Category Archives: Sides

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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Recipe: Aji Roja (Mild Red Chile Sauce Peruvian-Style)

This is one of two sauces I served with my anticuchos. It’s got a mild chili/smoke flavor and invites generous squirting onto tacos or alongside grilled meats. This is possibly the inspiration for the “Tacolicious” sauce which is popular at … Continue reading

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Recipe: Carrot Pineapple Jello

I was going to share my family’s Southern recipe until I found this version which really is superior. I’ve only made minor tweaks for better management of proportions. Serves 8. Ingredients: 1 3-oz package jello, lemon or orange flavor (we … Continue reading

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Recipe: Mamo’s Carrot Raisin Slaw

A very good and very simple recipe that often made its appearance at holiday buffets when I was growing up in Dallas. Serves 8-12. Ingredients: 4 c grated carrots 1 c raisins/currants/golden raisins in any combination ¼ c mayonnaise 2 … Continue reading

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