Category — Side Dish Recipes
It probably won’t surprise you to hear that a lot of people ask me for advice about cooking Thanksgiving dinner. But why keep it to my inner circle? Here, in pretty much random order, are the resources, advice, and tips I have to make your Thanksgiving cooking successful!
November 18, 2016 1 Comment
Do you have enough labneh in your life? It really is delightful stuff. In case you’re not familiar with it, labneh is simply strained, full-fat yogurt – thick, creamy, tangy, and good on everything. It’s a staple of the Levant region (Lebanon, Syria, Palestine, Israel, and Jordan) and it should always be in your fridge.
May 15, 2016 No Comments
My Dad is good at cooking quite a few different things, but his shiitake mushrooms have got to be one of my all-time favorites. The thing about my Dad is that he loves the good things in life, so if he thinks that a whole mess of olive oil and butter will make mushrooms better, then he won’t be shy about making that happen. The main problem with these is that they shrink down so much so there are never enough and we always end up fighting over them!
April 21, 2016 1 Comment
I love candied nuts, and make them each year for the holidays. I usually do a sweet, salty, and spicy version. But lately I have discovered a way to make candied nuts that are better than the usual: by adding a generous helping of unsweetened coconut flakes to the mix. It adds a subtle coconut flavor and a welcome chewiness to the mix. I like the Bob’s Red Mill brand because the flakes are paper-thin but big enough to stand up to the nuts.
I have been putting these on all kinds of things. I first made a version with pistachios and slivered almonds and put it on a spinach salad that also had pomegranate seeds and roasted squash on it. That was great, but last night I made them with pecans to top a pumpkin pie with whipped cream.
November 17, 2015 No Comments
I apologize for the long delay between posts – I was traveling for about a month, and since coming back, have been scrambling madly to get caught up on everything I left behind. Part of my travels took me to Greece and Turkey, so I have Mediterranean flavors on my mind and on my palate.
August 12, 2015 No Comments
Whenever I am in need of vegetarian inspiration, I turn to my friend Heidi’s gorgeous site 101 Cookbooks. This recipe for asparagus panzanella s so good, so easy, and so quick that I know it will become a weekend lunch staple for years to come.
The recipe is deceptively simple: you toast torn bread in some butter and salt, blanch asparagus, and make an easy buttermilk dressing by shaking together just a few ingredients. But the combination is fabulous. I think it would be great with some toasted almonds or hazelnuts sprinkled on top, and will try that next time.
Alongside a roasted chicken, it makes a pretty perfect meal – and you can make all the components in advance and just toss them together right before serving. This is one you don’t want to miss! You can find the recipe at 101 Cookbooks.
June 9, 2015 No Comments
Recently I made a pretty life-changing discovery, which is that I can make incredibly delicious strawberry jam with only 3 ingredients, and it’s super easy to do. Jam consumption in the household has skyrocketed, but since it’s so easy to make, it’s no big deal to turn out another batch.
April 17, 2015 4 Comments
I am usually an oil and vinegar kind of person, mostly because I’m too lazy to do much of anything else with my salads. But in the interest of branching out, I have started doing some experimenting. This creamy garlic parsley dressing is absolutely fantastic and really easy to put together.
September 23, 2014 2 Comments
I have eaten this multiple times over the past week, and am still not sick of it. It works beautifully on its own as a side dish. For an easy lunch I stir in some chickpeas sauteed with curry powder and cumin seeds. For a dinner party, it is great under Asian-marinated meat or chicken skewers.
July 18, 2014 No Comments
I am almost always disappointed by a crouton. It is too big, too hard, too crumbly, too dry. It is not good. It should get out of my salad already.
And even in a fancy store, you think: OK, these are like 7 bucks a bag, and I’m in a fancy store, so they’ve got to be good.
And then they are not good.
But there is so much potential there! I mean it’s basically bread, oil, and herbs – so why is that not working out better? And is this the best we can do? Stale tasting, tooth-shattering, dust bombs adorning our salads?
June 24, 2014 2 Comments