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As promised, I’m going to start posting recipes inspired by my travels, and I’m interrupting the L.A. series to bring you a recipe inspired by my visit to London. You might ask what does Indian have to do with London, but rumor has it London is home to some of the best Indian food in the world, even better than (gasp!) India itself. My theory behind this is similar to why I believe America has better pho than Vietnam: quite simply, the quality of ingredients are superior in the est.

Stuffing is one of those dishes with the most liberal of interpretations, depending on who makes it and what ingredients are used. Technically, what I make is not stuffing, but rather dressing. It’s not stuffing because it’s not stuffed in anything. (I never roast my bird, and frying a stuffed turkey would just be bad news.) But I like calling it “stuffing” anyway, because that word is just more fun to say than “dressing.” (Plus I always think of salad vinaigrettes when I hear “dressing.”) One of my earliest memories

I love corn and have to have it every Thanksgiving. It adds a nice crispy texture next to the creamy potatoes and casseroles. Back when I was an amateur cook, I used to serve them straight out of a can with some butter, salt, and pepper. Now I’ve graduated to cutting them off the cob and increasing the number of ingredients used.

When I think of American comfort food, I think of potatoes. I love potatoes in all forms: fried, baked, mashed, smashed, or whipped. What, you might ask, is the difference between mashed potatoes, smashed potatoes, and whipped potatoes? After digging around online, I’ve come up with this answer.

Brussels sprouts, as they’re named, are of Belgian and Roman origin. They resemble miniature heads of cabbage, and while that may not sound appealing, Brussels sprouts are one of my favorite vegetables of late. They’re nutritious and delicious with their anti-cancer properties and earthy, nutty flavor. Overcook them, and they’ll be gross. But when made right, Brussels sprouts offer just the right balance of texture: tender yet crispy. So forget those soggy, bland, dull gray Brussels sprouts of yesteryear. Roast and/or broil them, and you’ll get some stellar sprouts. My

I was a wee one when I had my first taste of dirty rice, and it was from Popeye’s. Something about the deep savoriness of this mean little concoction made it one of my favorite Cajun dishes. (For a quick lesson on the difference between Cajun and Creole food, visit my entry on crawfish boils.) And then I found out years later that offal is what makes dirty rice taste so damn good. Who knew? A recent food trend is food that used to be considered less palatable, I.e. Food

Back in October, I had taken a trip to the Bay area and upon a dinner at Thomas Keller’s Ad Hoc Restaurant, I came across these wonderful purple potatoes that were the highlight of my evening meal. They stole the show even next to the Wagyu beef skewers. After returning to home sweet home in Houston, I had to find and cook these purple potatoes myself. Indeed I found them in the potato section of H-E-B, and John kindly reminded me that he’d suggested I try these purple potatoes long

2010 will be our first Christmas celebrated as husband and wife. To mark this mini milestone, John and I are hosting Christmas lunch for some of our family. So what’s on the menu this time? Well, I started off the month of December with a cold, and so the rather unfortunate circumstance had me rethinking whether we should even host a holiday gathering at our house at all. But then after some of the Nyquil fog cleared from my head, I decided maybe we’ll just buy pre-marinated meats from Costco,

Happy “Gobble, Gobble” Day! You didn’t think I would forget to post anything on the biggest binge eating day of the year, did you? As mentioned in a previous post, I always serve up fried turkey, broccoli rice casserole, StoveTop stuffing (I like the chicken flavor best), kernel corn, and Betty Crocker Homestyle mashed potatoes (get the butter & herb flavor). This year, I’m going the extra mile and will make the mashed potatoes from scratch. I’ve made mashed potatoes from scratch before in college, and it’s often turned out

Every Thanksgiving, I serve fried turkey and broccoli rice casserole (which I make from scratch), and corn, stuffing, and mashed potatoes (which I don’t make from scratch). The sixth side always changes from year to year. First it was asparagus (which I later realized is a mistake because asparagus is apparently out of season in November). Then it was steamed green beans which turned out to be very boring. I knew I wanted this fifth side dish to be something green since so many of the other dishes were not

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