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: Southern-Style Collard Greens

Posted on August 25, 2020 by Burnt My Fingers

If you ordered collard greens (or mustard greens or turnip greens) at the now-defunct Highland Park Cafeteria in Dallas, the server would ladle them into a little bowl and add several spoonfuls of the pan liquid. This is the beloved … Continue reading →

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Recipe: Best Macaroni Salad

Posted on July 14, 2020 by Burnt My Fingers

Most macaroni salad is terrible, because it’s just cold pasta mixed with a glop of mayo. But when you start to deepen the flavor profile, the best macaroni salad can hold its own next to potato salad on a picnic … Continue reading →

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Recipe: Sichuan Cucumber Salad

Posted on July 2, 2020 by Burnt My Fingers

If you have a well-stocked Sichuan pantry you already have the two key ingredients for Sichuan Cucumber Salad: sichuan peppercorns and mild dried red chilis. Even though it earns the sobriquet “Mala” which means “hot and numbing” in Mandarin, this … Continue reading →

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Recipe: Healthy Cole Slaw

Posted on June 16, 2020 by Burnt My Fingers

All coleslaw is healthy cole slaw because of its cancer-preventing, COVID-fighting properties, but this recipe gets an extra boost by using yogurt rather than mayo or oil as the main creamy element. An excellent sweet/sour balance is achieved through a … Continue reading →

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Recipe: Poppyseed Cole Slaw

Posted on March 5, 2020 by Burnt My Fingers

At Micklethwait Craft Meats in Austin, the sides are as good as the BBQ. This Poppyseed Cole Slaw is an example. It’s probably not a perfect ringer for the slaw I experienced last weekend, but they vary their own recipes … Continue reading →

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Recipe: Ethiopian Mixed Vegetables (ye’atakilt alicha)

Posted on March 3, 2020 by Burnt My Fingers

Another well-balanced recipe from the wonderful Teff Love cookbook; our only modification was adding a bit of liquid. Ethiopian Mixed Vegetables make a nice texture contrast to puréed items on your injera. The spicing is subtle enough that you can … Continue reading →

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Recipe: Thai-Style Cole Slaw

Posted on January 16, 2020 by Burnt My Fingers

We came up with Thai-Style Cole Slaw for the carb-shunning Always Hungry diet. But it’s so good it’s joined our regular rotation. The sesame oil, rice vinegar, fish sauce and lime juice go together like a barbershop quartet, creating a … Continue reading →

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Recipe: Grilled Romaine Salad

Posted on November 28, 2019 by Burnt My Fingers

I had a delicious grilled romaine salad in the wonderful Casola Dining Room at Schenectady County Community College’s culinary arts program, so I’m borrowing it. Makes about 4 servings, though you can stretch it to serve 6. With assertive flavor, … Continue reading →

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Recipe: Gomen (Ethiopian collard greens)

Posted on October 24, 2019 by Burnt My Fingers

This Gomen recipe is borrowed from Kittee Berns’ Teff Love, except that I’ve substituted Niter Kibbeh for her vegan ye’quimen zeyet since it’s being served with kitfo. Add a dollop of ricotta to your injera (substituting for the Ethiopian ayib) … Continue reading →

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Recipe: Okra and Onions

Posted on September 19, 2019 by Burnt My Fingers

Reader Enough Already! pointed me to this simple and delicious recipe for Okra and Onions which originally appeared in the New York Times. It’s a great way to prepare squash or other late-season produce, as well as okra. Makes 4 … Continue reading →

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