SIDE DISHES
Each time we go to our favorite Lebanese restaurant, my husband orders the fatteh blameh or seriously considers doing so. He loves the yogurt sauce that's spread over the stew as well as the pluck that sprinkled-on pomegranate arils provides...
During my childhood (in southwest Louisiana), my mom and grandmother cooked a lot of squash. Squash casserole, boiled squash, stuffed squash, lightly fried squash....White-skinned scalloped squash were prevalent in the summers, and Nanny and Mom sliced them into rounds, dipped them in an egg-milk mixture before dredging them in generously salted and peppered flour, and then frying them quickly in hot canola oil. The batter was so light, barely clinging to the delicate squash. Parmesan grated over the top was the finishing touch,
Summertime is a season during which even the most ardent fruit lovers may feel overwhelmed. Peaches, plums, berries, melons... Everything is so delicious but it can be difficult to keep up, and at the end of the day, standard fruit salads may start to lose their luster.
This one pairs two underutilized melons with a zippy lime vinaigrette and fresh mint. It's healthy, beautiful and full of flavor!
A dish of mine, Chicken with Caramelized Sumac Onions, Preserved Lemon and Pearled Couscous, was featured on Food52 as a superb one-pot meal. Afterwards, a friend of mine told me how much she, too, loves sumac, and asked if I'd ever tried it atop sauteed spinach. I'd not but was immediately intrigued and that evening made this (with chard). For lunch the next day I made this again (using kale and arugula). I ate every bite both times.
One of my favorite appetizers at one of DC's best pizzerias is the rapini with vin cotto. I've been to known to actually lick my plate to make sure none of the gooey, syrupy, incredible vin cotto goes to waste. Vinegar is one of my favorite condiments, and the bitter-sweet combo of it and the rapini in this dish is off the charts awesome. This is my version of the restaurant's dish.
This is the fall season in a dish. A delicious grain (farro) plus a veggie (roasted gold beets), cheese (feta), nut (maple-glazed pecans) and a fresh herb dressing (chive-sage oil). Absolutely wonderful, fresh, healthy and pretty!
Recently, while lunching at a popular DC restaurant (Blue Duck Tavern), I ordered a side of its Crispy Brussels sprouts with lemon, caper and pecorino. Every bite was a shut-your-eyes, revel-in-the-bliss thrill. I returned home determined to recreate the dish. And here it is.
In the midst of winter, I enjoy a warm lunch salad. For this, sturdy greens make a great base. I bought a gleaming bunch of mustard greens recently- they were so fresh and healthy that they appeared to be lit from inside. As I got out my trusty Lodge pan and gently warmed some oil and garlic, I was reminded of another dish that I simply adore: my mom's tomatoes Provencal. At that point I knew I simply had to merge the two ideas into one.
This recipe won Food52's Your Best Fennel contest. In their words, "This is one of the most interesting uses of fennel we know; we see it paired with grilled proteins or as a hearty first-course salad for spring dinner parties. The coriander sugar is an inspired touch, as is the sambuca. (But if you're working in a booze-free kitchen, don't let that stop you!)
These flatbreads, full of yogurt, coriander and cilantro, are one of our favorite treats. They pair wonderfully with chili verde and also with zucchini fritters.
I ordered and marveled at the quinoa and honey-glazed carrots I enjoyed during lunch at Gramercy Tavern one day; this is my version of it!
This recipe, which comes from Nancy Silverton's Mozza cookbook, turns beet skeptics into ardent fans; it is truly divine!
Utilizing lobster, avocado and grapefruit, this an absolutely wonderful, elegant starter or side dish.
Have mercy, this is good. If peaches aren't in season, substitute a fruit with a similar taste profile that is.
The creamy, nutty texture of the black rice pairs so nicely with chopped mango, scallions, avocado and a lime-serrano-rice wine vinaigrette!
This is one of the most popular recipes I’ve ever served. It’s perfect in every way and came from Epicurious. Look for Grade B pure maple syrup which has a more assertive maple flavor than its Grade A kin.
This is truly delicious and makes a great side dish for any entree- salmon, roast turkey, etc. It's become a favorite at my holiday table.
This is such a bright, flavorful dish: leeks drizzled with a garlicky oil, roasted and then topped with breadcrumbs toasted with grapefruit zest and juice.
When the weather shifts towards a decidedly fall-into-winter temperature range, my cooking shifts too in an almost subconscious way. I like the way this makes me feel connected to the natural patterns of the world around me. The produce at the farmers market has been glorious of late: the deep greens of the lettuces, kales and their kin and the rich sunset-like hues of the tree fruits, winter squash and cruciferous clan. You almost can't avoid making a casserole or two and such was the impetus for this simple, satisfying bake.
This is an homage to my love of smoked pimentón and the ways in which Spaniards do right by potatoes!
I really love the way that a gentle massage of olive oil into raw kale softens it enough so that you don't feel you're gnawing on leather but leaves it firm enough that you know you're getting kale at its essence. A zippy garlic dressing is the perfect adornment, and I like the mix of toasted walnuts + sweet sultanas + blanched favas as toppers.
Sugar snap peas make me happy. I love their bright hue and crisp crunch! The saltiness of bacon and feta in concert with the sweetness of maple and mint buttress the peas in every way. This is a wonderful summer salad- hearty, flavorful, all elements shine.
I found this recipe years ago on epicurious and have adored it since. The intoxicating combo of veggies and spice results in a dish you can't stop eating.
Creamed anything is pretty great, but creamed kale topped with garlicky breadcrumbs? Heaven.
This is a wonderful variation on your basic roasted sweet potatoes. The gremolata adds some zip and the hazelnuts in it, a lovely crunch.
This recipe, by Merrill Stubbs of Food52, is a spectacular chutney-like cipollini fiesta. Great on your Thanksgiving or winter holiday tables, or really just anytime.
I went to the market earlier and picked up a gorgeous bunch of fresh carrots with an excess of feathery green tops as well as a can of coconut milk for no good reason except that it was on sale. When I got home, I came across the lone ghost pepper I'd bought last week. While cooking dinner for the boys, I thought about risotto...