Category Archives: Sides

Recipe: Ultimate Blender Gazpacho

I love this “salad in a cup” and I have to say my easy blender version is the best I’ve found. It’s worth investing in some good sherry vinegar, which you can find here. 8 servings. Ingredients: 1 pound good … Continue reading

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Recipe: Grilled Shishito Peppers

I did not realize until I found this article that shishitos and padrons are two different varieties. Both have just enough heat to be interesting. Shishitos are pointy and slim while padrons are more bell-shaped. Shishitos are also much easier … Continue reading

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Recipe: Boiled Okra

This is the basic way we cook okra down south, and it’s pretty hard core. It produces the notorious sliminess which is loved by southerners and reviled by anyone north of the Mason-Dixon line. Try to buy younger, smaller pieces … Continue reading

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Recipe: Pickled Beets

I followed the recipe in Food in Jars, which is an excellent source of canning advice, but reduced the sugar content significantly. These are nice with arugula or green lettuce, blue cheese and glazed walnuts and a mustardy vinaigrette like … Continue reading

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Recipe: Mediterranean Carrot Mezze

Make this easy recipe a day ahead. It will definitely taste better. It can then sit around a couple of days in the refrigerator until you want to serve it as part of an assortment in the Mediterranean/middle eastern way. … Continue reading

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Recipe: Grilled Asparagus

I prefer grilling to steaming for asparagus because I can easily do it alongside other grilling tasks, but also because it’s more forgiving. Oversteam asparagus and it gets flaccid; leave it a minute too long on the grill and it … Continue reading

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Battle Mandram: A family history

Judy Cromwell is a longtime friend who frequently comments on my recipes. She agreed to share her Mandram recipe and contributed this bonus description of her family’s tussles with this dish through the decades. Chef Otis’ interest in recreating southern … Continue reading

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Recipe: Mandram (Chopped Vegetable Salad)

Mandram is a chopped vegetable salad that may have originated in the West Indies, according to Mandrang or Mandram | The Vintage Cookbook Trials. I learned about it from my friend Judy Cromwell, who provides her own history with the … Continue reading

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Recipe: Grilled Corn Mexican Style

Those street vendors know what they’re doing. The intense heat of the grill causes the corn kernels to caramelize. You know it’s hot enough when they start to make a cracking noise, like popcorn. Serves 4-8. Ingredients: 4 ears good … Continue reading

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Recipe: Aji Verde (Mild Green Chile Sauce Peruvian-Style)

One of the two mild chile sauces I served with my anticuchos. This is a base recipe that can be adjusted to your liking: increase the amount of chile or reduce (or eliminate) mayonnaise for a more pungent sauce. Makes … Continue reading

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