Sides Posts

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Fougasse (a.k.a. Provençal Bread with Olives & Herbs)

Wednesday June 23rd 2010

Step-by-step instructions for making Fougasse, a beautiful bread studded with chopped olives and fresh herbs.

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Smashed Peas with Mint

Monday April 12th 2010

These smashed peas are smooth and earthy. Fresh lemon juice and mint add a little brightness and freshly cracked black pepper gives it a subtle heat. A handful of chopped green onion provides just a little onion-y bite. It gets a generous drizzle of fruity olive oil right before serving.

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Homemade Sandwich Bread

Thursday March 25th 2010

Making your own bread is also really easy to do. It takes a few hours to make bread from start to finish, but most of that is for the actual rising and baking. There’s very little real hands-on time. This recipe makes two one-pound (i.e. standard size) loaves of bread.

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Buttermilk Cluster Rolls with Toasted Pecans and Bacon

Thursday March 11th 2010

Here’s my take on a popular recipe for Buttermilk Cluster rolls. These rolls are crusty on the outside, soft and moist on the inside—and dotted with bits of bacon and toasted pecans.

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Rustic 5-Spice Potato Chips

Thursday March 4th 2010

It’s easier than you might think to make potato chips at home. These particular chips are skin-on, thicker than usual, asian-spiced crunchy bliss. And? They take about 10 minutes to make.

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Cauliflower Gratin with Toasted Walnuts

Wednesday January 6th 2010

Here’s your proof, folks. I do eat my veggies. Granted, I prefer my veggies covered in cheese. (OK, I’ll admit it: I’d probably eat a newspaper if you put enough cheese on it.)

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Ginger Sweetie Pie Biscuits

Friday November 20th 2009

These biscuits are a versatile companion for almost any cold-weather meal. Made with mashed sweet potato, they’re moist and fragrant with ginger.

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Crunchy Spring Rolls with Tofu & Shiitake Mushrooms

Tuesday October 13th 2009

While the venerable pig is one of my favorite beasts to cook, I followed the recipe I had, and made these spring rolls with tofu. And I have to admit: They were damned good.

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Bacon & Potato Leek Soup

Monday October 5th 2009

Ah, soup weather in New England. The air in Salem is finally turning a little colder, at least in the evenings. There are few things I love more on a nippy night than having a steaming pot of soup bubbling merrily away on the stove. For this soup, I started with Julia Child’s famous Potato [...]

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Reader’s Choice Recipes: Braided Challah Bread

Thursday September 17th 2009

Challah is a traditional yeast bread—with a glossy crust frequently dappled with sesame seeds—that gets its trademark golden yellow color from the addition of eggs. Older recipes include several eggs. Most modern versions, like this one, usually call for fewer.

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