Tag Archives: side dish

Weeknight Collard Greens

‘Tis the season, I suppose, but I’ve been running around like a loon the past week or so. It’s hard to keep dinners wholesome and healthful when at the end of a long day all I really want to do … Continue reading

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Spanakopita

Today’s recipe comes from Mollie Katzen’s Moosewood Cookbook, the vegetarian classic that was my first real cookbook. I still have my splattered old copy, with its friendly hand-lettered recipes and little line drawings of dancing broccoli, and I remember feeling … Continue reading

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Slow-Roasted Summer Vegetables

That, friends, is one homely mess of vegetables. I almost didn’t share the recipe with you, it being rather underwhelming in the looks department, but the flavor (oh man, that flavor!) was so worth it that it seemed a bit … Continue reading

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Panzanella

Panzanella is a sunny Tuscan bread salad made with tomatoes and onions, a clever way to stretch a good country loaf that’s gone a little stale. The traditional peasant dish is a tasty exercise in texture, with crunchy bread soaking … Continue reading

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Corn & Tomato Salad

Pizzeria Delfina is one of my favorite lunch spots in the city (my go-to order is their broccoli rabe pizza, a poem to Neapolitan pies everywhere) and a new-favorite starter is their special insalata granturco (“corncob salad”), an easy arrangement … Continue reading

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Zucchini Dill Pancakes

I am on a savory pancake kick these days. There’s been batch after batch of my leek and pea pancakes, a (less than stellar) attempt at sweet potato latkes, corn and chive shortstacks ordered at State Bird Provisions. Lately whenever I … Continue reading

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Goat Butter Biscuits

I have such a weak spot for a good biscuit: golden brown, tender and light as air, with flaky seams through the middle so they’re easily split and slathered with jam or sandwiched with Virginia ham (or prosciutto, even better) … Continue reading

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Quinoa Salad with Avocado

The Incas revered quinoa (“mother grain” in their ancient language, pronounced “keen-wah” in ours) as sacred, and it served as a staple food until Spanish missionaries razed the idolatrous crops in the 16th century. (Take out a protein-packed superfood, throw … Continue reading

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Roasted Carrots

I have to admit, I haven’t always held carrots in the highest regard. They’re useful in starting off soup and an inoffensive addition to a crudité platter, sure, but the only stand-alone dish I could recall was the mushy coins … Continue reading

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Asparagus Soufflés

My annual asparagus kick is in full and mighty swing, and among my usual favorites, I’ve been wanting to try a new recipe, something Easter-ish and brunch worthy. When I think Easter, I think eggs, so why not a soufflé? They’re a delicious … Continue reading

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