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: Sumac Onions

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

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

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

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

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

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

  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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Recipe: Spicy Eggplant with Miso

We had fond memories of the spicy eggplant with miso recipe from Japanese Country Cookbook, an artful paperback issued by the long-closed Mingei-Ya in San Francisco. But when we picked up a used copy we were surprised to discover most … Continue reading

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Pimento Cheese for the win!

This weekend is the Kentucky Derby. Which means, if you’re a serious fan, you’ll be eating Pimento Cheese as you watch the races. Last year, when the Derby was held in September without fans, local restaurateur Patricia Pendergast Novo served … Continue reading

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Best way to cook artichokes

My wife brought home two of those giant globe artichokes and asked me to cook them. Due to price, they required more than cursory preparation so I took to the internets and compared many recipes and methods. One thing I … Continue reading

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