Category Archives: Sides

Recipe: Pickled Ramps Bulbs

At their prime, ramps bulbs have a taste between garlic and onion. Add one or two of these pickled ramps bulbs on the side of a serving of roasted meat for a flavor bomb. Proportions are for about a half … Continue reading

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Hindbeh (Lebanese-style sautéed bitter greens)

Here’s a way to cook and eat dandelion leaves. They’re still bitter, so this dish would make a nice complement to more unctuous foods in. Serves 8. Ingredients: Dandelion greens or other bitter green, 1 gallon or so, carefully picked … Continue reading

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Recipe: Sautéed Spinach

There are two keys to successful sautéed spinach: wash the hell out of the raw leaves, and then cook the leaves with no additional water after washing. This will eliminate the fails that affect most spinach preps. Serves 4 as … Continue reading

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Recipe: Garlic Mashed Potatoes

Along with Sautéed Spinach, Garlic Mashed Potatoes are the classic accompaniment to Pork Chops with Vinegar Peppers. Serves 4. Ingredient: 1 lb potatoes (new, Yukon Gold or white, but not russets), peeled 4 cloves garlic, raw or roasted*, peeled and … Continue reading

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Recipe: Vinegar Peppers

An essential component of Chicken Riggies and (obviously) Pork Chops with Vinegar Peppers, these couldn’t be easier to make. Your home prep won’t be exactly the same as Casa Visco or other Italian-American brands, but it’s definitely close enough to … Continue reading

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Recipe: Mejadra (Rice and Lentils with Fried Onions) from Jerusalem

There are many recipes for this Middle Eastern comfort food, but the Jerusalem cookbook rendition (with the key addition of currants) the only one worth making. Serves 4 as a main dish or 6 as a side. Ingredients: 1/2 c … Continue reading

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Recipe: Cabbage with Caraway Seeds

A Hungarian dish which goes well with Sauerbraten and Kartoffelsalat. From the long out of print “New World Encyclopedia of Cooking” published by the Culinary Institute of Chicago. Serves 6-8. Ingredients: 1 head red or green cabbage (or a combination), … Continue reading

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Recipe: Chinese-Style Tangy Cold Noodles

Adapted from “Orchid’s Noodles” in Barbara Tropp’s The Modern Art of Chinese Cooking (out of print). Be sure to make them at least a day ahead to let the flavors develop. If you can find fresh Chinese egg noodles that … Continue reading

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Recipe: Asian Seaweed Salad

This is going to look and taste different than the stuff in the deli case because, first, that contains a huge amount of sugar and second, it has green food coloring. Natural is definitely ono in this scenario. Makes 4 … Continue reading

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Make mine marrow (BONE marrow, that is)

My market had a special on marrow bones so I had to bring home a batch. They couldn’t be simpler to prepare and enjoy. Stand them up in a pan so the insides don’t leach out, then cook in a … Continue reading

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