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: Best Sour Slaw

Posted on October 31, 2017 by Burnt My Fingers

Best Sour Slaw is just that, or at least much better than all the versions I struggled with in my long-ago obsessiveness. The proportions have been dramatically rejiggered, and we’ve added a new ingredient, dried mustard, to open up the … Continue reading →

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Recipe: Maple Bacon Squash

Posted on October 27, 2017 by Burnt My Fingers

I used delicata for my maple bacon squash, but butternut, acorn or kabocha would work as well. You could also cut the squash into cubes and drizzle the bacon grease/butter/maple syrup on top. A just-rich-enough accompaniment to grilled chicken or … Continue reading →

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Recipe: Jack Daniels-Style Baked Beans

Posted on October 20, 2017 by Burnt My Fingers

The Jack Daniels folks are smart marketers, but you don’t have to use that expensive bourbon to make Jack Daniels-style beans. I prefer Evan Williams and it works very nicely. An I-can’t-stop-eating-it barbecue essential, along with slaw and potato salad. … Continue reading →

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Recipe: Better-than-KFC Cole Slaw

Posted on October 13, 2017 by Burnt My Fingers

The cole slaw sold in the fried chicken stores is too sweet for my taste so I’ve dialed back the sugar; the original/copycat recipe can be found here. Better-than-KFC Cole Slaw is superior to the original because it’s less sweet … Continue reading →

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Recipe: Leo Y’s Olivie (Russian Potato Salad)

Posted on September 12, 2017 by Burnt My Fingers

My friend Leo Y brought this famous salad, a staple at Russian festive events, to a Yelp potluck. He emphasizes that the cubes of each element must be equal in size for a proper olivie; in fact, according to his … Continue reading →

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Recipe: Cuban-Style Cole Slaw

Posted on July 27, 2017 by Burnt My Fingers

Cuban-style Cole Slaw is “Cuban” because it has white vinegar. That make it the perfect accompaniment to my Cuban sandwich and black beans and rice. Serves 4. Ingredients: ½ medium cabbage, shredded, about 1 ½ lb 3 T olive oil … Continue reading →

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Recipe: Best-Way Texas Caviar

Posted on June 22, 2017 by Burnt My Fingers

Cue angels singing. “Texas Caviar” is a bean salad featuring black eye peas doused in vinaigrette. The original was invented by Helen Corbett, the James Beard of Texas, and popularized at the legendary Neiman-Marcus Zodiac Room. Today there are infinite … Continue reading →

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Recipe: Cuban-Style Black Beans

Posted on June 15, 2017 by Burnt My Fingers

Last time I made these I used the Instant Pot and they were ready in under an hour. Convenient, but I prefer to cook on the stovetop because I can regulate the amount of water. Depending on how much water … Continue reading →

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Recipe: Carrots with Thyme and Honey

Posted on May 30, 2017 by Burnt My Fingers

This is my favorite way to cook carrots. It’s very easy, tastes great, and is a perfect accompaniment to roast pork or another meat. I found the original carrots with thyme and honey recipe in an Elizabeth David paperback I … Continue reading →

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Recipe: Cherry Hummus

Posted on May 4, 2017 by Burnt My Fingers

I remembered the cherry hummus that was served at Michael Mina’s Middle’terranea and, when I got my mitts on some dried Rainier cherries from Bella Viva Orchards, I resolved to make my own. The result is a nice change of … Continue reading →

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