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.

What to do with ramps

Posted on May 12, 2023 by Burnt My Fingers

It’s ramps season here in upstate New York. The wild allium will be showing up on Mother’s Day menus in our better restaurants on top of spaghetti, as a caramelized garnish, and in general wherever you might see a garlic … Continue reading →

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Recipe: Fennel Cucumber Salad

Posted on March 30, 2023 by Burnt My Fingers

Half moons of fennel and cucumber have similar form factors, so seemed like a good idea to combine them in a fennel cucumber salad. A bit of sugar balances the astringency of the fennel. Thanks to this from NYT Cooking. … Continue reading →

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Recipe: Lomi Lomi Salmon Bruschetta

Posted on January 25, 2023 by Burnt My Fingers

Lomi lomi is a Hawaiian luau favorite combining salmon and tomato. We published a recipe previously; today we’ll cut the cubes a little finer to create Lomi Lomi Salmon Bruschetta. Makes 10 servings (2 bruschetti per diner). Ingredients: ½ pound … Continue reading →

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Recipe: Best Way Bruschetta

Posted on January 20, 2023 by Burnt My Fingers

A local inn whose name begins with “H” recently served a bowl of unseasoned chopped tomatoes accompanied by untoasted rounds of a generic baguette. That’s not best way bruschetta. The recipe is simple, but attention to the details will yield … Continue reading →

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Recipe: Chili Crisp Sweet Potatoes

Posted on January 10, 2023 by Burnt My Fingers

Chili Crisp Sweet Potatoes are borrowed from our friends at Momofuku. Of course you can use their products if you have them, but this is a pretty good side dish with off-the-shelf ingredients. Serves 4. Ingredients: 2 large sweet potatoes, … Continue reading →

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Recipe: Kenji’s Roasted Cauliflower

Posted on December 2, 2022 by Burnt My Fingers

Kenji Lopez-Alt may be a bit of a trickster, but Kenji’s Roasted Cauliflower is solid. The key is to cut the head of cauliflower into large chunks and roast at high heat so it is crispy on the outside, tender … Continue reading →

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Recipe: Gonzalez Food Market Macaroni Salad

Posted on October 30, 2022 by Burnt My Fingers

Gonzalez Food Market Macaroni Salad comes to us from Robb Walsh, who explores the less-traveled backroads of the Texas barbecue trail for his Legends of Texas Barbecue Cookbook. The raisins add a note of sweetness that makes us think Miracle … Continue reading →

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Recipe: Blackened String Beans

Posted on September 15, 2022 by Burnt My Fingers

Blackened String Beans are a signature dish for local chef Ric Orlando; he claims in this video to have sold over a million servings. The technique is very adaptable to other seasoning mixes. We stuck with Penzey’s Cajun Style Seasoning … Continue reading →

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Recipe: Pickled Shiso (Perilla)

Posted on August 18, 2022 by Burnt My Fingers

Pickled shiso, aka perilla, is a popular component in an array of Korean banchan appetizers. You can get it jarred, or in the deli case of your Korean market, but it’s much better when made with fresh shiso from your … Continue reading →

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Recipe: Garlic Spread (Toum)

Posted on August 4, 2022 by Burnt My Fingers

At Goood Frickin’ Chicken in San Francisco, they provided an addictive garlic spread (called Toum) along with their addictive grilled chicken. The plan was to slather it on everything: pita, chicken, your fingers. Our version is just as good though … Continue reading →

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