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: Granny Shimer’s Pickled Beets & Eggs (from Jake Bryan)

Posted on June 21, 2018 by Burnt My Fingers

Reader Jake Bryan was kind enough to share his grandmother’s Pennsylvania Dutch recipe for pickled beets and eggs with onion. Only modification I’ve made is the salt content: Jake uses 1½ t per pint. (But he tells me his granny … Continue reading →

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Recipe: Utica Long Hots

Posted on June 8, 2018 by Burnt My Fingers

Another in the pantheon of Utica Italian specialties, along with Chicken Riggies and Utica Greens. Utica Long Hots couldn’t be easier to make, or more challenging to eat: the peppers range from mild to Jalapeño-hot, and you don’t know what … Continue reading →

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Recipe: Pineapple Cole Slaw

Posted on May 31, 2018 by Burnt My Fingers

Inspired by the slaw served at the historic Saltsman’s Hotel in Ephratah, NY, Pineapple Cole Slaw is a mild, refreshing side dish that would be right at home at my mother’s canasta club lunches. Goes well with barbecued meats. Serves … Continue reading →

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Recipe: Sauce Packet Deviled Eggs

Posted on May 22, 2018 by Burnt My Fingers

When I travel I stay at mid-priced places that often feature a breakfast buffet. There is usually a big bowl of peeled hardboiled eggs. I realize this is one of the healthier choices, but hardboiled eggs are boring. Solution: grab … Continue reading →

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Recipe: Jacqueline’s Rice-A-Roni

Posted on April 20, 2018 by Burnt My Fingers

Jacqueline, the granddaughter-in-law of the originator of Rice-A-Roni, makes this rendition for family gatherings. She starts with rice and vermicelli, but I wanted to try it with the actual product. Serves 4. Ingredient: 1 package Rice-A-Roni, chicken flavor 1/4 c … Continue reading →

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Recipe: Maple Roasted Brussels Sprouts

Posted on March 29, 2018 by Burnt My Fingers

Once you’ve tried Maple Roasted Brussels Sprouts, you’ll never make them any other way. The outer leaves crisp as they cook, for a crunchy treat that makes kale chips green with envy. We’ve seen some recipes that add bacon bits … Continue reading →

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Recipe: Wilted Salad Frary-Style

Posted on March 15, 2018 by Burnt My Fingers

This salad was served as a weekend lunch in my college dining hall, when staffing was light and most students were too hungover to eat. Accompanying it were sausage links and applesauce, a toothsome and vaguely middle-European meal. Serves 4. … Continue reading →

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Recipe: Pickled Turnips Mediterranean-style

Posted on January 4, 2018 by Burnt My Fingers

The pickled turnips at Falafel’s Drive-In in Cupertino, CA were so good I’d order extras on the side. Here’s my re-creation, with help from the Jerusalem cookbook. (I’ve tweaked Ottolenghi’s recipe which I feel is not sour enough.) A good … Continue reading →

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Recipe: KFC-Style Black Eyed Pea Salad (AKA Kentucky Caviar)

Posted on December 29, 2017 by Burnt My Fingers

In the South, folks eat black eyed peas around New Years Day for good luck. Thus it occurred to us to take our very popular KFC Three-Bean Salad and modify it for a KFC-Style Black Eyed Pea Salad. The result … Continue reading →

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Recipe: Fermented Beet Pickles

Posted on December 26, 2017 by Burnt My Fingers

Fermented beet pickles are similar to sauerkraut in texture and flavor profile, but made with beets. (If you’re looking for the traditional sweet beet pickles, here they are.) Toss them in a salad, or serve on a mezze plate with … Continue reading →

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