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Archive | Sides

Kimchi-Jjigae

from Global Comfort Food

Like chicken soup recipes, there are many different versions of this Korean classic stew, but the star of them all is kimchi.

Makes 4 servings

8 ounces pork belly
1 small yellow onion, diced
2 scallions, thinly sliced (divided use)
2 cups kimchi with juices, chopped
1 tablespoon gochujang paste (optional, see note)
2 cups chicken stock
8 ounces firm tofu, sliced

Slice pork belly into ¼-inch thick strips.…

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Gobi Fry

from Global Comfort Food

Photography: Meredith Steele

Hailing from Northern India, Gobi Fry is an addictive dish featuring cauliflower florets fried in a light, flavorful batter of spices, ginger and garlic.

Makes 4 servings

1 large cauliflower, broken into florets
¾ cup rice flour
1 tablespoon lemon juice
1½ teaspoons garam masala
1 teaspoon ginger paste (see note)
1 teaspoon garlic paste (see note)
1 teaspoon red chile powder (see note)
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
Canola or vegetable oil for frying
2 tablespoons chopped cilantro

Place cauliflower florets in a large bowl and cover with boiling water.…

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Lemon-and-Herb Butter Beans

from A Summer Concert Picnic

Bring a staple of the barbecue table to the picnic blanket by tossing these deliciously creamy beans with a lemon vinaigrette and fresh herbs from the garden.

Makes 6 servings

1 pound dried lima beans/butter beans (see note)
½ tablespoon kosher salt
1/3 cup neutral oil such as canola
1/3 cup lemon juice
¼ cup chopped parsley
1 tablespoon thyme leaves
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Good quality extra-virgin olive oil
Flaked sea salt

Place beans in a large pot with kosher salt and enough water to cover by 2 inches.…

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Cauliflower, 5 Ways


PHOTO: ISTOCKPHOTO.COM/ANNA1311

Make cauliflower ‘n’ cheese. Roast florets from 1 head at 450°F till tender, then mix with 4 cups cooked quinoa, some freshly snipped chives, 1 cup grated Gruyère. Return to oven until the cheese melts.

Make flatbread. Steam 2 cups of cauliflower florets in a steamer basket.…

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Brussels Sprouts + Thyme

Photography by Ellise Pierce

Makes 4 servings

1 pound Brussels sprouts
1 teaspoon fresh thyme leaves, plus extra for serving
3 tablespoons olive oil
Salt and pepper to taste
¼ cup toasted and chopped walnuts for serving
¼ cup feta crumbles for serving

Preheat the oven to 450°F.…

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Asparagus, 5 Ways

PHOTO BY ELLISE PIERCE

All the recipes below use one pound of asparagus. Pre-cook prep: trim off the ends, if they’re skinny; peel the skins off the ends, if you have fat ones.

MAKE A SALAD

Preheat the oven to 425°F and roast the asparagus—after tossing in a little olive oil, sea salt and pepper—for 20 minutes or until lightly browned.…

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Crustless Quiche with Summer Squash, Ricotta and Mint

RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE

Makes 6 to 8 servings

2 tablespoons olive oil

4 small zucchini (preferably 2 green and 2 yellow)

4 eggs

1 cup ricotta

1 tablespoon chopped mint, plus more for serving

1 tablespoon chopped chives, plus more for serving

⅓ cup grated Parmesan

Sea salt and cracked pepper

 

Preheat the oven to 425°F.…

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