Category Archives: Sides

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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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

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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

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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

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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

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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

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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

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