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Sweet Potato Sumac Gratin with Meringue

December 4, 2008
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I got the idea for this one from a popular Turkish beverage called “apple tea”. I put it in quotes because as far as I can tell it doesn’t actually contain any apples or tea.
Apples are sweet, tangy and… well… apply and I thought it would compliment these sweet tubers nicely. For this dish [...]

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Fiery Cinnamon Cranberry Sauce

December 1, 2008
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Cranberry sauce has become an obligatory part of any Thanksgiving dinner, and yet I’ve never been a huge fan. My family would always end up with a huge bowl of leftover cranberry sauce and then the only person who actually liked the stuff would have to eat the rest.
It’s not so much that I [...]

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Creamy Maple Polenta Succotash

September 7, 2008
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The photo doesn’t look like much and the name might remind you of Sylvester from Looney Toons, but if creamed corn is your thing, this is your Holy Grail.
Succotash is truly an American dish if there ever was one. Its roots go back to a time before the Pilgrims had the first Thanksgiving. Beans [...]

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Creamy truffled swiss chard

July 22, 2008
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Given that steak is such a dense heavy dish I never fully understood why steakhouse sides are always so heavy. Don’t get me wrong, I love me a good baked potato with butter, sour cream, cheddar, bacon and chives, but it’s not exactly what I’d call a contrast up against a big hunk of [...]

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Yuca with yogurt mojo

May 23, 2008
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This yuca was a spontaneous purchase I made yesterday while at Wholefoods. It’s a long thick root that looks like a giant sweet potato with a waxy scaly skin. I’ve never cooked it before and have only eaten it a handful of times and yet this staple in many parts of the world called to [...]

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Tofu with Crab Sauce (Kani ankake doufu)

March 20, 2008
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Of all places, the inspiration for this dish came 30,000 feet above the Midwest. What does tofu and crab have to do with flying over the Midwest?
I was flying back to New York from San Francisco on a Virgin America flight which has an awesome in-flight entertainment system with video-on-demand in the seat back [...]

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Sauteed Kale with Garlic

March 13, 2008
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Most recipes call for cooking kale 30+ minutes, but unlike collard greens, Lacinato isn’t as fibrous and doesn’t need to be cooked that long (you can even eat it raw). A quick saute followed by a 10 minute steam is enough to preserve the green color, flavor and firm texture without turning it into a [...]

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Lemony Potato Salad

March 12, 2008
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If you’re not a big fan (or even if you are a fan) of the starchy mayonnaise that usually passes for potato salad, give this recipe a try. It’s much less creamy and if you’re totally anti-mayo, you can just omit it and replace it with an equal amount of olive oil. It’s lemony, with [...]

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