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Category Archives: Sides
Recipe: Grilled Romaine Salad
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
Recipe: Gomen (Ethiopian collard greens)
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
Recipe: Okra and Onions
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
Recipe: Stewed Okra with Tomatoes
Stewed Okra with Tomatoes is a universal preparation down south; households from Key West to Deep Ellum are making it right now as you read this recipe. This is comfort food, filling and mildly spiced, to be eaten alongside more … Continue reading
Recipe: Easy Bhindi Masala
When okra is in season, make Bhindi Masala! This recipe is from Two Sleevers and they’ve really cracked the code; I have added only minor tweaks. The spice combination is the perfect balance you’re looking for in a masala and … Continue reading
Recipe: Hand-Torn Sichuan Cabbage
Hand-Torn Sichuan Cabbage is our approximation of a favorite dish at Albany’s Northeast Chinese II. It has an irresistible sweet/sour/hot flavor with the additional mala of Sichuan peppercorns. Theirs includes slices of steamed pork belly, which you can certainly add … Continue reading
Recipe: Persian Cucumber Salad
Persian Cucumber Salad has a flavor profile similar to tabbouleh, but with cucumbers providing bulk instead of bulgur wheat. That makes it a good choice for paleos, ketos and other carb-avoiders. Plus it’s a nice change of pace in any … Continue reading
Recipe: Tex-Mex Tomato Juice Rice
¡Que rojo! The red color in the rice in your #1 combo comes from tomatoes. I normally dump in a can of Ro-Tel tomatoes with chile but this time I had some leftover tomato juice from gazpacho. Result: Tex-Mex Tomato … Continue reading
Recipe: Cabbage Wedge with Blue Cheese and Miso Dressing
Yet another way to eat our favorite vegetable, cabbage! Inspired by a recipe from Lady of the House in Detroit, Cabbage Wedge with Blue Cheese and Miso Dressing has a similar presentation to the iceberg wedge served in fancy steakhouses. … Continue reading
Recipe: Blackened Green Beans
Blackened green beans make a very versatile dish. In the Sichuan original, they are mixed with ground pork which has been sautéed with wine and soy sauce and preserved salty vegetable. At Ric Orlando’s New World Bistro in Albany, they … Continue reading