A Bloody Mary is never a bad idea. In fact, I enjoy them so much I’ve started exploring how else I can use their key ingredients to create flavour. …
Sides
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This is one of the first Japanese recipes I learned how to make when I moved to the US for university and was very far from home, and it …
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Potatoes, cream, garlic. What could possibly be better? This dish can be made ahead of time, refrigerated, then cooked just before serving, however, I wouldn’t recommend keeping it in …
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If there is one dish I grew up eating that I absolutely loved, it’s puri bhaaji. Waiting in the queue on the bustling Mumbai streets with my mum for …
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For a plant-based option at the holidays, try this side dish from the new Celebrate: Plant-Based Recipes for Every Occasion. Bettina said, “I adore potatoes! You may also have …
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I used to be in the camp of cooking mushrooms over high heat to get them to brown while evaporating off their water, but Andrea Nguyen’s book Vietnamese Food …
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A simple Greek salad made with fresh cherry tomatoes, salty caperberries, and goat cheese from Vedema Resort’s Alati restaurant in Santorini. This crisp salad is easy to make, and …
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A spin on the traditional watermelon feta salad. This recipe is from Vedema Hotel’s Alati Restaurant in Santorini brings together the salty-sweet flavors of a watermelon summer salad. It’s …
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Our first experience with grilled artichokes was right after we moved to California. Our friends in Sonoma broke out the grill and made a huge platter of grilled artichokes …
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Renee Erickson’s Lacinato Kale Gratin has become one of our favorite side dishes. The crispy kale baked in Parmesan and cream is so easy to make. Pair it with roasted …
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Since we’re spending so much time at home now, we’ve finally have time to work on things we’ve wanted to do for so long, like learn how to …
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We finally made our way to the Italian trattoria Via Carota in New York City’s Greenwich Village this summer. There’s been a lot of talk about Via Carota’s perfect salad …