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: Cumin Cole Slaw

Posted on September 15, 2021 by Burnt My Fingers

Cumin Cole Slaw relies on one simple ingredient for a refreshing twist on a classic. We used napa cabbage because we had bought a huge head at H Mart in San Francisco and it turns out napa, aka “Chinese” cabbage, … Continue reading →

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Recipe: No-Potato Mashed Potatoes

Posted on August 12, 2021 by Burnt My Fingers

No-Potato Mashed Potatoes are another creation from the laboratory of the irrepressible Dr. Ludwig. They provide a pleasant paleo base for whatever stew or gravy you want to pour on top when you’re avoiding straight carbs. You can taste the … Continue reading →

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Recipe: Grilled Avocado

Posted on August 6, 2021 by Burnt My Fingers

  Grilled avocado: why not? Grilling gives them a bit of extra flavor plus crisps the surface so pieces are more likely to stay intact. Serve in their jackets sprinkled with seasoning salt or furikake, or add the chunks to … Continue reading →

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Recipe: Sumac Onions

Posted on July 30, 2021 by Burnt My Fingers

Dominic Colose, who runs an excellent middle eastern restaurant in our town, recently professed his love of sumac onions in a Facebook post. Research revealed that most sumac onion recipes use red onions and lots of parsley, but Dominic’s photo … Continue reading →

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Recipe: Perfection Salad

Posted on July 5, 2021 by Burnt My Fingers

Perfection Salad is a good example of the creative congeals, aka aspics, that we like to serve down south. The original recipe was published in a recipe book called Dainty Desserts for Dainty People (that’s us for sure!) published in … Continue reading →

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Recipe: Carrot Slaw with Raisins and Pineapple

Posted on June 23, 2021 by Burnt My Fingers

Carrot Slaw with Raisins and Pineapple shows up frequently in the media as a Juneteenth favorite, and it definitely was popular in the south when I was growing up. It shouldn’t be too sweet; the natural sugar in the raisins … Continue reading →

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Recipe: Bok Choy with Mushrooms

Posted on June 17, 2021 by Burnt My Fingers

Bok Choy with Mushrooms is wonderful comfort food: bite into the tender mushroom and the delicious braising liquid pours forth. We assumed it was Cantonese because of the emphasis on fresh vegetable flavor, but Woks of Life says it’s actually … Continue reading →

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Recipe: Syrian Tabbouleh

Posted on June 15, 2021 by Burnt My Fingers

Syrian Tabbouleh comes from a guest post on the David Lebowitz (yes, he of kouign amann fame) blog by cookbook author Anissa Helou. What makes it Syrian? First, it uses far less bulgur than western recipes (including this one). Also, … Continue reading →

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Recipe: Ottolenghi Carrot Salad

Posted on June 11, 2021 by Burnt My Fingers

Ottolenghi Carrot Salad is derived from a recipe in Jerusalem: a Cookbook and it has a lovely balance of acid/heat/sweet. Ottolenghi says to toss it with chopped arugula but we like it better on its own. Serves 8 as part … Continue reading →

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Recipe: Lentil Salad, Two Ways

Posted on June 1, 2021 by Burnt My Fingers

  Both these lentil salad recipes come from Cook’s Illustrated though we’ve made some changes. Because they have the same base preparation, it’s a good idea to make them at the same time though you wouldn’t necessarily serve them together. … Continue reading →

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