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: Chickpea Salad with Reverse Vinaigrette

Posted on June 22, 2012 by Burnt My Fingers

A little oil and a lot of vinegar brings stodgy garbanzos to life in this chickpea salad. Adapted from Annie Somerville’s Fields of Greens, by far the best of the three Greens cookbooks. 4 servings. Ingredients: 15-oz can garbanzo beans, … Continue reading →

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Recipe: Texas-Style Potato Salad

Posted on June 15, 2012 by Burnt My Fingers

A Texas-style potato salad is definitely going to have eggs and yellow mustard in there, and probably some chopped up pimentos. Tastes better the next day, so plan ahead. Makes enough for a neighborhood barbecue (around 12 servings). Ingredients: 3 … Continue reading →

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Recipe: Dr. Pepper Rice

Posted on June 9, 2012 by Burnt My Fingers

Not that you would, but you could. Dr. Pepper Rice is from Gerald Ramsey’s “Morning, Noon and Night Cookbook” (1963) and it is reminiscent of wild rice. 8 servings. Ingredients: 2 c long grain white rice 3 c Dr. Pepper, … Continue reading →

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Recipe: Sautéed Fiddleheads

Posted on May 4, 2012 by Burnt My Fingers

I ran into some nice fiddleheads last weekend at a local market in Vermont. I used a few on a pizza and sautéed the rest. Serves 4 as a vegetable side dish. Ingredients: 1 lb fiddleheads 2 T butter or … Continue reading →

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Recipe: Creamy Cole Slaw

Posted on April 2, 2012 by Burnt My Fingers

This is an intentionally mild recipe that plays well with others and fits most any desire for a creamy cole slaw. If you want to kick it up a notch, see suggestions at the end. Makes about 8 cups slaw … Continue reading →

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Recipe: Vinegar Cole Slaw

Posted on March 30, 2012 by Burnt My Fingers

A Greek-style vinegar cole slaw that goes particularly well with grilled meats, chicken or fish; the key ingredient is white vinegar. Ingredients: 1 medium head green cabbage, sliced very thin 1/2 medium red onion, sliced very thin 1/4 c olive … Continue reading →

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Recipe: Vincent’s Garlic Cole Slaw

Posted on March 21, 2012 by Burnt My Fingers

Vincent’s is a seafood place that was on Inwood in Dallas when I was growing up, around the corner from the Miracle Mile. I visited their new location in Plano, TX and confirmed Vincent’s cole slaw is as good as it used to … Continue reading →

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Recipe: Chopped Spinach Salad with Horseradish

Posted on March 14, 2012 by Burnt My Fingers

Another favorite from the Highland Park Cafeteria. This makes a nice composed salad for a ladies’ bridge club lunch, I suppose, but the horseradish packs a wallop that interests more manly types. Serves 4. Ingredients: 1 lb spinach, very thoroughly … Continue reading →

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Recipe: Squash Casserole a la Highland Park Cafeteria

Posted on February 19, 2012 by Burnt My Fingers

Real comfort food. Thanks to my daughter Jamaica for figuring out the squash casserole recipe at the Highland Park Cafeteria. Instead of using cracker crumbs, pick up a box of saltines and crumble them very coarsely so some chunks are … Continue reading →

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Recipe: Sour Slaw

Posted on October 23, 2011 by Burnt My Fingers

Very very close to the sour slaw served at Highland Park Cafeteria. A tart palate refresher to enjoy with fried chicken or a plate of barbecue. Ingredients: 1 medium head cabbage (2-3 pounds) shredded then chopped into 1 inch lengths … Continue reading →

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