Category Archives: Sides

How to cook and eat milkweed buds

We’re back with the milkweed. The sprouts we were sautéing whole a couple weeks ago are now 3 feet high and producing clusters of buds that very quickly blossom into pretty purple flowers. Should we pick, cook and eat milkweed buds? Of … Continue reading

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Recipe: Sautéed Milkweed

Milkweed appears in mid-May in my back yard in upstate new York. The plants have distinctive paddle-shaped leaves opposite each other and hollow stalks that ooze white liquid when cut. When they’re young, the whole above-ground plant can be eaten. … Continue reading

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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 greens. 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

Cabbage with caraway is a Hungarian combination 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 … Continue reading

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Recipe: Asian Seaweed Salad

This is going to look and taste different than the seaweed salad in the deli case because, first, that contains a huge amount of sugar and second, commercial seaweed salad usually includes green food coloring. Natural is definitely ono in this scenario. … Continue reading

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