Side Dish Recipes

Pickled Red Onions

These quick pickled red onions — cebollas curtidos — are a simple little Mexican condiment often seen on picadillo or other meaty tacos (chunky beef tacos anyone?). They’re also very complimentary to fried foods like fish and chips or as an accent on a cheese plate. Hell, even stick some in a microwaveable burrito. Really…

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Garlic Green Beans

garlic green beans

My favorite way to cook summer green beans: with buttloads of garlic, cooked two ways! This garlic green beans uses the “professional chef” method of cooking green beans, meaning we blanch them first then sear in a skillet. I like this method for a couple of reasons: The texture of the green beans is a little…

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Lentil Salad with Fresh Herbs

lentil salad

I call this “lentil tabouli” in my mind, but I know some purists out there would suck my eyeballs out for saying that out loud. Which is why I’m calling it lentil salad here . . . but secretly to myself I’m singing “lentil tabouli, lentil tabouuuuuliiiiiii” all day long. It’s cause of all the herbs,…

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Spicy Broccoli Salad

Our friend Satomi is a little famous around the Austin potluck scene for her broccoli salad which includes bacon, raisins and mayonnaise. Sounds weird as hell but it’s really tasty. I wanted to come up with a slightly spicy, slightly less sweet version of hers that would work well as a side dish for tacos or enchiladas.…

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Shrimp and Pesto Stuffed Squash Blossoms

stuffed squash blossoms

When you see squash blossoms show up at your spring and early summer farmers’ markets (pretty much the ONLY place you’ll see them unless you have a garden yourself) grab a bunch and make stuffed squash blossoms as soon as you are able! Often, I just use a soft cheese but we had a few cooked shrimp…

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Spicy Pickled Beets

spicy pickled beets

Inspired by this description of a Mexican pickled beet botana from the Yúcatan, these pickled beets are a little spicy, sour and sweet. They’re a delicious addition to your stocked refrigerator — eat them on their own; make a salad, adding arugula and crumbled goat cheese; or put some on your cocktail-hour snack plate. The habanero adds…

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German Potato Salad

German potato salad can be served hot or cold, though most people think of it as “the hot potato salad” which does sound weird, but is it less weird once you know that there’s no mayonnaise in German potato salad? In fact, the dressing is mostly bacon fat! Some vinegar. A little sugar. It really reminds me…

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Cucumber and Orange Salad

cucumber and orange salad

This simple cucumber and orange salad was inspired by something I ate at a farm-side restaurant outside Barcelona years ago. I was on a very-low-budget European tour with a girlfriend in 1999 and one of the many many many pickles we found ourselves in on that trip included the time my entire purse — passport,…

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Roasted Cabbage

I know. Roasted cabbage. BO-RING. But, y’all, this is one of my go-to vegetable side dishes. Seriously we eat this once a week. So I wanted to tell you how to roast cabbage! First you cut the cabbage into wedges. It’s easiest to cut it in half lengthwise first, then lay each half down and…

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