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Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 2 comments

The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort. More

Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 1 comment

These intense, soy-soaked mushrooms from Pitt Cue Co.: The Cookbook, were inspired by chef David Chang's Asian-inflected pickles at Momofuku in NYC. The Pitt Cue crew take them a step further by deep-frying them in this week's killer Crispy Pickled Shiitakes. More

Sweet Corn and Squash Fritters With Avocado Crema From 'Vibrant Food'

Maggie Mariolis 3 comments

It's my opinion that fresh, sweet corn should be incorporated into pretty much every meal in the summertime. So as soon as I saw these bodaciously corn-y fritters in Kimberly Hasselbrink's new cookbook, Vibrant Food, I knew I'd be making and devouring them as soon as possible. More

Edamame and Radish Risotto From 'Vibrant Food'

Maggie Mariolis Post a comment

I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto. More

Wheatberry and Watercress Salad With Bacon Vinaigrette

Max Falkowitz Post a comment

Rendered bacon fat becomes the base of a dressing for this hearty grain salad tossed with peppery watercress. More

Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen

Kate Williams 2 comments

Seafood isn't the only thing that should get the ceviche treatment. In Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, he lets mango take center stage. More

Crispy, Crunchy, Golden Shredded Hash Browns

Nick Kindelsperger 19 comments

Shredded hash browns are one of the easiest versions of breakfast potatoes to make at home. By removing excess moisture and cooking them briefly in the microwave first, this recipe produces extra-crunchy and golden-brown hash browns. More

Ensalada Miraflores (Corn, Bean, and Cheese Salad) From 'Ceviche: Peruvian Kitchen'

Kate Williams Post a comment

Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner. More

Light and Tender Cream Biscuits

Marissa Sertich Velie 10 comments

Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. Dry ingredients are whisked together and heavy cream is gently stirred in. That's it. In fact, the biscuit dough will probably be ready before your oven has fully preheated. More

Quick and Easy Drop Biscuits

Marissa Sertich Velie 7 comments

Fannie Farmer of the famed Boston School of Cooking, called drop biscuits "Emergency Biscuits," which is appropriate considering that all you need to make them is 25 minutes and five basic ingredients. Not only are these quick to make, but they're also super fluffy and tender. More

Yogurt and Dill Crackers From 'The Nourished Kitchen'

Kate Williams 6 comments

Homemade crackers are a great baking project—they're not terribly difficult to make and they taste miles better that most of what you can find at a regular grocery store. These yogurt dill crackers from Jennifer McGruther's The Nourished Kitchen are no exception. More

Lexington-Style Red Coleslaw

Joshua Bousel Post a comment

In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region's famous vinegary barbecue sauce. More

Mustardy Coleslaw

Joshua Bousel 4 comments

Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon. More

Vinegar Coleslaw

Joshua Bousel 1 comment

Simplicity rules in this slaw, where equal amounts of cider vinegar and sugar create a straightforward sweet-and-tangy flavor that's incredibly versatile, not to mention delicious. More

Tangy Apple Coleslaw

Joshua Bousel Post a comment

Sweet and tart Granny Smith apples, along with the standard cabbage and carrots, are paired with a tangy-sweet sour cream dressing for a slaw that outdoes the standard with its bright, tart flavor. More

Jalapeño Coleslaw

Joshua Bousel Post a comment

Bringing a little Tex-Mex influence to coleslaw, this dressing gets its bold flavor from lime juice, jalapeño, cilantro, and cumin. More

Simple Green Salad With Buttermilk Herb Dressing From 'The Nourished Kitchen'

Kate Williams 1 comment

Simple green salads provide a nice counterpoint to many of the rich, meat-based dishes in Jennifer McGruther's new cookbook, The Nourished Kitchen. This particular salad makes use of some of spring's best ingredients: radishes, herbs, and baby greens. More

Buttered Spinach From 'The Nourished Kitchen'

Kate Williams 6 comments

Jennifer McGruther found this spinach recipe featured in her new cookbook, The Nourished Kitchen, tucked away in an old journal from a friend. The recipe dated back to 1846, making it the epitome of traditional cooking. More

Easy Fingerling Potato Salad with Creamy Dill Dressing

The Food Lab J. Kenji López-Alt 3 comments

The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together. More

The Best Barbecue Beans

Joshua Bousel 7 comments

The time investment of using dried beans pays in this recipe, which produces some of the best barbecue beans you'll ever have—a slowly reduced sauce packs a deep and complex barbecue flavor while tender and creamy beans round it out. More

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