1,224 goose recipes

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Palak raita with wilted fresh spinach stirred into cool yogurt with green chile, black pepper, and cayenne. A classic Indian condiment that pairs with any curry.

Walnut and Roquefort salad with romaine, chicory, avocado, and scallions in a white wine vinaigrette. A French bistro-style salad with bold blue cheese, toasted nuts, and creamy avocado.

Stilton and cream cheese stuffed between toasted pecan halves for a savory, crunchy appetizer bite. Five ingredients, endlessly snackable, and perfect for cocktail parties.

Fresh asparagus with browned butter, Parmesan cheese, and sliced hard-boiled egg. A simple, elegant side dish where nutty brown butter and salty cheese make asparagus shine.

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

German beer-braised Brussels sprouts simmered until tender and finished with butter and salt. A simple 4-ingredient side dish that might convert sprout skeptics.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Harvest-time meatballs simmered with zucchini, mushrooms, and tomato wedges under a blanket of Parmesan. A one-skillet take on end-of-summer garden produce and pantry meatballs.

Smoky Thai mashed eggplant, charred whole over a grill then pounded with shallots, garlic, and chili. Fried briefly and served with hard-boiled eggs and fresh mint as a savory dip or side.

Steamed spinach dressed with soy sauce, toasted sesame oil, sesame seeds, garlic, and a touch of vinegar. An authentic Korean banchan side dish (sigumchi namul) in minutes.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Kashmiri spinach (haak) with asafetida, turmeric, cayenne, and a homemade garam masala of black cumin, cardamom, cloves, nutmeg, and cinnamon. A deeply spiced, vegan North Indian side dish.