Showing posts with the label
Side Dish
Sorry for the late upload, but I had some mysterious modem issues, and this German potato dumpling video took over 5 hours to upload! I was having flashbacks to those good, old dial-up AOL days, an…
If you have a bunch of cold, leftover rice around, you should probably just use the classic method , but if you don’t, this easy oven method for making fried rice will not only produce something ve…
One of my all-time favorite things to do is take an iconic recipe, and somehow tweak it to maybe make it easier, healthier, or tastier; which was definitely not what happened here. This was simply …
These crispy “everything” flatbread crackers aren’t just called “everything” because they’re inspired by the “everything bagel,” but also because they’re everything you’d want in a flatbread. They’…
I’m not particularly picky about my coleslaws, and as long as they’re properly made, I enjoy a wide variety of flavors and combinations, but this mustard slaw may be my fav. The combo of hot and sw…
These deceptively simple, yet devastatingly delicious garlic noodles were invented in San Francisco, at a restaurant called, Thanh Long, back in the 70’s. Usually served with roasted Dungeness crab…
As I may have mentioned on Twitter several times, Michele and I have both been sick all week, so please pardon the lateness, and brevity of this post. The good news is this Greek-style baked beans…
Brazilian cheese bread is very easy to make, and features a chewy, cheesy, bready center, encased in a beautiful, thin, pastry crust. It also happens to be gluten-free, thanks to it being root-rich. …
These crispy yuca fries are often presented as a healthier alternative to fried potatoes, but the taste and texture is so good, I think it would be more appropriate to describe French fries as a less…
They say your greatest strength is also your biggest weakness, which certainly is true when it comes to sweet potatoes. The starchy sweetness that makes this tuber such a popular holiday side dish,…
Soufflés have always had the reputation for being a difficult, and temperamental thing to make, which I’ve never really understood. As long as you can manage to whip some egg whites, and fold them in…
If you’re going to steal one Rick Bayless recipe, you might as well steal two, which is exactly what I did here with this green chile pesto, and roasted chayote squash side dish. Like I said in the v…
The hardest line cook job I ever had was working the broiler station at the Carnelian Room, where on a busy night I’d prepare over 250 steaks and chops, which wasn’t even the most difficult part. No,…