Sides & Snacks

Kale with Raisins & Pine Nuts

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While summer is a time to graze on salads, the craving wanes as the season grows cold. Even if I did have a mid-winter freak craving for salad, January is hardly the time to find good local salad greens. That’s why I turn to kale during the long New York winter to fulfill my herbivorous [...]

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Sweet Potato Sumac Gratin with Meringue

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I got the idea for this one from a popular Turkish beverage called “apple tea”. I put it in quotes because as far as I can tell it doesn’t actually contain any apples or tea. Apples are sweet, tangy and… well… apply and I thought it would compliment these sweet tubers nicely. For this dish [...]

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Fiery Cinnamon Cranberry Sauce

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Cranberry sauce has become an obligatory part of any Thanksgiving dinner, and yet I’ve never been a huge fan. My family would always end up with a huge bowl of leftover cranberry sauce and then the only person who actually liked the stuff would have to eat the rest. It’s not so much that I [...]

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Creamy Maple Polenta Succotash

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The photo doesn’t look like much and the name might remind you of Sylvester from Looney Toons, but if creamed corn is your thing, this is your Holy Grail. Succotash is truly an American dish if there ever was one. Its roots go back to a time before the Pilgrims had the first Thanksgiving. Beans [...]

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Creamy truffled swiss chard

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Given that steak is such a dense heavy dish I never fully understood why steakhouse sides are always so heavy. Don’t get me wrong, I love me a good baked potato with butter, sour cream, cheddar, bacon and chives, but it’s not exactly what I’d call a contrast up against a big hunk of grilled [...]

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Yuca with yogurt mojo

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This yuca was a spontaneous purchase I made yesterday while at Wholefoods. It’s a long thick root that looks like a giant sweet potato with a waxy scaly skin. I’ve never cooked it before and have only eaten it a handful of times and yet this staple in many parts of the world called to [...]

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Sauteed Kale with Garlic

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Most recipes call for cooking kale 30+ minutes, but unlike collard greens, Lacinato isn’t as fibrous and doesn’t need to be cooked that long (you can even eat it raw). A quick saute followed by a 10 minute steam is enough to preserve the green color, flavor and firm texture without turning it into a [...]

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Lemony Potato Salad

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If you’re not a big fan (or even if you are a fan) of the starchy mayonnaise that usually passes for potato salad, give this recipe a try. It’s much less creamy and if you’re totally anti-mayo, you can just omit it and replace it with an equal amount of olive oil. It’s lemony, with [...]

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