side

A deliciously light, yet substantial side to complement any grill or barbecue, particularly lamb. Quantities serve 2-3 as a side. This should be prepared in advance as it benefits from a couple of … [more]

I like this salad anytime I can find great tomatoes (especially when heirlooms are in season). It’s simple, it’s easy and it’s a great starter with wine. This makes enough for 4. [more]

There is nothing as simple and refreshing as Insalata Caprese . This is a basic variation with some more great ingredients added. I like adding semolina flour because it adds a little extra crunch. … [more]

This is a nice light salad. I make my own chili oil because I like to control the slighty, smokey citris with the grapefruit and avocado. But you can always use store bought chili oil, found in the … [more]

This is a great salad with roasted pork or lamb. It is also great as a light appetizer. If you are a vegan or a vegetarian this nice colorful salad. [more]

I made this for a Passover meal when I helped a friend cater. This is a traditional Jewish condiment eaten at Pesah, the Passover meal. You don’t need to be Jewish to enjoy this. I like this with … [more]

Here’s a simple salad that has a nice taste of pepper and a dressing that is as quick and easy to make as it is to shake a bottle of the cheap pre-made stuff. [more]

Of all the vegetables in all the world, broccoli is surely the most maligned. This succulent stalk need not be drowned in a heavy sauce or boiled into oblivion. Rather a luxurious steam bath will … [more]

Ah broccoli — cooks quick, tastes great and rarely needs to be tarted up. But if you are looking to add a little flair to this perennial favorite without drowning it in a heavy sauce, then give … [more]

Spicing up the daily veg is always a challenge. Doubly so when you want to let the natural flavors speak for themselves. So here’s what I do when I want to add a little zing to string beans. [more]

This is a traditional bread from Ireland. Goes great with Corned beef and cabbage. [more]

Mash potatoes… funny business really. Some people like them lumpy, some with skins on, some with herbs, some with mustard. I have seen pureed mash that looks more like cream. I guess to each … [more]

There is nothing more satisfying then simple french fries and there is nothing more fun to make. There are two simple secrets that are necessary for success. One: double fry. Two: don’t use … [more]

Here’s a great side that compliments many a main course. I’m in love with this toasted couscous because of it’s flavor and size. Israeli couscous is larger than regular couscous and … [more]

I initially created this chutney in the summer, when I had an excess of various types of tomatoes ripening in the garden and realised there was no way we could eat them all - even friends and family … [more]

These potatoes are great with roasted meats. I would consider it a frontrunner in the comfort food division. This recipe makes about 6 servings. [more]

Most everybody has heard of “pigs in a blanket” but now the “pig” has got the upper hand! These rolls are great to eat on their own or with a warm winter meal. Makes a dozen. [more]

Here is a great side to soups, chilis, or for breakfast just by themselves. Makes about 20 small biscuits. [more]

I am a huge fan of the Barefoot Contessa and think her cookbooks are a must for anyone who is a home cook. But we all like to tweke to our own tastes and I did to create this side dish for a … [more]

I’ve got really into this idea recently. Basically, you just wrap some vegetables in an aluminum foil parcel and throw them in the oven with whatever else you are cooking. I’d seen this … [more]