Category Archives: Recipes

Recipe: Texas-Style Greens

This prep is very similar to black-eyed peas in that the secret to flavor is starting with a rich broth that has a good amount of fat. Unlike some, I don’t like to drown my greens in broth and I … Continue reading

Posted in Recipes, Sides, Uncategorized | Tagged , | Leave a comment

Recipe: Texas-Style Black-Eyed Peas

The key to good black-eyed peas is a flavorful cooking liquid, ample allium components, and a generous amount of fat. I use dried beans (vs frozen or canned) unless fresh are available. Serves 6-8. Ingredients: ½ lb dried black-eyed peas … Continue reading

Posted in Recipes, Sides | Tagged , | 3 Comments

Recipe: Orchid’s Chinese-Style Cold Noodles

This is a great dish to take to a party… tangy, spicy and subtly sweet. Based on Barbara Tropp’s classic (and sadly out of print) The Modern Art of Chinese Cooking. I generally make it with fresh noodles from my … Continue reading

Posted in Recipes, Sides | Tagged | Leave a comment

Recipe: Italian Style Sauteed Greens

This is my go-to recipe whenever I want a robust dish of greens as a side dish. Kale or collards are best, though I think the first I tried the recipe it was designed for spinach. Serves 6-8. Ingredients: 1 … Continue reading

Posted in Recipes, Sides | Tagged , | Leave a comment

Recipe: Tomatillo Jam

Try this instead of cranberry sauce with turkey… especially smoked turkey. It has the same balance of tart/sweet and the crunch of fruit, but with a southwestern lilt and a bit of heat. Makes 1 pint. Ingredients 1 lb tomatillos … Continue reading

Posted in Recipes, Sides | Tagged , , | Leave a comment

Recipe: Mexican Pork Stew with Tomatillos

This is also called “chile verde”. The proportions are approximate and very forgiving as long as you have ample tomatillos (Mexican green tomatoes) for texture and tartness. Serves 6 as a main dish, or more if used as taco or … Continue reading

Posted in Mains, Recipes | Tagged | 1 Comment

Recipe: Bacon Croutons

Got a problem with that? The key is to use very dry cubes of bread so they become glazed with the oil rather than sopping it up. Dedicated to my college girlfriend Nerissa who used to feed me fried bread … Continue reading

Posted in Recipes, Sides | Tagged | Leave a comment

Recipe: Salat Maloof (Egyptian Cole Slaw)

There were a lot of Egyptians in Dallas when I was growing up, and the technique for the garlic makes me think this might have been the inspiration for Vincent’s Garlic Slaw. It has a mild, refreshing taste that pairs … Continue reading

Posted in Recipes, Sides | Tagged , , | 2 Comments

Recipe: Armenian Pilaf

The browned spaghetti adds a bit of texture and flavor to standard pilaf. My ex-wife learned this from her next door Armenian neighbor and I was surprised to find it’s a popular dish on the internet. Serves 8-10. Ingredients: ½ … Continue reading

Posted in Recipes, Sides | Tagged , | Leave a comment

Recipe: Tabbouleh

I don’t like tabboulehs that are overbalanced toward starch or greens, or tabboulehs that are mild vs tart. This one nails the flavor balance. Adapted from Middle Eastern Cooking – Foods Of The World (I reduced their recommended salt by … Continue reading

Posted in Sides | Tagged | Leave a comment