Feeds:
Posts
Comments

Archive for the ‘Side dishes’ Category

I know that some of you were probably worrying these past few days over what I was going to do with all of those leftover vegetables I roasted for the monster salad I made last week. All that food potentially going to waste, it would be such a travesty. Truth be told, I’m not always efficient at using the leftovers I have in my fridge and may often find a forgotten tupperware from dinners past in the fridge weeks later that I have to send straight to the composting. But not this time, no sir, roasted fennel and beets must be used to their maximum capacity and here I had to get a little creative.

(more…)

Read Full Post »

It’s important at every overindulgent and gluttonous meal to try and have at least one dish that makes you feel like you’re nutritionally balanced and moderately healthy. This is said dish…nevermind the large chunk of butter in the recipe, it doesn’t exist if you melt it.

This recipe came from Epicurious and was originally printed in 2007. Even though you might think the ginger would be too spunky in with a more traditional Thanksgiving meal, it actually ended up being much more savory than I expected. Cashews are just plain awesome, and toasting them for a couple of minutes gave it a really deep flavor. Despite the butter, these beans still tasted fresh and healthy and crisp and were a fantastic addition to the table, on a holiday or any time.

(more…)

Read Full Post »

Here’s a two for the price of one post. These two dishes were high-ranking in my pre-Thanksgiving extravaganza, I think everyone had seconds and make a couple had thirds. You really can’t go wrong adding cheese or caramelized onions to anything (except maybe ice cream).

(more…)

Read Full Post »

No-turkey Turkey Dinner

I’m about to write a sentence that I can hardly believe is true. My parents have banished me from the kitchen for Thanksgiving.  I know. I haven’t decided if this is some sort of cruel and unusual punishment or just an earnest desire to maintain traditions and welcome me back into the family holiday fray.  It has been four whole long years since I’ve shared Thanksgiving dinner with my family so I’m excited regardless of the lack of cooking, and I don’t doubt that my mom will whip up a delicious and festive dinner. I’m just…well, bummed. I love fall food. I love to read food magazines and think of all the fall food I could enjoy. I especially love to cook fall food that other people eat, because squash and potatoes are just better when shared. How to reconcile this terrible obstacle I’ve encountered?  Suddenly it occurred to me that I could have a pre-Thanksgiving kick off dinner with friends at my house and have my, er, pear-prosciutto stuffing and eat it too.

(more…)

Read Full Post »

The answer is (D), all of the above. I think. It doesn’t really matter what you call this dish, it’s fantastic. When it’s the end of the summer and your garden or grocery store is overflowing with zucchini, do try this recipe. I think my friend and I first came across a luscious picture of this several years ago on the cover of Saveur and I confess that I only make it about once a year because it’s kind of a pain in the butt to prepare. Yet I keep coming back to it because the flavor is excellent and it’s pretty and unique and a good way to use a significant ration of zucchini. So before the weather turns and you have the final warm weather get-together, give this pie/tarte thing a try and watch your guests enjoy themselves.

P1020667(1)

(more…)

Read Full Post »

P1020521

Take a close look at the picture above and you may notice that the ingredients look strikingly similar to those that went in to the veggie tartine I just wrote about. Plus harvest grains blend, minus whole wheat baguette. I chose to blog about this meal because: a. it was good; and b. it was easy and efficient and demonstrates just how versatile your fridge and pantry can be when you’re thinking creatively.

(more…)

Read Full Post »

P1020148When you develop aversions to certain foods as a child, I believe it’s important to occasionally give them another whirl as an adult to see if the dislike is still there. That’s how I became reacquainted with fennel last year in a fortuitous soup experiment and recently reinforced my loathing of olives after realizing that not even a hefty amount of vodka could make a dirty martini taste good. Radishes are all the rage these days and after another inspiring trip to the happiest place on Earth, Russo’s, I found myself in an adventurous mood with a bunch of radishes and these beautiful flowering chives in my hand. Dangerous.

P1020140 (more…)

Read Full Post »

Older Posts »