Category: Side Dish

Rutabaga Fries

    I decided on a lark to make oven fries out of the oddest of root vegetables, a rutabaga. It’s referred to as a yellow turnip in some European countries, but the rutabaga is actually a hybrid of cabbage and the more traditional white turnip. Its texture is less dense than a turnip and

Turnips au Gratin

I’ve covered this before in my Scalloped Potatoes au Gratin recipe found here.  Most people think “au gratin” means with cheese.  It actually is a culinary term that means the dish is topped with cheese and bread crumbs.  In point of fact, I omitted the bread crumbs because I wanted a carb-restricted side dish, and

Salade de Haricots Verts Amandine

It was Emeril Lagasse who got me to thinking about using green beans as a salad and I’ve posted one of his recipes, Roasted Fennel and Green Bean Salad, which later inspired another creation, Haricots Verts Cucumber Salad.  While “Haricots Verts” are just French words for Green Beans, they are, in culinary terms, a skinnier,

Oven Fried Zucchini Sticks with Horsey Sauce

  Zucchini is a summertime squash, allegedly, but I’ve never seen a season in our grocery store when they were not carried in inventory.  Zucchini is considered part of the squash family, which by the way also includes its cousins of cucumbers and melons. They’re durable vegetables and last a long while under refrigeration, but

Green Pea Salad with Bacon Vinaigrette

I’ve been posting a number of authentic Sunday picnic salad recipes lately, including Southern Style Potato Salad and Waldorf Salad.  I took care to post recipes that I had thoroughly researched to provide historical context and an authentic version of both recipes.  These are the kind of salads one sees at a potluck supper or

Waldorf Salad

I’m starting to get down on bloggers who call their recipes “classic” when they are anything but. The American Heritage Dictionary defines “classic” as “serving as the established model or standard.”  In the world of recipes that means, to me at least, the first and original recipe, not later interpretations or iterations of the very

Smashed Potatoes

This is more about technique than about a recipe, per se.  There are very few ingredients:  potatoes, of course, then olive oil, duck fat, sea salt and freshly cracked black pepper.  But you can let your imagination go from there.  Originally found on the Shockingly Delicious recipe blog, it was called “Crispy Smashers” and then

Southern Style Potato Salad

Potatoes, cooked in wine and dressed with vinegar and spices, was a dish allegedly introduced to the New World by Spanish explorers in the sixteenth century.  The first known published recipes for potato salad appeared in the mid-19th century and was brought to America by German immigrants who dressed potatoes in oil, vinegar and herbs. 

Rice Pilaf

Rice Pilaf is called by maybe twenty other names in other countries and is as varied in its ingredients as the imagination will allow.  It has a lengthy history and is thought to have spread over a vast region of Asia and the Middle East in the 700s.  The Armies of Alexander the Great are

Boursin Macaroni & Cheese in a Crock Pot

This is a re-post of a Boursin Macaroni & Cheese recipe I did in 2016, but updated to accommodate a new methodology of cooking it that is infinitely easier, with thanks and recognition to My Number One Fan for having found it on the Damn Delicious website.  This is my recipe, however.  I give credit

Low Carb Airfryer Fried Okra

Okra is decidedly a very weird vegetable.  It is actually an edible seed pod that has mucilaginous qualities, which is why some people dislike it.  However, it is that slimy substance and viscous quality that gives Cajun Gumbo it’s texture and flavor.  In fact, in various sub-Saharan African languages, the vegetable is called gombo and

Buttermilk Pan Biscuits

My Number One Fan gets all the credit for finding this incredibly simple, easy biscuit recipe from “The Country Cook” website, called “Butter Dip Buttermilk Biscuits”.  For years, I’ve resisted baking.  I found baking tedious, requiring tools and patience I don’t have.  Nothing could be further from the truth with this recipe!  The only thing

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