Category — Side Dish Recipes

{life changing} How To Make Croutons That Taste 1,000 Times Better Than Any Kind You Can Buy

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.

make croutons

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?

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June 24, 2014   2 Comments

{recipe} The Best Homemade Mac and Cheese You Can Make in 15 Minutes

I thought I knew a good way to make fast homemade mac and cheese, but I’m reconsidering now that I have figured this method out. This recipe is totally weird and totally magical. I can’t actually figure out why this odd combination of ingredients would make such good macaroni and cheese, but it does. If you don’t believe me, try it!

The Best Homemade Mac and Cheese You Can Make in 15 Minutes

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September 27, 2013   1 Comment

{recipe} Tomato Tarte Tatin with Capers & Caramelized Onions

We are coming into the peak of our Indian summer here in the Bay Area, which means the tomato plants are overflowing with their multi-hued bounty. We do grow some large tomatoes, but the sweetest, juiciest ones are always the miniature Sungolds and cherry tomato varieties. With enough pasta sauce canned and in the pantry to last until next summer, I thought it was time to try something a little different – a tomato version of a tarte tatin, mostly savory, a little sweet, with salt, tang, and complexity from some capers and caramelized onions.

tomato tatin2

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September 16, 2013   3 Comments

{recipe} Oven-Baked Sesame Ginger French Fries (Plus 5 Tips for Making Great Fries in the Oven)

Do you ever look around your kitchen and think “what the heck am I going to feed this kid/myself?” That happens a lot around here; somehow, despite the overwhelming feeling that I’m wasting like a third of my life at the grocery store, there is no desirable food anywhere to be found, no matter how many times I open and close the fridge. On those nights that we happen to have a potato, I find that a batch of oven-baked fries is a good option because a) I know my son will eat them, b) I know I will also enjoy eating the rest of them, and c) I can feel OK about it since they are quasi-healthy as they are made from a potato. Which is totally a plant. Go ahead, sign me up for the “mother of the year” award.

fries

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August 7, 2013   1 Comment

{recipe} Corn on the Cob with Chipotle Lime Butter

The corn we’ve been getting here in Northern California has been so good that yesterday my husband asked if, during corn season, it would be OK to have corn every night. I’m heading off to Colorado in a couple of hours, but before I go, I wanted to share this easy recipe for chipotle lime butter and corn on the cob.

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July 3, 2013   No Comments

{recipe} Pea and Parmesan Souffle

Savory souffles as a side dish? Yes! Despite rumors to the contrary, souffles are deceptively easy to make, and can make any dinner seem like a special occasion. Try it and you’ll see there’s no magic to it – just a relatively straightforward recipe and technique. The results, however, are as impressive as they are delicious.

pea souffle

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June 24, 2013   No Comments

{recipe} Homemade Harissa

Harissa is a spicy North African sauce or paste made from dried chilis, toasted spices, garlic, and oil. In Morocco, Tunisia, Algeria, and Libya, people use harissa like mustard or ketchup–it goes on many, many things. It’s hard to find a really excellent version to buy in the U.S., but luckily it’s pretty easy to make at home. I like to make a large batch and preserve it in cute jars so I can give them as hostess gifts.

harissa

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May 31, 2013   5 Comments

{recipe} Broiled Halibut with Chermoula (Plus a Few Tips About Cooking Fish in the Oven)

We’re experiencing record high temperatures here in the Bay Area, which makes me want to eat light, bright dinners like this broiled halibut with chermoula. Chermoula is a versatile North African condiment made with toasted spices, cilantro, and parsley, and it goes beautifully with fish.

broiled fish with chermoula

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April 29, 2013   No Comments

{recipe} Charred Asparagus and Brussels Sprouts with Sesame Miso Butter

Ever since I made the incredible miso butter roast chicken from Use Real Butter, I have been trying to find as many other things as possible to slather with miso butter. In this recipe, I combined asparagus and Brussels sprouts and cooked them with a bit of wine, which gives the dish a tart note that offsets the butter and miso.

asparagus

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April 15, 2013   3 Comments

{recipe} Baked Salt and Vinegar Sweet Potato Chips

Another day, another snack. This time I took sweet potato slices to the oven, seasoned with salt, thyme, and a vinegar tang. Fantastic!

sw potato main

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March 30, 2013   4 Comments