Breads, Sides & Salads

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One of My Favorites: Greek-Style Rice Salad

My dear friend Amy Hoopes, president of Wente Vineyard, texted to say "I was on your blog and got inspired. We added cukes to your Greek rice salad and then paired it with Roasted Shrimp and a nice glass of Murrietas Well The Whip. Delish! ” The recipe she texted about is my Greek Rice Salad from  “Rice,” my first cookbook with Joanne Lamb Hayes. That recipe is posted here and on It’s one of my favorite warm-weather salads. Try it as a delicious accompaniment to grilled meats, or as a light spring or summer meal, especially when tomatoes are ripe. Serve along with some crusty bread. Here's a [...]

Braised Cabbage and Rice Soup

Since we're sheltering, we all have time for braising the cabbage for 1 1/2 hours as in this recipe, inspired by one of Italian cookbook author Marcella Hazan's recipes for this dense soup. Instead of soup, you could just enjoy the cabbage just braised. If you do so, add a generous grinding of Parmigiano Reggiano to each serving. Braised Cabbage Soup 4 servings 1 small onion, chopped (about 1/2 cup) 3 tablespoons extra virgin olive oil 2 cloves garlic, chopped (about 1 tablespoon) 1 pound shredded cabbage (about 6 cups) Salt Black pepper, freshly ground 1 tablespoon wine vinegar (I used apple blossom) 2 cups broth (homemade or purchased) 1/2 [...]

By |2020-04-15T09:56:49-04:00April 18th, 2020|Breads, Sides & Salads, Recipes, Starters|0 Comments

Irresistible Chocolate Chip Banana Bread or Muffins

Eric and Cole (my grandson) made the banana bread for me so that I could have some photos to share. They opted for muffins. While sheltering, I'm trying not to bake and am asking others to prepare my goodies and photograph them for me. When made with overripe bananas (black), the flavor of this cake is irresistible. Be sure to have your ingredients at room temperature before beginning. Although I use a food processor to prepare the batter, you can use a wooden spoon and bowl. Chocolate Chip Banana Bread or Muffins Makes one 9 x 5-inch loaf or 12 muffins Prep Time: 7 minutes Cook Time: 45 to 50 [...]

By |2020-04-12T18:50:05-04:00April 15th, 2020|Breads, Sides & Salads, Recipes|0 Comments

Crispy Smashed Fingerling Potatoes

Here's a simple recipe for those who love crispy potatoes.  Use any small potatoes; I tested it with fingerlings. Crispy Smashed Fingerling Potatoes Makes 4 to 6 servings 1 1/2 pounds fingerling potatoes Kosher salt 2 tablespoons olive oil 2 teaspoons smoked or regular paprika Kosher salt Place the potatoes into a large pot, cover them with water and add a large pinch of salt. Bring to a boil over high heat and cook just until the potatoes start to soften but are not cooked through, about 10 minutes. Drain the potatoes. Place back into the hot pot to dry a bit or pat dry with a clean kitchen towel.  [...]

By |2020-04-13T14:06:18-04:00April 6th, 2020|Breads, Sides & Salads, Recipes|0 Comments

Holiday Gift for a Bread Baker: Living Bread by Daniel Leader

Bread Alone's Daniel Leader is at it again. His latest book, Living Bread ($40) is out now in time for holiday giving for the serious bread baker on your list. His other books — Bread Alone and Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers — are award-winning ones. This latest tome pays tribute to traditional ways, offering a comprehensive picture of bread baking for the home baker. It also provides a look into the way break baking has evolved and continues to change. I was able to get the  Baguette de Richard Ruan from the publisher to share with you.   Baguette de Richard Ruan Ingredients [...]

By |2019-12-04T16:37:34-05:00December 17th, 2019|Breads, Sides & Salads, Recipes|0 Comments

Chadwick Boyd’s Parmesan Biscuits with Black Pepper

Here's a biscuit recipe from our recent Guest Foodie Chadwick Boyd. If you went to the movies in March, you might have caught his “Reel Food” episode before the coming attractions, featuring a biscuit-making session as well as entertainment tips for hosting a “bacon three ways” bar. - bonnie BonnieBOTB Follow @BonnieBOTB   Parmesan Biscuits with Black Pepper 2¼ cups all-purpose flour, plus more for rolling 1 tablespoon baking powder 1 teaspoon baking soda 1½ teaspoon kosher salt ¼ teaspoon black pepper 1½ cups grated parmesan cheese 3 tablespoons unsalted butter grated (keep very cold until using) + 2 tablespoons melted to finish 2 cups whole-milk Greek yogurt 2-3 tablespoons [...]

By |2017-10-02T16:22:04-04:00September 21st, 2017|Breads, Sides & Salads, Recipes|0 Comments

Chopped Winter Salad from Fire + Ice: Classic Nordic Cooking

This recipe for Salat af rå tern (Chopped Winter Salad) comes from Guest Foodie Darra Goldstein‘s Fire + Ice: Classic Nordic Cooking. She writes, "This Danish salad, is an antidote to winter—bright, crisp, and filled with vitamins. The Danes use rapeseed (canola) oil for most of their cooking, but I like to add a little olive oil to enhance the salad’s fruity notes. Good cider vinegar is also a must—make sure you don’t use one that is simply “cider flavored.” Although dicing the vegetables by hand may seem a little tedious in this era of the food processor, it only takes a few minutes and yields a better texture. The small [...]

By |2017-09-08T10:55:07-04:00October 14th, 2016|Breads, Sides & Salads, Recipes|0 Comments

Wok-Fried Shaved Brussels Sprouts with Pistachios and Sriracha from Living the Farm Sanctuary Life

According to vegan chef Chad Sarno, creator of this recipe, even those who don't generally like Brussels sprouts will like this version of them shaved thin, quickly fried and paired with hot sauce and pistachios. This recipe — like the Sprouted Buckwheat Tabbouleh — is from Living the Farm Sanctuary Life, a vegan and animal-friendly lifestyle guide. - bonnie BonnieBOTB Follow @BonnieBOTB   Wok-Fried Shaved Brussels Sprouts with Pistachios and Sriracha 2 tablespoons peanut or coconut oil 3 shallots, thinly sliced 4 cups thinly shaved Brussels sprouts 1⁄2 cup lightly toasted pistachios 1⁄2 teaspoon sea salt 1⁄2 teaspoon ground black pepper Sriracha sauce to taste Over high heat, add the oil [...]

By |2017-08-25T16:03:56-04:00September 19th, 2016|Breads, Sides & Salads, Recipes|0 Comments

Mushroom Toast from Fire + Ice: Classic Nordic Cooking

This recipe for Svamptoast (Mushroom Toast) comes from Darra Goldstein's newly published Fire + Ice: Classic Nordic Cooking. Darra writes, "The first time I saw the name of this dish in Swedish, I immediately thought of swamps and bogs, not the best association for something I was about to eat. While it’s true that Swedish svamp and English “swamp” share an etymology, please don’t let linguistics deter you from making this toast. It’s Swedish comfort food at its best, quickly prepared and utterly satisfying. And don’t worry if you can’t find chanterelles. Any wild mushrooms will do." - bonnie BonnieBOTB Follow @BonnieBOTB Svamptoast (Mushroom Toast) 8 ounces chanterelles 3 tablespoons [...]

By |2017-08-25T16:02:19-04:00May 24th, 2016|Breads, Sides & Salads, Recipes|1 Comment

Baby Kale and Tuna Composed Salad from Power Greens Cookbook

Dana Jacobi, in her new cookbook (on sale April 12) "Power of Greens" calls for tongol tuna in this salad recipe; the type — she mentions —  lowest in mercury.  It, like all tuna is a good source of omega-3 fatty acids. You can substitute any canned tuna for use in this simple to prepare salad. - bonnie BonnieBOTB Follow @BonnieBOTB   The head-clearing kick of wasabi is a fun surprise in this chunky tuna salad. Wasabi, of course, goes well with tuna but it is good with the tomatoes and kale, too. Use any kind of baby kale — green, red, or mixed — will work. Baby Kale and [...]

By |2017-08-25T16:03:29-04:00April 9th, 2016|Breads, Sides & Salads, Recipes|0 Comments

Fennel Tabbouleh from V is for Vegetables

Last year we interviewed Michael Anthony (executive chef and restaurant partner at Gramercy Taven and Untitled) just before the publication of his latest book “V is for Vegetables: Inspired Recipes & Techniques for Home Cooks — from Artichokes to Zucchini” (Little, Brown & Company). We're now sharing a colorful, crunchy salad from the tome, featuring fennel, one of my favorite veggies. - bonnie BonnieBOTB Follow @BonnieBOTB This salad shows off another side of fennel: fresh, crunchy, and full of anise notes. Israeli couscous isn’t a grain like bulgur or farro; it’s an extruded wheat pasta whose size and texture work well with the fennel dice and other chopped and tossed [...]

By |2017-08-25T16:03:29-04:00February 5th, 2016|Breads, Sides & Salads, Recipes|0 Comments

Roasted Asparagus with Spicy Lemon Mayo

A follower requested my recipe for Roasted Asparagus with Spicy Lemon Mayo that I mentioned in a recent post with a recipe for my Greek Rice Salad. I don't have a detailed recipe with quantities, but I do have some general instructions to share to make Roasted Asparagus with Spicy Lemon Mayo. Purchase asparagus of about the same size, so they'll cook evenly. Remove and discard any shriveled ones. Rinse, then break off and discard the woody bottom part off the bottom of each stalk. Heat oven to 450 degrees F. You can also roast them on the grill using a perforated/mesh pan. Place the spears in a single layer on [...]

By |2017-08-25T16:03:56-04:00September 25th, 2015|Breads, Sides & Salads, Recipes|0 Comments

Greek Rice Salad from my “Rice” Cookbook

When visiting friends in the Hamptons, I ended up in the kitchen preparing a make-ahead lunch. That meal included my favorite Greek rice salad from my first cookbook "Rice," along with cooked shrimp and roasted asparagus topped with a spicy lemon aioli. I liked that this lunch could all be prepared ahead, actually sitting on the table awaiting our company. The rice salad takes about 10 to 15 minutes of prep time, plus 20 minutes of cooking time. If you use brown rice, cooking time will be about 20 - 25 minutes longer. Give it a try. It's one of my favorites! - bonnie BonnieBOTB Follow @BonnieBOTB   GREEK RICE [...]

By |2017-08-25T16:03:29-04:00August 26th, 2015|Breads, Sides & Salads, Entrees, Recipes|1 Comment

Bacon-Wilted Greens with Warm Pecan-Crusted Goat Cheese

I chose the Bacon-Wilted Greens with Warm Pecan-Crusted Goat Cheese recipe from Virginia Willis's newest cookbook, "Lighten up y'all" to share, as I'm a sucker for any salad with warm goat cheese. I especially like that the nutty cheese is on a slice of apple in lieu of bread. One salad serving is 255 calories, 16 grams fat, 4 grams fiber and 14 grams protein. In the book, Virginia writes, "chèvre chaud, which translates to “hot goat cheese,” is a traditional French dish that consists of a disk of fresh goat cheese melted on a bread crouton and served with crisp sturdy greens, often frisée. I first came across the [...]

By |2017-08-25T16:03:29-04:00March 28th, 2015|Breads, Sides & Salads, Recipes|0 Comments

Kate Suletzki’s Hasselback Potato Skillet Bake

Check out the look of the potatoes in the prize winning Hasselback Potato Skillet Bake; they're somewhat reminiscent of our Armadillo Rosemary Roast potatoes. But this recipe won blogger Kate Suletzki a $500 gift certificate to the Food52 Shop in a recipe contest run in partnership with the Idaho Potato Commission (IPC). In addition to trying Kate's recipe, do check out the amazing food photography on her blog (A Cup of Sugar, a Pinch of Salt)! Hasselback Potato Skillet Bake 6 to 8 baby Yukon Gold potatoes (any long and narrow waxy heirloom will work), based on skillet size 8 tablespoons unsalted butter, melted 4 garlic cloves, minced 4 tablespoons [...]

By |2017-08-25T16:03:57-04:00March 4th, 2015|Breads, Sides & Salads, Recipes|0 Comments

Old Style Ikarian Tourlou

In getting ready to interview Diane Kochilas for her Guest Foodie post, I perused her newest cookbook, Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (Rodale, October 2014).  Diane offers lot of appealing recipes in the new book, many of which are as ultra simple as this turlu (the Turkish word for hodgepodge) of squash and potatoes, seasoned with lots of oregano. "Tourlou is typically a mixed summer vegetable casserole found all over the Eastern Aegean. ...There are many similar casseroles around Greece that go by different names.... What I like about this old Ikarian recipe is its utter simplicity. It also reminds [...]

By |2017-08-25T16:03:57-04:00November 23rd, 2014|Breads, Sides & Salads, Recipes|0 Comments

Oven-Roast Mushrooms

Earlier this summer I received some organic mushrooms from the farmers from Shibumi, a Princeton, NJ farm, selling their goods at the Andaz Wall Street (NYC) Farmers’ Market. Every Thursday through mid November from 11am to 6pm, the hotel’s plaza offers a tiny farmers' market featuring produce from local farms. I used this oven roast mushroom recipe for  their shiitake, maitake, lemon oyster and lion's mane ones. The resulting crisp mushrooms were almost like eating candy. And, the farmers said they'd last at least a week or so in the fridge to be added to pastas, risotto, salads or whatever. Oven-Roasted Mushrooms Mushrooms, torn or cut into similar-sized pieces, leaving [...]

By |2017-08-25T16:03:57-04:00September 2nd, 2014|Breads, Sides & Salads, Recipes|2 Comments

The Wedding Weekend

On the eve of Thanksgiving, I’m giving thanks for my new family — one that has grown exponentially since Eric married Casey Brogdon at a 4-day wedding weekend last month in Lisbon, New Hampshire at Bishop Farm. And thanks that the wedding was everything they wanted it to be. I was responsible for the rehearsal dinner and day-after brunch; Casey’s mom and dad for everything else, with her dad handling the weekend food. First night, Casey's dad Bill served his famous Texas chili, to satiate the hungry slosh-ball players after their inaugural match...that’s a game of kickball where the players hold a beer in one hand and must refill from [...]

By |2017-08-25T16:04:40-04:00November 26th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments

ilili’s Lebanese Thyme Salad

After dining at ilili on Fifth Avenue in NYC, I begged for their refreshing palate-cleansing salad, and tested it recently. This is my edited version. ilili’s Lebanese Thyme Salad 1 lemon 1 1/2 bunches parsley, stems removed 6 sprigs fresh oregano, stems removed 6 sprigs fresh thyme, stems removed 1 sprig fresh marjoram (optional), stems removed Two 5-ounce bags arugula 6 oz. pitted, halved Lebanese green olives* Dressing 1 tsp kosher salt ½ cup (4 oz) freshly squeezed lemon juice ½ cup (4 oz) extra virgin olive oil ¼ tsp white wine vinegar ¼ clove garlic minced 1/2 shallot, minced Crushed black pepper, to taste Zest** the lemon and put [...]

By |2017-08-25T16:03:29-04:00July 15th, 2013|Breads, Sides & Salads, Recipes|0 Comments

Bruce Aidells’ Baharat

When interviewing Bruce Aidells for our Guest Foodie post this week, he shared this recipe from his cookbook, The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat. "In Arabic, baharat means “spices,” and the blend is used all over the Middle East, from Turkey to Iraq. There are many variations, depending on the country and family recipe. Although you can purchase Baharat from Middle Eastern specialty markets, you can easily make your own. If possible, grind the spices from whole seeds." Baharat 2 tablespoons freshly ground black pepper 2 tablespoons ground coriander 2 tablespoons dried oregano (I use Greek) 1 tablespoon dried mint 1 [...]