Candied Yams
Yum! Candied sweets! Also called candied yams, this delicious dish makes veggies so fun to eat. I got this recipe from my cousin who makes this for her family for the holidays. The citrus flavor from the orange juice is a great addition. I also made a few tiny changes the second time I made … Continue reading
Baked Eggplant (Aubergine) with Tomato and Mozzarella
I was perusing Jen’s Essential Mediterranean Cookbook (newest edition here) looking for inspiration for a few meals for the week, and came across this hearty side dish. We both love eggplant and had leftover mozzarella cheese, so this was a done deal. I followed the recipe pretty closely, except substituted dried herbs for fresh parsley … Continue reading
Vinigret Salad
This salad is a very popular Russian dish that features the often stereotyped Russian staples of potatoes and beets. It shares many of its ingredients with Olivye, and so the two are frequently served simultaneously at large dinners during the salad/appetizer course. It is often referred to as “Vinaigrette Salad” on American websites, which makes … Continue reading
Maria’s Broccoli Rabe
Natalya was making Pollo alla Diavola and the recipe suggested to serve the chicken with Broccoli Rabe or roasted potatoes. I decided to try to make Broccoli Rabe as an accompanying side dish, mainly because I had no idea what this vegetable was and I figured, “Why not?” I looked up what the vegetable looked … Continue reading
Roasted Corn Kernels with Garlic Butter
I found this recipe while searching for a quick way to roast corn kernels without using the oven, as I was simply making this as a garnish to my Chilled Corn Velouté. Granted, roasting corn is super simple: peel the husks back from corn, baste with seasoning, and then pop them in the oven at … Continue reading
Tuna Pasta Salad
I think of pasta salad the same way I do of fried rice; a way to get rid of random leftovers in your refrigerator. After making a ginormous pot of chicken noodle soup (also a great way to make full use of a chicken carcass), I had some leftover vegetables and cooked pasta. Normally, I … Continue reading
Brussels Sprouts with Mushrooms
It is unfortunate Brussels sprouts have such a stigma in popular culture; I grew up thinking “Brussels sprouts” were synonymous with “ew stinky” as that is what everyone would say while wrinkling their noses. And by “everyone” I really mean characters from television shows. Due to this misguided train of thought, I had never tasted … Continue reading
Marinated Mushrooms
I found this recipe off my favorite Allrecipes.com website when I was searching for a variety of appetizers to make for an “indoor picnic” my flatmate and I were hosting. Everyone loved this zesty mushroom dish, and I didn’t have to make any changes to the original recipe as it was perfect as it was! … Continue reading
Poached Saffron Apples
I received this recipe from my chef friend Kei, as an complement dish to Roasted Beets with a Curry Vinaigrette. All the flavors from the dishes are fairly intense, and they come together nicely in a unique sweet and salty combination. I think I would love to enjoy these apples as a dessert by themselves, … Continue reading
Roasted Beets with a Curry Vinaigrette
` I absolutely love beets — it is such a refreshingly sweet vegetable. I love to eat them with salads or in borscht like Holodnik (Russian cold soup). Typically, you can cook the beets by simply boiling them in water until tender. My chef friend Kei, who works at a very fancy Michelin-starred restaurant … Continue reading
food comas 