Category Archives: Sides

Recipe: Thai Beef Salad

They don’t actually eat this in Thailand, as I understand, since it’s primarily a vegetarian country. So treat this as a starter recipe and doctor as you like. The key is the balance of salty/sour/funky/spicy/bitter from the fish sauce, lime … Continue reading

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

Recipe: Couscous with orange juice and fruit

Annie Sommerville has a wonderful recipe in Fields of Greens for couscous salad with pine nuts. Here is a variation that uses ingredients I have on hand at the place I stay in San Francisco. it’s a great accompaniment, served … Continue reading

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

Recipe: Twice-Baked Potato Casserole

The old reliable twice-baked potato, but moved to a baking dish so you can easily serve a crowd. It will hold its heat for quite a while at grillside or on a picnic table, due to its density. From Market … Continue reading

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

Recipe: Caramelized Brussels Sprouts

You can make these on an unused corner of the grill in a cast iron pan, if you like. Another of Market Bistro Chef John Winnek’s grill accompaniments. Serves 4-6. Ingredients: 4 oz bacon, cut into small pieces 1/2 sweet … Continue reading

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

Recipe: Sweet Corn Souffle

From Market Bistro Chef John Winnek. It’s more like a fluffy corn pudding or spoon bread than a true souffle, but its non-fussy nature makes this a perfect side dish for a cookout. Serves 8. Ingredients: 1 c polenta/corn grits … Continue reading

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

Recipe: Chinese Buffet Green Beans

If you’re cooking up some General Tso’s Garlic Shrimp you might want a vegetable to make it a complete meal. This is quick and easy. Serves 4-6. Ingredients: Peanut oil Garlic, 3 cloves or more, sliced thin Ginger, piece the … Continue reading

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

Recipe: Buttermilk Fried Onion Rings

Sweet and delicious when made with giant Vidalia or Texas 1015 onions. Buttermilk is used as the batter component instead of eggs, so you need really thick buttermilk.  Serves 4. Ingredients: 1 large Vidalia or other onion (about 1 lb) … Continue reading

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

Recipe: Pickled Tripe

Apparently in Pennsylvania’s Dutch/Amish country you can buy pickled tripe right off the grocer’s shelf. What bliss. Luckily it’s very easy to make at home. About 1 pint (serves 8-12 as part of an assortment of pickled items). Ingredients: 1 … Continue reading

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

Recipe: Pickled Ramps

Ramps are a wild leek that’s plentiful in marshy areas and farmers markets in early spring, where I live in upstate New York. They’re small and delicate so I use the green parts as well as the bulbs. Drape a … Continue reading

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

Recipe: Mom’s Green Bean Casserole

Mom food from the 1950s. I  followed the recipe from the French’s coupon insert but it was pretty bland so I doctored it up a bit with some ingredients that were probably present in the original. Serves 8. Ingredients: 1 … Continue reading

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