Archives for side dish

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Salsa Aspic: Hot and Cool

by Jane Wangersky July 3rd, 2014| Recipes, Simple Solutions
aspicYou might think of this as really thick salsa. Or maybe as Jello for the main course. Or as something like cranberry sauce -- it’s made of fruit (tomatoes are fruit), it’s jellied, and it’s meant to be served along with meat or another main dish. However you look it at, this side dish is perfect for dinner on a hot night, packing both coolness and spice.

Aspic has been largely unknown for years -- a friend nearly as old as me had never heard of it -- but I’m not sure why. Maybe the availability of instant gelatin desserts
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Turkey With What Sauce?

by Elizabeth Skipper June 11th, 2014| Ask the Chef
backdrop-22024_640Maybe once or twice a year I make a turkey or turkey breast, when it is not during the holiday season.  However, I am not able to find fresh or frozen cranberries to make cranberry sauce.  Is there another fruit I could use (and find easily) to make a different sauce that would complement the turkey?

It sounds as though you want to duplicate the Thanksgiving presentation of turkey as closely as possible, just at other times of the year. Interesting. I like to make turkey other times of the year, too, but I always prepare it differently from a
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Thanksgiving Dinner Part II: Pies, Sides, Stuffing

by Elizabeth Skipper November 13th, 2013| Ask the Chef
pie etcI am making my first Thanksgiving dinner for the family, which is a group of 10. I've eaten many dinners and helped family, but my husband and I have never made the whole dinner. What advice can you offer?

Last week I wrote about the importance of planning when you're hosting Thanksgiving. This week I'm going to cover the menu, portion sizes, and stuffing the bird or not.

So, have you planned your menu? Good. Look it over to see what you can do when, and plug those things into your timeline.

Pies are a good place to start. Whether you make or
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Ricotta-Topped Zucchini

by TT July 16th, 2012| Appetizers, Recipes, Side Dishes, Tapas Monday
Living next to a farm, we have easy access to fresh produce during local growing seasons.  Even better, our farm very kindly lists what new items are in season on their roadside sign.  Thus, when I travel anywhere outside of our neighborhood, I am aware of what is ripe and ready for my kitchen.  At the end of last week, I noticed that summer squash and zucchini had been added.

Both my husband and I love zucchini and have used it in a multitude of ways:  in place of noodles in lasagna, in soup, stuffed with spinach, in quick bread. 
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Mashed Potatoes with a Ricer?

by Elizabeth Skipper May 29th, 2012| Ask the Chef
Watching a cooking show the other night, I saw a chef make mashed potatoes using a ricer. I've always used a handheld potato masher. Is it a ricer a better tool, or is there a different kitchen utensil/appliance that would make great mashed potatoes? (My family adores mashed potatoes, so the right tool would be appreciated.)

Interesting terminology. To be precise, there are riced potatoes and mashed potatoes; so making mashed potatoes with a ricer is mixing terms. Riced potatoes are simply potatoes that are boiled, put through a ricer, and served with melted butter on top. That said, I
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Green Bean Fries

by TT April 23rd, 2012| Appetizers, Side Dishes
I will start with a disclaimer.  Do not make this recipe as a way of replacing french fries for people who love them.  Although they are salty and have a similar shape, no fan of the french fry will think of these as an equivalent substitute.  That being said, these green bean fries will be enjoyed when presented as a secondary salty snack or side dish.

Personally, I am not a fan of most french fries.  They tend to be heavy in grease or oil and are unappetizing to me.  So, for me, switching to green beans is an easy
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Brussel Sprouts & Sausage

by TT January 5th, 2012| Main Dishes, Recipes, Side Dishes
It may be the first week of January, but I still have recipes from our Christmas Eve feast to share.  As I was considering what recipe to share next, I decided that since I started with dessert I should continue to work backward through the meal.  Thus, the next dish that was mine to prepare was the primo, Brussel Sprouts & Sausage.

For this recipe, I wanted the brussel sprouts to be the star.  Doing so would help to keep the dish lighter.  For those who like heartier dishes with more of meat focus, the amount of sausage definitely can
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Sweet Potato Latkes

by TT November 9th, 2011| Appetizers, Recipes, Side Dishes, Tapas Monday
Spending four days last week without power was an interesting experience, but it wasn't as bad as it could have been.  Although we didn't have power or hot water, we had access to many conveniences.  We were able to cook on our stovetop, as we have a gas stove.  We were able to recharge our laptops for brief periods, as we purchased a car-based charger.  We had heat, as we had turned our fireplace on before the power went out.  However, we were without hot water, and we only had a fully lit house during daylight hours.

While I didn't enjoy
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Rosemary Spaetzle

by TT November 3rd, 2011| Recipes, Side Dishes
This past Saturday my husband and I planned to spend our day hiking and running errands, which would be followed by a slow-cooked meal for two.  We knew that we were expecting a snowstorm, so it seemed the perfect night to let short ribs braise in the oven while we enjoyed a glass of wine and the warmth of our fireplace.

As we had eaten a late lunch, we planned on having dinner around 8:00.  Around 7:00 we noticed our lights begin to flicker, and I decided to start our side dishes, Rosemary Spaetzle and Balsamic Brussel Sprouts, a little earlier. 
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Stuffed Tomatoes

by TT September 19th, 2011| Appetizers, Recipes, Side Dishes
Canning and freezing season is in full swing at our house.  A few weeks ago, we spent the weekend making one batch of canned tomatoes and creating all sorts of peach items: peach and tomato salsa, peach jam, pickled peaches, peach-infused vinegar, peach-infused vodka, and peach bread.  Our basement shelves and freezers are becoming nicely full.

This past weekend was dedicated to freezing cauliflower, broccoli, and eggplant and canning two more batches of tomatoes.  With a bushel of tomatoes on hand, it was easy to determine one of the ingredients for our Friday night dinner.

Friday's dinner also had a little inspiration
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Warm Beet Green Salad

by TT June 13th, 2011| Recipes, Salads, Side Dishes
As I was preparing this post, I was thinking about my affinity for greens.  Although I tried, I couldn't think of a green that I don't like.  Escarole, swiss chard, kale, callaloo, and spinach are among the leafy vegetables I enjoy.  In fact, the green I like least is iceberg lettuce, as it lacks flavor.  Most other greens deliver fabulous flavors, some with more bite than others, and make a great side dish or ingredient in a salad.

With a love for these vegetables, I try to share it with my children.  I understand that kids aren't supposed to adore vegetables,
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Roquefort and Honey

by TT April 11th, 2011| Recipes, Simple Solutions
When I have greens available, my favorite lunch is a salad and a piece of flatbread.  While this may not sound like an exciting lunch, it really can be quite fun (and not calorie laden) with some creativity.  Salad toppings are easy to keep healthy, if you stick with wholesome ingredients, such as veggies, fruit (dried or fresh), chicken breast, or a small amount of pecans or walnuts.  Of course, keep the dressing on the side.

If you want to splurge and make the flatbread a little more exciting, toppings are a great option.  A sprinkle of freshly grated Parmesan cheese
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