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: Harvard Beets

Posted on April 13, 2017 by Burnt My Fingers

Harvard Beets is one of those grandma holiday side dishes that’s actually quite delicious, especially if you improve it with a bit of orange marmalade like I did. Based on Jean Trevor’s recipe in the Pi Beta Phi cookbook which I really … Continue reading →

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Recipe: Texas Barbecue Beans

Posted on April 3, 2017 by Burnt My Fingers

This formula is as close as I can get to the manna served at Snow’s without putting you in the pickup and driving to Lexington, TX. These are Texas barbecue beans, not “barbecued’ because no smoking is involved. Serves 8-10. … Continue reading →

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Recipe: Marinated Roasted Red Peppers

Posted on March 21, 2017 by Burnt My Fingers

[This recipe has been updated with improved technique.] Red bell peppers have been showing up at more reasonable prices recently. Which is great, because marinated roasted red peppers are one of the supreme tasty and healthy pleasures of life on … Continue reading →

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Recipe: Morkovcha (Russian-Korean Carrot Salad)

Posted on March 14, 2017 by Burnt My Fingers

This Morkovcha (Russian-Korean Carrot Salad) prep is a hybrid of best practices from the wide variety of home cook recipes I’ve run across. It has a complex, distinctive flavor profile that holds its own on a plate with several other … Continue reading →

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Recipe: Sweet Potato Salad

Posted on February 5, 2017 by Burnt My Fingers

Why not? Sweet potato salad is a nice change of pace from “regular” potato salad, better looking, and better for you. Serves four, though the recipe is very extensible. Ingredients: 1 large yam, about 1 lb ¼ c diced dill … Continue reading →

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Recipe: Cheeseburger Beans

Posted on January 25, 2017 by Burnt My Fingers

When you want a cheeseburger but all you have is beans, make Cheeseburger Beans. Goes well with a hot dog or grilled chicken. Serves two as a main dish, or four as a side. Ingredients: Approx. 15 ounce can pinto … Continue reading →

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Recipe: Sautéed Asparagus with Hazelnuts

Posted on December 22, 2016 by Burnt My Fingers

The warm sweetness of roasted hazelnuts is balanced by the tartness of lemon zest to create a heartier side dish. Asparagus with hazelnuts would be an excellent accompaniment to your holiday prime rib. Serves four. Ingredients: 1 lb asparagus 1 … Continue reading →

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Recipe: Two-Minute Cole Slaw

Posted on October 7, 2016 by Burnt My Fingers

One minute in express checkout line + one minute mixing ingredients = two-minute cole slaw. And it’s pretty good for the time invested. You do need to let it sit an hour or so before serving, however. Inspired by Laura … Continue reading →

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Recipe: Buttermilk Cheese Grits

Posted on October 4, 2016 by Burnt My Fingers

Cheese Grits are the traditional accompaniment to braised short ribs but when they’re made with lots of butter the net effect is just too heavy and fatty. So I cut the fat with buttermilk and added some shiso leaves for … Continue reading →

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Recipe: Corn Cucumber Salsa

Posted on September 1, 2016 by Burnt My Fingers

Inspired by a memorable onion and cucumber salsa at Taqueria GDL in Glens Falls, NY. I had on hand some leftover Mexican grilled corn and Pickled Onions a la Mexicana, but you can use the instructions below to create it … Continue reading →

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