Tag Archives: side dish

Red Potatoes with Clarified Butter, Onions, and Rosemary

I’m a big fan of potatoes, and if you are too, here’s a wonderful, buttery, potato side dish for you to try—Red Potatoes with Clarified Butter, Onions, and Rosemary. It’s from a cookbook I reviewed a few years ago, Cristina Ferrare’s Big Bowl of Love. These potatoes make a great side dish for lunch or dinner, and for special holiday meals, too. The potatoes are really tender and they’re mixed with lots of caramelized onions—yum!

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Buttered Brussels Sprouts with Parsley and Chives

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I first made this brussels sprouts recipe when I did a review a few years back for the cookbook, Return to Sunday Dinner: The Simple Delight of Family, Friends, and Food by renowned chef Russell Cronkhite. It was a book that was based on memories of what was once an American institution—the Sunday meal that so many looked forward to each week…a time set apart to slow down, savor, and enjoy wonderful food and the family and friends gathered around to share it with. Here’s how Cronkhite started his book: Remember Sunday Dinner? Just hearing the words can take you back—perhaps to a well-loved dining room in your grandparents’ house, where a stately oak table is laid with lace and hand-painted china. The table overflows with its Sunday bounty…bowls of steaming, garden-fresh vegetables, crocks of sweet butter and homemade jam, and the succulent Sunday roast, juicy and brown. Incomparable aromas fill the house, laden with the promise of freshly baked, light-as-a-feather biscuits or warm-from-the-oven peach cobbler.

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Onion-Roasted Potatoes

This is a super-easy recipe I found a while back on the box of a Lipton® Onion Soup package. It’s so good! And I also like these Onion-Roasted Potatoes because you don’t have to peel the potatoes—just leave those skins on and cut them into chunks! This is a very versatile side dish—you can serve these potatoes at breakfast, lunch, or dinner.

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Creamy Deviled Eggs

Deviled eggs always bring back memories to me of summertime picnics…a picnic just does not seem complete somehow without deviled eggs! Even if you’re not having a picnic, they’re still a great side dish for a summer meal…and I know a lot of people who serve deviled eggs as a side dish for Thanksgiving too! So I guess Deviled Eggs are something we can enjoy all year round, right?

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Tomatoes Provençal

Have you ever been to Provence? I have never been to France  but if I have the chance to go, Provence will be one of the areas I want to visit! This region of southern France stretches from the Mediterranean to the hills of Haute Provence, and from the Rhone River valley to the Italian Alps. It was the site of the first Roman colony beyond Italy and today it’s known for fragrant lavender fields, beautiful beaches like Cannes, Saint-Tropez, and Nice, quaint small villages, and fine wines and food. The cuisine of this area includes lots of fresh fruits and vegetables, seafood, extra virgin olive oil, and nuts—basically the core of the healthy Mediterranean diet.

I learned these things about Provence when I did a review a few years ago of Provence Food and Wine: The Art of Living, by François Millo and Viktorija Todorovska. This book introduces you to the geography, history, traditions, wines, and recipes of the region, one of which is Tomatoes Provençal. Since I love tomatoes, that is the recipe I chose to make from the book, and I’m reposting it now because it is a wonderful recipe for summer and a simple yet delicious way to use your garden tomatoes!

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