Category Archives: Sides

Man and woman do not live by main courses alone. Sides are the chorus that makes the meal come together in all its symphonic elegance. Whatever.

Recipe: Grandma’s Cream of Turkey Soup

Posted on December 2, 2024 by Burnt My Fingers

Grandma may be gone, but Grandma’s Cream of Turkey Soup lives on. It was one of the most popular items at Grandma’s Pies and Restaurant on Central Ave in Albany, and after the restaurant closed the Times Union published the … Continue reading →

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Recipe: Tomatillo Rice

Posted on October 25, 2024 by Burnt My Fingers

Tomatillo Rice was a happy accident. We had tomatillos left over from shish kabab and decided to toss them into a pilaf. The effect is transformative. It’s slightly tart with a very full and well-balanced taste that will complement any … Continue reading →

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Recipe: Perilla (Shiso) Kimchi

Posted on September 27, 2024 by Burnt My Fingers

Once again we were faced with a bounty of shiso leaves at season end. This Perilla (Shiso) Kimchi recipe is an amalgam of several we found online. It’s got a nice kick to it and would be a welcome addition … Continue reading →

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Recipe: Pickled Strawberries

Posted on August 20, 2024 by Burnt My Fingers

Pickled strawberries are a good way to extend the season’s bounty. They’ll last longer in the fridge and can be used in salads or as a component of a charcuterie plate. This balanced version is not overly sweet or sour … Continue reading →

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Recipe: Deli Style Cole Slaw

Posted on August 13, 2024 by Burnt My Fingers

Deli Style Cole Slaw is too expensive in the deli nowadays, so let’s make our own. We’re talking about the sweet-and-sour mayo-based product that is ubiquitous in New York delis and goes beautifully with an overstuffed Italian Mix sub. We … Continue reading →

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Recipe: Japanese Restaurant Salad Dressing

Posted on July 28, 2024 by Burnt My Fingers

This is our version of the Japanese restaurant salad dressing that’s often served in neighborhood restaurants and sushi bars. Feel free to add even more ginger! Makes 1 c. Ingredients 2 T onion, chopped 2 T carrot, chopped 1 inch … Continue reading →

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Recipe: Best Marinated Mushrooms

Posted on July 16, 2024 by Burnt My Fingers

Best Marinated Mushrooms are the winner* in our four-way taste test of preparations. We’ve refined the recipe to add a suitable vinagrette; of course you could use your own but make sure it has a good jolt of red or … Continue reading →

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Recipe: Loaded Potato Salad

Posted on July 3, 2024 by Burnt My Fingers

We assume you’re making potato salad for the 4th of July, right? Loaded Potato Salad is an upgrade from our time-tested Texas-Style Potato Salad. It adds seasoning to the potatoes as they cook and uses russets which do a superior … Continue reading →

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Recipe: Korean Steak Tartare (Yukhoe)

Posted on June 19, 2024 by Burnt My Fingers

Korean Steak Tartare is a nice alternative to the Western version for people who are reluctant to dig into raw meat. The marinade (which has ingredients similar to that for bulgogi) coats the bits of steak and the pear matchsticks … Continue reading →

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Recipe: Marinated Artichokes and Hearts of Palm

Posted on April 18, 2024 by Burnt My Fingers

Stores sell marinated artichokes, so why not marinated artichokes and hearts of palm? They’re both mild vegetables that contribute more texture than taste, and they absorb the flavor of a marinade beautifully. You do need firm hearts of palm which … Continue reading →

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