Side Dish Recipes & Ideas
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Lunch Recipe: Golden Quinoa Salad with Lemon, Dill & Avocado
It took me a long time to warm up to quinoa. I felt like I was the only one not on the super-grain-(that’s-not-really-a-grain-but-who-cares) bandwagon. But my attempts at quinoa had all turned out sticky and faintly bitter, a health food to choke down. So how did I get from there to here, to this lemon-scented golden salad with crunchy bits of cucumber, radish, and almonds? (There are dates, dill, and Parmesan in there too, plus a secret ingredient that really makes it sing.
Jul 24, 2012
Recipe: Spicy Korean Cucumber Salad
Do you enjoy eating spicy food in hot weather? I love the refreshing combination of cool cucumbers and hot chile peppers, as in the case of Korean oi muchim. This quick and easy salad makes a great potluck dish, or a fiery alternative to kosher dill or bread and butter pickles alongside sandwiches. And, of course, it’s excellent alongside Korean BBQ (meat or tofu).
Jun 29, 2012
Cheese & Salad: Two Savory Red, White & Blue Dishes for the 4th of July
So you want to make something red, white, and blue to celebrate the 4th of July, but you’re not really into sweets. Or you want to avoid red and blue food coloring, Well, I have two awesome savory options for you, from two smart bloggers. Salad, and cheese — Independence Day-style!These are both ultra-simple ideas, and all the prettier for it.The first is a Red, White, and Blue Summer Salad from Roni at GreenLiteBites.
Jun 29, 2012
7 Ways to Make Any Salad Taste Better
I picked up two prepared side salads at the store the other day, thinking they’d help round out the meal I was planning. They looked beautiful in the case and beautiful when I transferred them to serving dishes, but after one bland and disappointing spoonful, I was done. Should you find yourself in a similar situation, I have a few easy tricks for turning a boring side salad into something tasty with none the wiser.
Jun 19, 2012
Seasonal Ingredient Spotlight: Chive Blossoms
Chive blossoms have been the prettiest thing at the farmers’ market for two weekends in a row, and both neighbors on either side of me here in Seattle are growing them in the front yard. I’m seeing them everywhere I turn! But what are chive blossoms? Simply put, they’re wild chives with beautiful purple flowering blossoms. You’re probably familiar with chives.
May 22, 2012
Build a Menu: 5 Tips for Matching Side Dishes with Main Dishes
I received several questions and comments during Dinner Week asking for discussion and help on pairing side dishes with main dishes. This left me scratching my head a bit, as I think it’s hard to discuss this generally, without a specific menu in hand.
Apr 9, 2012
Colorful Recipe: Sicilian-Inspired Blood Orange Salad
My parents visited Sicily last fall (lucky dogs!) and brought back a wonderful recipe to accompany any main dish at dinner. I’ve riffed on the combination of blood oranges, mint, and red onion and added my own spin. The results? Shockingly good in color and in flavor! For me the perfect salad is crucial to any supper. The lighter notes can take center stage as the base of the meal or they can play in contrast to something heavier.
Mar 20, 2012
Recipe: Green Beans with Almond Pesto Under an Egg
I was all set to write an amazing breakfast post for you this week — it’s breakfast week at The Kitchn you know — and then I got the call from the producers of the Martha Stewart show asking me to come make a three-course meal from my book, Good Food to Share. It would be in front of a studio audience with Martha by my side. Gulp.
Mar 8, 2012
How to Make Diner-Style Hash Browns
There are two secrets to very good, very crispy diner-style hash browns. The first is squeezing the shredded potatoes as dry as possible. The second is a generous — though not gratuitous, mind you — amount of butter. Here is how it’s done. Definitely use a cast-iron skillet to cook your hash browns if you have one.
Mar 6, 2012
Avoid Soggy Quinoa: Helpful Tips from Bon Appetit
It’s happened to many of us, myself included. You’re looking for a quick weeknight meal, so you roast some veggies and put a pot of quinoa on the stove. The result? A mushy, soggy, uninspired dinner. Last week on the Bon Appetit blog, they discussed the best way to cook quinoa and why it can often get soggy. No surprise: it’s user error, and there are a few quick tips to make sure it never happens again. 1) Cook Smart: First things first: don’t overcook your quinoa!
Feb 27, 2012
Basic Indian Recipe: Kerala Spiced Peas
I have a secret love affair with peas. Yes, I love them in their fresh-from-the-pod form, but during the winter months, I use their frozen cousins. I spice them in my favorite manner, similar to a dish I had in Cochin, Kerala, in Southern India, and eat them up with a large spoon, stopping only for a quick bite of naan or dollop of raita. This dish is a perfect accompaniment for something hearty like a braised meat or stewed lentils because of its decided spice and bright lemony flavors.
Feb 9, 2012
Recipe: Cheese-Stuffed Bread Sticks
Fair warning: You should only make these bread sticks when surrounded by plenty of people to help you eat them. Otherwise, there is a very serious danger of proceeding directly from the last bite of one bread stick to the first bite of the next. Especially if there’s a little bowl of tomato sauce for dipping and no one to stop you. I embarked on this mission of stuffing cheese inside bread thinking this would be easy-peasy. Wrap cheese in dough, bake, devour. Repeat.
Feb 3, 2012
Scandinavian-Inspired Recipe: Avocado & Bacon Club Sandwich Cake
Last week we introduced you to the Swedish Smörgåstårta (aka Sandwich Cake). Did you love the idea? Were you perhaps just curious about it? I was indeed curious, but I didn’t want to shell out big bucks for a ton of seafood if it didn’t work out. Instead, I made something a little more Super Bowl friendly and recognizable to American palates. Think of it as a club sandwich on steroids. (And in this case, that’s a good thing!
Jan 27, 2012
Recipe: Roasted Eggplant Salad with Smoked Almonds & Goat Cheese
I have a confession to make: I have a hard time considering eggplant a summer vegetable. I know that it grows in the sunshine, right in between the tomatoes and the basil, but its silky, melting texture is what I want in wintertime. It’s light yet satisfying, the perfect comfort food for January. Some people guiltily buy avocados in winter; others, pineapple. Me, I buy eggplant. And when I do, I make this salad.
Jan 23, 2012
Recipe: Roasted Beets with Cumin, Lime, and Mint
Sweet, jewel-toned beets are a staple in our winter kitchen. About once a week, we roast up a batch to eat in salads and quick side dishes, such as this brightly flavored – and colored! – dish with cumin, lime, and mint. This week we were lucky to have three different varieties of beets to play with: red, golden, and chioggia, so we came up with a composed dish highlighting all their gorgeous colors.
Jan 11, 2012
Recipe: Thai-Style Brussels Sprouts
I had the best Brussels sprouts of my life last week at a lovely little restaurant in Brooklyn called Vinegar Hill House. It was just before Thanksgiving and it got me thinking about the dwindling stock of green food coming from the earth this time of year. Winter eating can be depressing for a girl like me, but given the limits and challenges of cold-weather cooking, some pretty amazing stuff can pop through this kind of tabletop sorrow.
Dec 1, 2011
The Great Stuffing Debate: Pepperidge Farm vs. All the Rest
Sometimes, you’ve got to let things go. For instance, if you’re set on convincing your family that homemade stuffing can rock way more than anything in a bag: let it go. If you have a competition with said family and a blind taste test and you end up losing: it’s time to let it go. If you keep coming back thinking this could be the year it all changes, it’s really time to let it go.
Nov 22, 2011
Oyster Stuffing: Is it Worth All the Shucking?
We’ve never had oyster stuffing. Have you? Whoa, it’s a lot of work if you’re talking about shucking dozens of fresh oysters to chop and bake with your bread cubes. But the payoff (we hear) is that the bread soaks up the oyster liquor, and you get a richness that’s beyond what sausage or a little chicken broth can offer. As for the origins of oyster stuffing… it’s complicated.
Nov 22, 2011
Mix It Up: 10 Ideas for Mashed Potato Add-Ins
Plain mashed potatoes are great on their own, but sometimes you want to mix it up a bit. Mashing in other vegetables adds flavor, color and texture, transforming the usual bowl of starch into a totally new side dish. How about mashed potatoes with butternut squash or caramelized shallot and sage? Get these recipes and more ideas below!
Nov 22, 2011
Cabbage in Mild Yogurt and Mustard Seed Curry
I am a big fan of Vij’s, an elegant and innovative Indian restaurant in Vancouver, BC. (We even gave you a peek inside Vikram Vij’s home kitchen!) The cookbooks by the owners of this restaurant are some of my favorite resources for Indian home cooking, and there was one recipe from their first book I had had bookmarked for a long time: A simple one of cabbage in yogurt curry. I finally made this, a few weeks ago, and I was blown away by its color! Hello, turmeric!
Oct 7, 2011
Autumn Recipe: Creamy, Smoky Whipped Rutabaga
I say, “Rutabaga!” Quick — what happens? If you have nothing to say, if the word “rutabaga” leaves you blinking at the screen with some measure of confusion or apprehension, then please trust me. You need to know this vegetable. Rutabaga has an intimidating exterior, but look what happens when you whip up the innards with olive oil, milk, and a pinch of something smoky — this is creamy, smoky heaven in a dish right here. What is a rutabaga anyway?
Oct 3, 2011
A Twist on the Usual: Sliced & Seasoned Baked Potatoes
Tired of the usual baked or roasted potatoes? For a pretty and flavorful twist, try slicing and seasoning your potatoes before popping them in the oven. Lemon and thyme, rosemary and garlic: the flavor combinations are endless.The idea for these potatoes came from the always-inspiring blog Ideas in Food. They stuffed their potatoes with lemon and oregano, and roasted them on a bed of sliced Vidalia onions. I used lemon, thyme and garlic cloves, and skipped the onions.
Sep 13, 2011
Recipe: Honey Ginger Balsamic Glazed Beets
Like many people, I spent my childhood arms-crossed, head-shaking, floor-stomping vehemently hating beets. They were weird, and slimy, and tasted of dirt. They made people’s mouths look bloody (also kind of cool.) Yuck. But then, like many people, I grew up and discovered that beets are absolutely delicious. Today they are one of my top five most favorite vegetables. So how did I get from stomping my feet to eating beets twice a week? This recipe for glazed beets played a big part.
Sep 9, 2011
Fruits & Veggies Are Not as Nutritious as 60 Years Ago
Did you know tomatoes had 55 percent more calcium and 25 percent more iron in 1950 than they did in 1999?Grist wrote about a study that compared the nutrients found in fruits and vegetables grown in 1999 to those grown almost 50 years before. Breeding high-yielding crops, it seems, has led to a loss of nutrients in our produce.The loss is not just because of depleted nutrients in the soil.
Aug 9, 2011
Recipe: Simple Summer Squash Soup
I realize that much of the country is experiencing a heat wave right now and the last thing you want to do is spend a great deal of time in your kitchen. But I also realize that summer squash and zucchinis are running rampant and it’s tough to think of creative ways to use them before you can give them all away or they start to go bad on your counter-top. So here’s a quick, oven’s-only-on-for-twenty-minutes soup that you’ll appreciate having around for a few days.
Jul 26, 2011
Side Dish Recipe: Cheesy Corn Bake
While I was baking up my second batch of this cheesy corn bake, I realized just how out of control my corn obsession has been as of late. My recipe lineup has recently included creamy corn grits, corn & jalapeno dip, corn & red pepper quiche, corn & heirloom tomato pizza, and a corn & roasted summer squash pasta bake (and some of these items on multiple occasions). Corn much? Despite the corn overload, I couldn’t resist baking up this delicious corn casserole the other day.
Jul 25, 2011
What One Serving of Fruits & Vegetables Looks Like
Did you know that over 90% of Americans don’t eat the daily recommended amounts of fruits and vegetables? The good news is that the recommendations have become simpler to follow — measured in cups instead of “servings” — and the even better news is that the people at CHOW have compiled a handy visual guide to exactly what a cup of the most common fruits and vegetables looks like.
May 20, 2011
Quick Recipe: Ricotta Dumplings with Chèvre & Herbs
Last night I made one of my favorite dinner-in-a-flash recipes: Ricotta dumplings. This is a lightning-quick recipe, easy to mix up, and easy to make for a crowd, too. I tossed these pillowy, chewy little dumpling squares with a bit of butter, soft goat cheese, and herbs fresh from the garden. They were ready in 15 minutes!This recipe is based on my earlier recipe for ricotta spaetzle. I love these so much; they are ready almost instantly.
May 4, 2011
Recipe: Pomelo Couscous
With all the citrus that grows here in Southern California, we’re always searching for new ways to use these fruits – French toast, roasted vegetables, dust… We often add citrus zest to couscous dishes and this time we thought, why not add the juicy segments? Sweet pomelo was the perfect fruit for this experiment, and the result is a dish we can’t get enough of!
Apr 20, 2011
Passover Recipe: Sweet & Crunchy Quinoa Salad with Sweet Potatoes, Pine Nuts and Cranberries
Passover is coming up (it begins next Monday at sundown) and so we have been looking for good Passover recipes to share this week. Most Passover tables are completely free of grains and bread, of course, but those of you who miss your carbs over this holiday week might be surprised and pleased to hear that quinoa is actually kosher for Passover.
Apr 12, 2011
Recipe: Sweet Potatoes Braised with Rosemary & Milk
Take a look at this big mess of sweet potatoes — all sticky, orange, and browned. These are the best sweet potatoes I’ve made in a long time, but they also happened to be the simplest. I cooked these sweet potatoes up rather quickly, just before throwing a whole bunch of chicken thighs on the grill. I was feeding a small crowd of six, and I was looking for hearty food!
Mar 29, 2011
How To Make Tempura-Fried Vegetables At Home
There are few greater joys in life than a few pieces of perfectly fried tempura-battered vegetables. Eating fried vegetables is an oxymoron — sort of like committing a healthy sin. They’re not difficult to make at home and can be the perfect way to have the family gather round for some serious fun and conversation. Plus it’s a great way to clean out the fridge!
Feb 7, 2011
Recipe: Asian Cabbage Rolls with Spicy Pork
As the snow started dumping down on us yesterday morning, I scanned the kitchen for ingredients, knowing I wanted to finally settle in and cook something from the just-released Not Your Mother’s Casseroles, written by my friend and colleague Faith Durand. By way of some miracle, I had the goods for several recipes (no need for crazy ingredients — or condensed soup! — to cook out of this volume) so I chose a spicy, Asian-influenced stuffed cabbage concoction.
Jan 27, 2011
A Versatile (& Gluten-Free!) Recipe: Sweet Potato Sformato
A sformato is a close cousin to the soufflé. It has all the same creamy custard-y goodness, but without the hassle of whipping egg whites or the anxiety of collapsing domes. It’s meant to be rather humble. This is also an easy dish to make gluten-free, and it works well as the first course for a fancy dinner or as a light lunch with a salad. Like a soufflé, a sformato starts off with a bechamel sauce.
Jan 19, 2011
Recipe: Cream of Celery Soup with Bacon
Celery is one of those things that can languish in the back of our fridge for a long time. It’s hard to use an entire bunch. We chopped three or four stalks into our Thanksgiving stuffing, and this is what we did with the rest… Celery soup isn’t too complicated (the general idea goes something like this). And celery itself isn’t all that flavorful.
Jan 6, 2011
Hanukkah Recipe: Apple and Cheese-Stuffed Latkes
Potato latkes are such humble little things, yet so incredibly addictive. This version puts the traditional applesauce topping on the inside, where it gets warm and wonderful as the latkes cook. We love adding cubes of cheese to the filling, too. They melt into pockets of cheesy goodness and add extra savory depth to this classic dish. For this recipe, we’re essentially making a fresh applesauce and sandwiching this between two layers of potato pancake.
Dec 1, 2010
Recipe: Sweet Potato Souffl&eacute With a Twist
Sweet Potato Soufflé, Sweet Potato Casserole, Candied Sweet Potatoes. All delicious, but are they really different? And what about the great topping debate?Every year my family battles it out over mini-marshmallows versus praline crumbles. To make the competition even more stiff, throw in the tasty corn flake crust I discovered last Thanksgiving. Oy vey.I had an Aha! moment while dining out recently that may have changed my opinion forever.
Nov 8, 2010
Quick Dinner Recipe: Pumpkin & Ricotta Pasta Casserole
Everyone loves a good casserole, right? The key word here is good. We’ve all had goopy, unappetizing messes inflicted upon us in the name of casseroles, but that really should be the deviation — not the norm. I love casseroles — the good ones. In fact, I just spent a year writing an entire book with 225 recipes for modern, fresh casseroles. This recipe isn’t in the book, but it’s very much in the spirit of things.
Oct 29, 2010
Moroccan Spinach And Chickpeas
Every week we bring you our favorite posts from our friends at Serious Eats. This week: A hearty dinner of Moroccan spinach and chickpeas, a dish of butterscotch pudding, and the world’s first cheese dip championship.• The First World Championship Cheese Dip Competition in North Little Rock, AR – Including such heavy hitters as spinach queso and crawfish and andouille-based dip.• Cook The Book: Butterscotch Pudding With Sautéed Pears – Rum-spiked pudding?
Oct 14, 2010
How To Make Sopes (Plus a Vegetarian Topping!)
This week we’ve talked about making tortillas (withwithoutinstant corn flour Want more smart tutorials for getting things done around the home? See more How To posts We’re looking for great examples of your own household intelligence too! Submit your own tutorials or ideas here!
Sep 17, 2010
Recipe: Squash, Bacon, and Goat Cheese Pasta with Basil
This recipe was inspired by one of our favorite vegetable gratins—a combination of summer ingredients that you should eat now, before Fall arrives and you switch to pastas like this. (P.S. We’ve also made this dish without the bacon, and it’s just as good.)This pasta is a cinch to put together. But you can make it even easier by caramelizing the onion and cooking the bacon ahead of time.
Sep 10, 2010
Recipe: Caramelized Corn with Tomatoes and Bacon
Nothing beats the almost feral pleasure of picking up a hot ear of corn and digging in as the salty, buttery juices drip down your arm and bits of kernel wedge in your teeth. A true summertime treat! But when the occasion calls for something a little more refined, try shaving the kernels off the cob and popping them into a frying pan where they slowly caramelize, turning burnished and gold and sweet.This recipe makes a nice side dish or a delicious stuffing for baked bell peppers.
Sep 3, 2010
Quick Weeknight Meal: Make-Ahead Indian Dahl
We love the spices in Indian dishes, and dahl is pretty simple to make. However, it still takes about an hour to prep it and some accompanying rice – on many weeknights that kind of time simply isn’t there. Lucky for us, dahl freezes and reheats very well. Here’s what we do to keep from resorting to those prepackaged microwave Indian meals from the grocery shelf: Dahl is simple, but it has a lot of ingredients.
Sep 2, 2010
Side Dish Recipe: Extra-Crispy Tossed Potatoes
There are french fries and there are oven-roasted fries, both delicious in their own right. What we’ve been craving is something in between. A potato wedge with the light crispiness of a french fry, but with the creamy sweetness of a slow-baked oven potato. We think we’ve found the perfect recipe.
Jul 7, 2010
Recipe: Kimchi Tofu Summer Rolls
Poking around the fridge and pantry the other day, I unearthed several ingredients from my boyfriend’s heritage (Korean kimchi) and my own (Vietnamese noodles and rice paper wrappers) and I wondered, why not combine them into one dish? This is a little twist on the traditional Vietnamese gơi cuốn, or summer rolls, filled with fresh vegetables, golden tofu, and the spicy, tangy crunch of pickled cabbage.
Jul 2, 2010
Recipe Review: Momofuku’s Pan-Roasted Asparagus with Poached Egg and Miso Butter
The meat-centric Momofuku cookbook as a recipe source for vegetarians? Really? Well, yes! Not the whole cookbook, of course, but there are several delectable recipes that are suitable for vegetarians. Read on for one of my favorites.David Chang’s Momofuku cookbook is a umami-laden carnivore’s delight, with pages and pages devoted to things like foie gras, country ham, pig’s head torchon and something charmingly referred to as ‘meat glue.
Jun 9, 2010
Recipe: Sesame Roasted Snap Peas
For the longest time, we only served snap peas fresh or lightly blanched. Why mess with their bright, spring flavor? But then, one day, we gave them a roast and discovered a whole new way to appreciate them. Roasting brings out the sweetness of the peas, and here we’ve added sesame for a toasty, savory element.
May 21, 2010
Recipe: Asparagus Spears Wrapped in Prosciutto & Phyllo
We’ve had asparagus spears wrapped in prosciutto as an appetizer more times than we can count. They’re good (and easy), but we think these are better. We added a flaky layer of phyllo dough for texture; plus, you don’t have to pre-cook the asparagus.We did have one issue with our phyllo dough, though, which we’d love your comments on. Even though we studied this post on how to work with it, we’re not experts.
May 14, 2010
Recipe: Warm Golden Beet Salad with Greens and Almonds
A bunch of beets is one of those happy vegetable combinations where you get two for one. The sweet root, and the spicy green tops. I love finding ways to put the tops and bottoms of beets back together in the kitchen; it feels so nice and complete to use both at once. Here’s one simple way I just did this: a warm, toothsome salad with spicy greens, a bit of pungent goat cheese, and toasty almonds.
May 5, 2010
Quick Dinner Recipe: Roasted Mushrooms with Herbs
I don’t know why it took me so long to get around to roasting mushrooms. I love slow-cooked, savory mushrooms, dark with flavor, but I generally make them on the stovetop in a pan. The oven is an even easier route, though, and now that I’ve tried it I’m not going back!Roasted mushrooms are a lovely vegan main dish — strong and rich in flavor and umami. They can be dressed up with a little cream or garlic, or topped with a poached egg, like in this dish.
Apr 21, 2010
Recipe: Cauliflower Purée
After trying a version of cauliflower puree at a local restaurant a couple of years back, I just had to track down a recipe. If you want to impress your guests, you can call this classic French dish by its original name: chou-fleur purée de chou-fleur. Traditionally used as a bed for serving roasted meats, in lieu of potatoes, it also makes a great side dish sans meat. This dish is a huge crowd pleaser, even among folks (i.e.
Feb 25, 2010
Easy Winter Recipe: Roasted Sunchokes
OK, you guys really have to try this. I was at the Alemany Farmer’s Market recently and Jerusalem artichokes (also known as sunchokes) are in season. I’ve never tried this sunflower tuber, and I always enjoy trying new vegetables, so I grabbed a couple. They were quite cheap at 50 cents a pound. Once I had them in my kitchen, I decided I wanted to roast them, so I sliced them thin, added salt, olive oil, and fresh rosemary, and wow, welcome to flavor country!
Jan 6, 2010
Recipe: Hashed Sprouts with Hazelnuts and Fried Capers
We mentioned yesterday that we’re slightly obsessed with Brussels sprouts This dish was totally inspired by the warm salad of Brussels sprouts leaves with fried capers and hazelnuts at Contigo, a great Spanish and Catalan restaurant in San Francisco. We had a very memorable meal there a few weeks ago, but it was this dish that took the top prize. Fresh, warm, and interesting.
Jan 5, 2010
New Years Day Recipe: Lucky Black-Eyed Peas
Well folks, it’s over. The hustle is no longer hustling and the stockings are waiting to be packed up for the next go ’round. An ungodly amount of See’s Candy has been consumed, and we’re slowly making our way through leftovers and the last dregs of eggnog. Now if you’re anything like me (read: efficient first child), you’ve broken down boxes, recycled wrapping paper, and put your new gifts away.
Dec 31, 2009
How To Pan-Fry Leftover Bread Stuffing
We’re offering you a few fresh ideas for your Thanksgiving leftovers today and tomorrow, anticipating that you have some turkey or cranberry sauce sitting around in your fridge.
Nov 27, 2009
Autumn Recipe: Mélange of Squash Braised in Cream
We usually roast our butternut, acorn, and delicata squash. We like the flavor of winter squash roasted slowly in the oven. The only problem is that word: slow. It takes a while to roast a whole squash or two, so lately we’ve been turning to a familiar technique, used in a new way for squash. Braising.Braised or simmered squash is much quicker than roasting: it cooks in just a few minutes, and you’re left with the benefit of all that creamy sauce, too.
Oct 19, 2009
Street Food Recipe: Elote (Roasted Sweet Corn with Cheese)
Sweet corn is the perfect thing to eat right now – seasonal, fresh and perfect with almost nothing added to it. But just in case you’re ready for something new, let’s load it up with lots of rich and delicious toppings. What do you say? You may be familiar with elote, a Mexican sweet corn treat.
Aug 11, 2009
Ingredient Spotlight with Recipe: Wild Arugula
My mystery box included a nice bag of wild arugula last week, much to my pleasure. For the past year or so, I’ve been enjoying this pungent, more peppery version of arugula in salads, on top of pizzas, as a pesto. But for some reason, I’ve never stopped to ask what’s the difference between arugula and wild arugula?
Jun 15, 2009
Recipe: Cream-Braised Fennel a la Orangette
I had other plans for today’s post but circumstances karmically intervened. Lucky for you and me because the resulting desperation led me, as it often does, to something I would have never thought of under milder circumstances: fennel braised in cream.Oh my. This little dish is beyond fantastic. And it’s pretty easy to do, too. Don’t be afraid of the cream, there’s only a little added at the end. Recipe and more tales, after the jump.
Apr 6, 2009
Recipe Review: Chinese Broccoli and Five-Spice Sauce
When I brought home a bunch of Chinese broccoli from the farmers’ market, I figured I’d prepare it the same way I always do: blanching followed by a quick stir-fry with soy sauce and garlic or ginger (my dad always added imitation oyster sauce). But then I started poking around the Kitchn archives and decided to try this Cookie Magazine recipe Faith linked to last summer.This recipe starts out similar to my usual method.
Mar 27, 2009
New Idea: Roasted Orange Wedges with Herbs
Here’s what happened. Kim says: For our New Year’s dinner, I impressed our friends (and myself) with an amazing menu. But what impressed me the most was something completely accidental. Rewind to our Christmas Eve dinner… … I’d stuffed a hen with onions, orange wedges, thyme, sage, and rosemary, and I had a few leftover orange wedges. I put them in the roasting pan with the bite-sized creamer potatoes just to see how they would turn out. Surprise!
Jan 21, 2009
Recipe: Pasta with Brown Butter and Fried Sage
We ate this pasta twice last weekend—at both dinner parties. It’s not healthy. It’s soaked in butter. Delicious, toasted, slightly sweet brown butter with little bits of sage fried up in that buttery bath. Save it for the holidays, when you’re splurging on calories. Or, hey, eat it twice in one weekend like we did…We weren’t really adept at browning butter and took a completely uneducated stab at it. Guess what?
Dec 16, 2008
Recipe: Sweet Potatoes and Caramelized Onions
We tore through these sweet potatoes before we had the chance to take much of a picture, so we’ll have to describe them instead.These are the easiest things. So much flavor for so little work. We caramelized onions slowly in butter and olive oil (hands off, really – they cook themselves) then browned sweet potatoes and garlic. We let them steam until soft, then added some ginger and paprika for flavor.
Nov 14, 2008
Eat This: Baked Acorn Squash Rings
We have a trustworthy method for making sweet and spicy acorn squash, but there’s one downside: it’s slow. So we perked up when we saw this alternate method from Alicia and Summer at Bread & Honey.They used a Martha Stewart recipe – such a simple formula, really – and sliced the acorn squash before baking. They dotted each slice with butter, brown sugar, salt and pepper, and then put them in the oven.
Oct 21, 2008
Recipe: Braised Escarole with Apples and Bacon
Escarole appeared in my Mystery Box last week, setting me up for one of my favorite situations: discovering something new to work with in the kitchen. I’ve heard of escarole and have even eaten it in restaraunts, but for some reason, I’ve never been moved to cook with it. That, it appears, is about to change.Escarole is considered a endive, making it a member of the daisy family. It’s high in fiber and rich in vitamins, especially A and K.
Oct 20, 2008
Recipe: Cavolo Nero Kale
We’re heading into kale season and I couldn’t be happier.  Kale provides everything you want and need in food:  it’s nutritious, delicious, easy to prepare, affordable and readily available well into the frost season. Indeed, those of you who live in frost areas are really in luck because a good frost can deepen and sweeten the flavor of kale and other winter vegetables.
Oct 6, 2008
Recipe: Fried Squash Blossoms
Every summer, we anxiously await the arrival of squash blossoms so we can make one of our favorite dishes: fried squash blossoms.It’s a little time-consuming to prepare as you have to carefully remove the pistil from the center of the flower without ripping the delicate petals, but the work involved is worth it. I first had fried squash blossoms when I lived in Italy. In Italy, they’re usually dipped in batter and fried, and then served with salt and pepper.
Jul 22, 2008
Good Eats: Little Gems Lettuce
My mystery box offered up several Little Gems lettuces last week, a most pleasant event indeed! We featuredLittle Gems look like tiny versions of Romaine lettuce, with a crisp, crunchy texture and a sweet flavor. My favorite way to serve them couldn’t be easier: simply cut in half and drizzled with a nice lemon-shallot vinaigrette. Occasionally, I’ll sprinkle on some thinly sliced radish or a few capers, but mostly I let them shine straight up.
Jun 30, 2008
Recipe: Guacamole with Corn, Pasilla Chiles, and Tomatillos
With the weather turning warmer, we find ourselves turning to lighter meals and nibbles. Healthy dips and spreads such as muhammara are finding their way onto our plates more often in recent weeks.Another benefit of dips and spreads is they can be used as a substitute for less-healthy toppings such as butter, cream, hollandaise sauces, and other high-fat sauces and accompaniments. Try using hummus in place of mayonnaise in a sandwich, or experiment with covering a grilled steak with guacamole.
Jun 2, 2008
Recipe: Stuffed Artichokes
Remember when we contemplated the first meal cooked in our new apartmentWe love steaming artichokes and pulling off the leaves one by one to scrape between our teeth. But other than that, we rarely cook big, baseball-sized artichokes. So we loved the way this recipe highlighted their beautiful, floral shape, with stuffing tucked in every layer, ready to be scooped up with the leaves.There is one warning to this recipe. It is full of anchovies.
May 20, 2008
Recipe: Cinnamon-Spiked Tomatoes
This is not a combination we would have thought of on our own.We recently enjoyed a cheese plate at a restaurant, where a hard goat cheese was paired with a tomato garnish. At first, we asked the bartender who served us if he could swap the tomatoes with something else (the figs looked good), but he insisted. And when we tasted them, we realized there was something different going on.
Apr 22, 2008
Passover Cooking: Huevos Haminados
These might look like Easter eggs, but actually they’re a traditional treat for Passover. We asked NYC caterer and culinary consultant Sierra Spingarn to share the family recipe for Huevos Haminados.Since observant Jews refrain from doing work on the Sabbath, they employ techniques for slow-cooked foods that can be started Friday afternoon, and still be hot on their table. This year, as Passover begins on Saturday night, these techniques will come in especially handy.
Apr 16, 2008