass baking dish will also work). Add about a third of the rice mixture and use the palms of your hands or a measuring cup to gently pack and spread the rice. Fold the rosemary-onion mixture into the remaining rice in the bowl, then add that to the pie pan. Gently press down again so that the surface is flat.

Cover the dish tightly with foil and bake until rice on the bottom and around edges has formed a deep golden brown crust, 65 to 80 minutes. Let cool for 10 minutes before uncovering. Place a large plate or platter on top, and using kitchen towels, firmly grab both sides of the plate and pie dish together, then carefully invert the rice onto the plate. Scatter the reserved cranberry-onion mixture over the top and serve.

These White Bean Meatballs in Onion Sauce are packed with flavors, made with simple ingredients. Serve them next to some roasted potatoes​.

Serves 4

spainonafork.com

INGREDIENTS

For The White Bean Meatballs:
15.5 oz can white beans
1/3 cup bread crumbs
1 large egg
1 small onion finely chopped
1 clove garlic finely chopped
2 tbsp chopped fresh parsley
1/2 tsp ground cumin
sea salt & black pepper

For The Onion Sauce:
1 small onion finely chopped
2 cloves garlic roughly chopped
1 tbsp all purpose flour
1/2 cup dry white wine
1/2 tsp dried thyme
1 1/2 cups vegetable broth
sea salt & black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS

Drain the can of white beans into a colander and rinse under water, then shake off any excess water and transfer into a large bowl, using a potato masher or a large fork, mash down on the white beans until well mashed

Once the white beans are mashed, add in the bread crumbs, crack in the egg, add in the chopped onion, chopped garlic, chopped parsley, ground cumin and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients are well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the white bean meatballs, all in a single layer, cook for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, continue to mix together, after 2 minutes add in the wine, dried thyme and season with sea salt & black pepper, mix together and then simmer

After 3 minutes and the alcohol has cooked off, add in the vegetable broth, continue to mix and go for 3 to 4 minutes or until you end up with a slightly creamy sauce, then add the white bean meatballs back into the pan, all in a single layer, heat them through for 2 to 3 minutes, then remove from the heat

Transfer the white bean meatballs into serving dishes, top off with the onion sauce and some chopped fresh parsley

These Chickpea Meatballs in Tomato Sauce can be addictive. They´re packed with flavors, made with basic pantry staples and all done in a little over 30 minutes. Serve them next to some roasted potatoes, a garden salad and a bottle of Spanish red wine for the ultimate meal.

Serves 4

spainonafork.com

INGREDIENTS
For the Chickpea Meatballs:
1 can chickpeas 15.5 oz
1/3 cup bread crumbs
1 egg
1 small onion finey chopped
1 clove garlic
1 carrot
1/2 tsp ground cumin
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

For the Tomato Sauce:
3 cloves garlic finely chopped
1 tsp sweet smoked Spanish paprika
1 can tomato sauce 14.5 oz
pinch sea salt
dash black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork, mash down on the chickpeas until well mashed

Once the chickpeas are mashed, add in the bread crumbs, crack in the egg and add in the chopped onion, then finely grate the garlic over the ingredients, finely grate the carrot (peeled), add in the cumin, parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in 3 cloves of garlic that have been finely chopped, mix continuously, after 15 seconds add in a generous tsp of sweet smoked Spanish paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing

Once the tomato sauce has slightly thickened, about 3 minutes, add the chickpea meatballs back into the pan, give each one a gentle flip so they´re fully coated in the sauce, simmer for 3 to 4 minutes

Transfer into serving dishes and sprinkle with chopped fresh parsley

Oaxaca Style Refried Beans recipe from Pati’s Mexican Table Season 6, Episode 9 “Oaxaca Breakfast: Messy and Delicious”

Serves 6

patijinich.com

INGREDIENTS
1 pound black beans rinsed
1 white onion halved
1 tablespoon kosher or coarse sea salt or to taste
A couple sprigs fresh epazote or cilantro
5 dried avocado leaves or some fennel seeds
3 dried chiles de arbol or crushed red pepper flakes
2 tablespoons lard or vegetable oil
1/2 cup white onion finely chopped
For garnish queso fresco
For garnish ripe avocado

INSTRUCTIONS
Place the black beans and the onion in a large soup pot or casserole and add enough water to cover by at least 2- to 3-inches. Bring to a rolling boil over high heat and cover with a lid, leaving it slightly open. Reduce heat to medium-low and cook for an hour to an hour and 15 minutes – making sure there is always sufficient water (if you need to add a cup, make sure it is boiling hot).

Once the beans are cooked and tender, add 1 tablespoon salt and a couple sprigs of fresh epazote or cilantro. Cook for another 15 minutes. Turn off heat
.
In a hot comal or skillet set over medium heat, toast the avocado leaves or fennel seeds and chiles de arbol or pepper flakes for a couple of minutes until fragrant and browned, flipping as they toast. Remove from the heat. If using, break the leaves into pieces. If using, remove the stem from the chiles and break into pieces without discarding the seeds.

Working in batches if necessary, add the cooked beans and at least 1 1/2 cups of their cooking liquid (or add water if need be) to the jar of a blender, as well as the avocado leaves and chiles (or seeds and pepper flakes). Puree until a little chunky.

In a large skillet or casserole set over medium-high heat, heat the lard or vegetable oil. Once hot, but not smoking, add the chopped onion. Cook until translucent and edges are beginning to brown, about 6 to 7 minutes. Incorporate pureed beans and reduce heat to medium. Cook, stirring occasionally, until they thicken to your liking. I cook them for about 10 to 12 minutes.

Introducing the flavorful Spanish delight, Paprika Zucchini! This vibrant dish features tender zucchini infused with the smoky essence of paprika, creating a symphony of taste and color. Sauteed to perfection, the zucchini’s natural sweetness is enhanced by the bold flavor of paprika, resulting in a culinary masterpiece.

Serves 4

spainonafork.com

INGREDIENTS
2 zucchini
2 tbsp extra virgin olive oil
6 cloves garlic
1 tsp sweet smoked Spanish paprika
2 tomatoes
handful fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Wash and pat dry the zucchinis, cut off about 1/2 inch from the ends, then cut each one into 2 inch pieces, cut each piece in half lengthwise and then into 1/2 inch thick slices

Add the cut zucchini into a colander with a plate underneath, season generously with sea salt, mix together and then let it sit for 10 to 15 minutes

In the meantime, roughly chop the garlic, finely chop the parsley and finely grate the tomatoes

After 10 to 15 minutes, transfer the slices of zucchini over paper towels, all in a single layer, pat completely dry

Heat a large fry pan with a medium heat and add in the olive oil

Once the oil is hot but not smoking, about 3 minutes, add in the slices of zucchini, mix with the olive oil, then place them in a single layer, just as best as you can, cook for 1 minute without mixing, then mix the slices and once again place in a single layer and cook for 1 minute, do this until the zucchini is lightly sauteed

After 5 to 6 minutes and the slices of zucchini are ligthly sauteed, add in the chopped garlic, mix continuously, after 30 to 45 seconds add in the paprika, quickly mix together, then add in the grated tomato, chopped parsley and season with black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 to 4 minutes, remove the pan from the heat, transfer into a large serving dish, serve warm or at room temperature

These Lemon Ricotta Stuffed Zucchini boats are the perfect summer appetizer to make with all that farm-fresh zucchini. Making them is as simple as scooping out the seeds and stuffing them with a delicious lemon, ricotta, breadcrumb, parsley, garlic, and Parmigiano Reggiano stuffing.

Serves 4

sipandfeast.com

INGREDIENTS
4 medium zucchini
½ cup plain breadcrumbs
2 cups ricotta
½ cup grated parmigiano reggiano
2 cloves garlic
3 medium lemons
¼ cup parsley
¼ cup olive oil
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS
Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a ½ tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender.

Chop a ¼ cup fresh parsley and mince 2 garlic cloves. Grate a ½ cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds.

In a pan over medium heat saute the garlic in a ¼ cup of olive oil until lightly golden. Set aside the garlic and oil mixture.

In a large bowl mix the 2 cups ricotta, ½ cup Parmigiano Reggiano, ½ cup breadcrumbs, juice of 1 lemon, ¼ cup parsley and the garlic/oil mixture.

Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges.

Sicilian eggplant caponata is one of the best ways to utilize eggplant. Caponata is a salty, sweet and sour appetizer, bursting with flavor. It’s perfect by itself, on top of toasted bread or crackers, or used as a topping for sandwiches.

Serves 6

sipandfeast.com

INGREDIENTS
2 pounds eggplant
1 cup celery
1 cup red onion
1 cup pitted green olives
¼ cup pignoli nuts
¼ cup parsley
⅛ cup capers
¼ cup raisins
1 6 ounce can tomato paste
¾ cup olive oil
¼ cup red wine vinegar
2 Tbsp sugar
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS
Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1″ cubes.

Place all the cut eggplant into a large glass bowl and toss with a ½ cup of olive oil, a tsp of kosher salt and a ½ tsp of black pepper. Use enough oil to coat all the pieces.

On a large baking sheet (line it with parchment paper to avoid sticking) spread out the eggplant. Keep the pieces from touching and if necessary use 2 sheet pans. Place the eggplant on the middle oven rack and roast for 25-30 minutes.

While the eggplant is roasting begin cutting 1 cup of celery into smallish pieces like shown.

Cut 1 cup of onion into half-moon strips. You can cut the onion and celery any way you want! Some people like a chunkier caponata while others prefer a smoother one.

Toast a ¼ cup of pignoli (pine) nuts in a separate pan over medium-low heat for 5 minutes or so. Be careful, they burn easily. When finished toasting, remove the nuts and set them aside.

In a large pan saute the onion and celery for a few minutes in a ¼ cup of olive oil over medium heat. Again this is a preference/textural thing. If you like crunchy vegetables in your caponata only saute them for a minute or so.

Add in one 6-ounce can of tomato paste and cook for 3 minutes longer, spreading the paste all around the pan.

After 25-30 minutes the eggplant will be nicely roasted as shown. Use a fork and make sure they are soft on the inside and fully cooked. If not, another 5 minutes in the oven is fine.

To the pan add 1 cup of pitted good quality green olives, an ⅛ cup of rinsed capers, and a ¼ cup of raisins. Also, add 2 Tbsp of sugar and a ¼ cup of red wine vinegar. Cook for 5 minutes stirring occasionally to avoid sticking.

Add in the eggplant and pine nuts and cook for 3 more minutes to ensure the caponata is well mixed. Be careful while mixing in the eggplant to avoid mashing it too much. A gentle stir with a wooden spoon is all that’s required.

Finally, add a ¼ cup of chopped fresh parsley, give it one more stir, and a taste test. Adjust salt, pepper, and sugar if necessary. If satisfied, let it cool, then place it in a container and refrigerate.

SUBSTITUTIONS AND ADDITIONS

Zucchini – Add some zucchini to this caponata for a nice twist. Pan roast 2 cups of the same size pieces as the eggplant for the last 20 minutes of cooking.

Peppers – Use 2 large bell peppers, cut up into bite-size chunks for added texture and flavor.

Carrots – Roast 1 cup of carrots with the eggplant for added flavor or just sear them in the pan with the onions and celery to introduce a crunchy texture.

Anchovies – It wouldn’t be Sicilian cooking without talking about this ingredient. Saute 3-4 chopped anchovies until they melt with the celery and onion.

Herbs – Mint and basil are excellent additions!

These Spanish Butter Beans with Tuna are filled with flavors, made with simple heart-healthy ingredients and all done in just 30 minutes. Serve this dish next to a crunchy baguette and a bottle of Spanish wine for a nutritious and fulfilling meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 onion
4 cloves garlic
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin 
3 tomatoes
2 cans butter beans 15.5 oz each
2 cups vegetable broth 
2 cans tuna in olive oil 5 oz each
1 bay leaf
pinch sea salt
dash black pepper
handful fresh parsley

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic and finely grate the tomatoes

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer

Once the grated tomato has slightly thickened, about 3 minutes, add in the canned butter beans (drained & rinsed), the vegetable broth and the bay leaf, rasie to a high heat, when it comes to a boil place a lid on the pan and lower to a low-medium heat

Meanwhile, drain the cans of tuna into a sieve with a bowl underneath and gently shake the sieve to remove any excess oil

After simmering the beans for 10 minutes, remove from the heat, add in the drained tuna and gently mix together

Transfer into shallow bowls and sprinkle with finely chopped parsley

These Spanish Stuffed Peppers with Garlic Bread and Cheese are absolutely delicious. They´re filled with flavors, super easy to make and done in a little over 30 minutes. Serve them as a tapas appetizer or even as a side dish.

Serves 4

spainonafork.com

INGREDIENTS
4 tbsp extra virgin olive oil
2 bell peppers
1/2 baguette 6 oz
6 cloves garlic
1/4 cup fresh parsley
2 cups shredded Manchego cheese
1/2 tsp hot smoked Spanish paprika
pinch sea salt
dash black pepper

INSTRUCTIONS
Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

Meanwhile, cut 12 slices from the baguette, each one being 1 inch (2.50 cm) thick, cut a slit on the cloves of garlic, making sure to leave the skins intact

Add the cloves of garlic into the pan with the hot olive oil, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, remove from the pan, then add in the slices of baguette, all in a single layer, cook for 2 minutes per side or until golden fried all around, then remove from the pan and set aside

Cut the bell peppers in half through the stem, then remove any of the seeds and white piths, add the bell peppers cut side up into a baking tray lined with foil paper

Once the garlic and fried bread are cool enough to handle, add into a food processor (skins removed on the garlic), along with 1 tbsp (15 ml) extra virgin olive oil, the parsley and season generously with sea salt and just a dash of black pepper, run the food processor for 2 to 3 minutes or until you end up with a crumbly texture

Stuff the bread mixture into each bell pepper and then top off with the shredded cheese

Add into a preheated oven, bake + broil option (bottom + top heat), 210 C – 410 F, bake for 15 to 20 minutes or until the cheese is melted and lightly browned

Top off each stuffed pepper with a kiss of hot smoked Spanish paprika and some chopped parsley, serve at once