Category Archives: Sides

Recipe: Vinegar Peppers

An essential component of Chicken Riggies and (obviously) Pork Chops with Vinegar Peppers, these couldn’t be easier to make. Your home prep won’t be exactly the same as Casa Visco or other Italian-American brands, but it’s definitely close enough to … Continue reading

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Recipe: Mejadra (Rice and Lentils with Fried Onions) from Jerusalem

There are many recipes for this Middle Eastern comfort food, but the Jerusalem cookbook rendition (with the key addition of currants) the only one worth making. Serves 4 as a main dish or 6 as a side. Ingredients: 1/2 c … Continue reading

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Recipe: Cabbage with Caraway Seeds

A Hungarian dish which goes well with Sauerbraten and Kartoffelsalat. From the long out of print “New World Encyclopedia of Cooking” published by the Culinary Institute of Chicago. Serves 6-8. Ingredients: 1 head red or green cabbage (or a combination), … Continue reading

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Recipe: Chinese-Style Tangy Cold Noodles

Adapted from “Orchid’s Noodles” in Barbara Tropp’s The Modern Art of Chinese Cooking (out of print). Be sure to make them at least a day ahead to let the flavors develop. If you can find fresh Chinese egg noodles that … Continue reading

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Recipe: Asian Seaweed Salad

This is going to look and taste different than the stuff in the deli case because, first, that contains a huge amount of sugar and second, it has green food coloring. Natural is definitely ono in this scenario. Makes 4 … Continue reading

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Make mine marrow (BONE marrow, that is)

My market had a special on marrow bones so I had to bring home a batch. They couldn’t be simpler to prepare and enjoy. Stand them up in a pan so the insides don’t leach out, then cook in a … Continue reading

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Recipe: Main Dish Quinoa Salad

The carb-avoiders in my household have been gobbling this up. Even though it is full of protein and fiber and other healthy stuff, it’s pretty tasty. Makes 6-8 main-dish servings or a dozen side salads. Ingredients: ½ c red or … Continue reading

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Recipe: Chef Salad

Is it Chef Salad or Chef’s Salad? Considering its roots in the aspirational 1950s, “Chef” might have been some food writer’s idea of a descriptive adjective connoting quality—the kind of salad a chef (as opposed to a mere cook) might … Continue reading

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Overflowing with okra

The very hot September in upstate New York produced an abundance of okra at the farmers’ markets. Perhaps coincidentally, readers here and on Facebook have made lots of useful comments on my recent okra posts. Susan F (I’m using initials … Continue reading

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Recipe: Sauteed Okra with Tomatoes

Our late summer heat has led to an okra bounty this year so I’ve been led to some happy experiments, this one inspired by ideas from reader Enough Already! and local chef Suzanne Watson-Fisher. Like eggplant, okra soaks up some … Continue reading

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