Category Archives: Sides

Recipe: Carol’s Brussel Sprout Slaw

My wife improvised this very well balanced recipe. The interplay of the Parmesan cheese, lemon juice and olive oil is particularly nice. Serves 4. Ingredients: 2 c Brussel sprouts, shredded with a knife or mandoline 1 carrot, peeled and shredded … Continue reading

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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

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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

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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

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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

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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

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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

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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

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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

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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

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