Side Dish

Endives au beurre is a traditional dish originating from France. The dish is usually made with a combination of endives, butter, salt, and lemon juice. The endives are wiped with a cloth and placed into an earthenware casserole with butter. The combination is cooked over medium heat or in the oven. Near the end of cooking, the butter should be used up and the endives golden brown and soft. The endives are seasoned with salt and a squeeze of lemon juice, and endives au beurre are then served hot as a standalone dish or as an accompaniment to meat dishes.

Endives au beurre

Italy

Erbe di campo al burro (lit. field greens in butter) is an Italian side dish with origins in the region of Friuli-Venezia Giulia. It's made with garlic, butter, salt, pepper, and mixed field herbs such as corn poppy, bladder campion or maiden's tears, dandelion, hawkbit, white campion, Venus' looking glass, and thistle. Although no exact quantities can be provided for the preparation of erbe di campo al burro, it should be taken into account that some of the herbs are sweet and some are bitter, so one should aim for a suitable final quantity. Field greens in butter are traditionally served as a side dish on June 24, the feast of St. John.

Erbe di campo al burro

Fagioli all'uccelletto is an italian dish originating from Tuscany. It's made with a combination of cannellini beans, sage leaves, garlic, extra virgin olive oil, tomato paste, and fresh pork sausages. The beans and sausages are simmered over a low flame, then served with bread on the side. The beans should become creamy, while the sausages shoudn't release their fat and flavor. Fagioli all'uccelletto are served in nearly every trattoria in Tuscany, either as a hearty side dish or a main course. The name of the dish refers to sage and garlic, which are typically used for little birds known as uccelletti.

Fagioli all'uccelletto

Fagiolini alla fiorentina is a traditional dish originating from Florence. The dish is usually made with a combination of green beans, onions, garlic, olive oil, fennel seeds, peeled tomatoes, and salt. The onions and garlic and cooked in olive oil over low heat until tender. The fennel seeds, salt, and tomatoes are added to the pan, and the tomatoes are then gently crushed. The mixture is simmered for about twenty minutes before the beans are added to the pot and cooked until tender. Once done, fagiolini alla fiorentina are usually served as an accompaniment to roasted or grilled meat dishes. It's believed that the dish tastes the best if reheated the next day.

Fagiolini alla fiorentina

Farofa is a common side dish in Brazil that no churrasco (barbecue) is complete without. It consists of toasted manioc flour dressed up with complementary ingredients such as onions, olives, nuts, crispy bacon pieces, dried jerky, or fresh herbs. Popular since the time of Brazil's first settlers, it is typically sprinkled over savory dishes such as feijoada and xinxim. One popular variety from Bahia is made with bananas and onions. Farofa has such a legacy in Brazil that it even has its own shaker, called a farinheira, found on virtually every table in the country. Due to its sandy texture and a relative lack of flavor, outsiders are sometimes puzzled by farofa, but the habit of eating it easily sneaks up on anyone that is commonly indulging in Brazil's meat dishes.

Farofa

Fasole batută is a traditional bean paste consisting of mashed white beans combined with minced garlic, oil, bean stock, salt, and pepper. It is typically topped with onions which have been cooked with tomato paste, sugar, and paprika powder. Smooth and creamy, this bean paste pairs well with crusty bread, flatbread, olives, and roasted peppers. It can be served as a spread, or as a side dish accompanying meat or fish dishes. In Moldova, this bean paste is called fasole făcăluită and calls for the addition of carrots.

Fasole batută

Finocchi al latte is a traditional vegetable dish originating from Italy, consisting of fennel braised in milk. The dish is usually made with a combination of fennel bulbs, milk, heavy cream, black pepper, sugar, cinnamon, and nutmeg. The fennel is blanched in boiling water, cut into pieces, then cooked in a combination of milk, spices, and pepper. If the fennel looks dry, more milk should be added to the pot, and once it's done cooking there shouldn't be any liquid left. The heavy cream is poured over the fennel and the combination is sprinkled with sugar, stirred over low heat for a while, and then served. Finocchi al latte can be enjoyed as a vegetarian dish or served as an accompaniment to roast chicken.

Finocchi al latte

Finocchi in padella is a traditional dish originating from Molise. This peasant dish is a part of the cucina povera and it's made with a combination of fennel, garlic, thyme, Parmigiano-Reggiano cheese, olive oil, breadcrumbs, salt, and pepper. The fennel bulbs are sliced into pieces, then added to a pan with saut&eacute;ed garlic and thyme. The combination is cooked in a bit of water until the fennel is tender. It's then removed from the pan and mixed with grated cheese and breadcrumbs. The dish is seasoned with salt and pepper and served warm as a side dish. In the past, the breadcrumbs were added to the dish to provide a caloric boost, but they can be omitted nowadays, if desired.

Finocchi in padella

Finocchio alla parmigiana is a traditional dish originating from Emilia. It's made with a simple combination of fennel, salt, pepper, butter, and grated Parmigiano-Reggiano cheese. In order to prepare it, the fennel is cut into slices, blanched, and drained. The slices are then placed into a buttered baking dish, seasoned with salt and pepper, drizzled over with butter and topped with grated cheese. The dish is baked in the oven until golden brown and bubbly. It's recommended to serve finocchio alla parmigiana immediately as an accompaniment to broiled or roasted meat dishes.

Finocchio alla parmigiana

Fossolia is a traditional dish made with green beans as the primary ingredient. Apart from the green beans, the dish also contains onions, garlic, ginger, carrots, and tomatoes. Fossolia is cooked for a long time until the liquids evaporate and the vegetables become very tender. Once cooked, the dish is seasoned with ground pepper, then served as a side dish or on a piece of injera flatbread.

Fossolia

Főzel&eacute;k is a thick vegetable stew originating from Hungary. Although it can be prepared with most vegetables, it's usually made with peas, spinach, lentils, potatoes, or cabbage as the main ingredient, along with a combination of onions, butter or lard, and flour, milk, or sour cream for thickening. It is believed that főzel&eacute;k has been prepared in Hungary since the 16th century. Nowadays, it's usually served on its own on weekdays, and as an accompaniment to meat on festive days.

Főzelék

United States

Although the name might suggest otherwise, this Southern classic is prepared with shredded cabbage that is saut&eacute;ed and braised in butter until tender. It is usually accompanied by bacon, onions, and occasionally sliced apples. Fried cabbage can be enjoyed as a meal on its own, but it is traditionally served as a side dish to complement jacket potatoes, fried chicken, or cornbread.

Fried Cabbage

A popular side dish called fried okra is a must-have at any Southern festivity, and almost every Southern cook has a favorite recipe. Okra is usually coated with cornmeal or flour and shallow-fried in oil. It is sometimes served with ranch dressing, used for dipping the fried okra in it.

Fried Okra

Frijoles de la olla is one of the most basic Mexican side dishes consisting of pinto beans in their broth. Originally, beans were cooked in clay pots with nothing more than some salt. Today, cooks usually add garlic, onions, or ham to frijoles de la olla, accompanying numerous meat and tortilla dishes.

Frijoles de la olla

Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the other moving it around between the pounding. Once the mixture is smooth, it gets shaped into small balls that are then placed in a stew or soup with meat. Similar to the Tanzanian ugali, an indentation is made in the ball, used for scooping up the sauce, with fufu acting as a spoon. The texture is quite gummy and stretchy, while the flavor is bland, but dipping it into a stew gives fufu a spicy flavor that is slightly reminiscent of peanuts. Just make sure not to eat with your left hand, as this is considered extremely disrespectful in many parts of Africa, because the left hand is used for toilet-related actions. This starchy side dish is an important accompaniment to various stews and sauce-based dishes, and it's regularly eaten throughout West and Central Africa.

Fufu

Known as funge or funje in Angola and Ghana, and mfundi in Democratic Republic of the Congo and Republic of the Congo, it is an essential side dish accompanying breakfast, lunch, and dinner meals in many households of rural families throughout these countries. It is a type of porridge known as swallow, made from cassava flour that is stirred into water. Funge has a sticky, smooth, and creamy texture, while a slightly bland flavor makes it great for evening out the intense spices found in many local dishes. Traditionally, at their most basic, these dishes consist of funge and a full-flavored, spicy sauce.
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Funge

Funkaso or pinkaso is a traditional savory fritter originating from Nigeria. This Hausa peoples specialty is usually made with a combination of wheat flour, baking powder, oil, salt, sugar, and yeast. The flour is mixed with warm water and all the other ingredients in order to make the dough. A small amount of dough is pinched off, and a hole is made in the middle before it's fried in oil on both sides until golden brown. Once done, funkaso is typically eaten as a snack on its own or served as an accompaniment to soups or stews. If desired, funkaso dough can be enriched with onions or hot peppers.

Funkaso

Gaji namul is a traditional side dish originating from South Korea. This type of namul is prepared with a combination of eggplants, garlic, scallions, soy sauce, sugar, sesame oil, sesame seeds, red pepper flakes, and black pepper. The eggplants are cut into quarters lengthwise, steamed until slightly soft, then cooled and mixed with the remaining ingredients. Once done, gaji namul is traditionally served as a side dish that's meant to be eaten with other sides or with rice.

Gaji namul

Croatia

In Međimurje, gambaloci is a name for both the ingredient and the dish where those ingredients are used. It is hard dough shaped into small balls, made with a combination of corn flour, pork fat, and salt. Gambaloci are boiled in salted water for about 15 minutes and are then rinsed off with cold water. Before serving, cooked gambaloci are drizzled over with melted pork fat. A dish with the same name can also be found in the region of Podravina, but in that version, gambaloci are topped with chopped onions which have been fried on pumpkin seed oil, and their version of the dish is traditionally served for breakfast.

Gambaloci

Gari foto is a traditional dish made with gari (cassava mash), tomatoes, onions, carrots, green peppers, oil, margarine, and seasonings. When the dish is made with ingredients such as these, with the addition of vegetables, it's usually served as a main dish, but if the vegetables are ommitted, it's served as an accompaniment to stews, rice, or beans. If desired, gari foto can be enriched with the addition of eggs or shrimp.