On the Side: More Than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal

Overview

Imagine a hot dog without mustard or relish or Thanksgiving turkey without stuffing or cranberry sauce. Side dishes bring color, taste, and variety to a meal; without them, our meals would be dreary affairs, indeed. In On the Side: More Than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal,celebrated writer Jessica B. Harris provides mouthwatering recipes for salads and slaws, pickles, salsas, chutneys, relishes, and savory sauces that will liven up any plate. From delicate condiments to ...

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Overview

Imagine a hot dog without mustard or relish or Thanksgiving turkey without stuffing or cranberry sauce. Side dishes bring color, taste, and variety to a meal; without them, our meals would be dreary affairs, indeed. In On the Side: More Than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal,celebrated writer Jessica B. Harris provides mouthwatering recipes for salads and slaws, pickles, salsas, chutneys, relishes, and savory sauces that will liven up any plate. From delicate condiments to hearty side dishes, from mild to piquant, all-American or distinctly exotic, there are accompaniments to suit every meal and every palate.

All it takes is one side to transform a dish into a meal. Recipes such as classic Cole Slaw, North African Olive and Lemon Salad, and Jamaican Cucumber Salad are a welcome break from plain garden salads. Easy English Pickles, Tomato Relish, Cherry Ketchup, and Pineapple-Rum Mustard redefine the flavors of American favorites and will make the ordinary hamburger come to life. Even salsas get a new twist in On the Side: Pomegranate Salsa, Passionfruit-Peach Salsa, and Roast Corn Salsa are a few variations to try with your quesadillas or grilled meats and fish. Also featured are substantial vegetable sides that offer a taste for every season: Artichokes with Lemon Garlic Sauce and Grilled Asparagus with Shaved Parmesan for the spring; Corn on the Cob with Herbed Pimentón Butter and Ratatouille for the summer; Braised Celery Root and Leeks with Lemon Butter for fall; and Three-Root Gratin and Baked Turnips with Sweet Potatoes, Apples, and Dried Cranberries in the winter. Year-round delicacies include Carrots with Orange Juice and Ginger and Artery Cloggers -- mashed potatoes with roasted garlic, bacon, and cream.

In addition to the recipes gathered from family, friends, and travel, Harris informs, educates, and entertains us with essays about the ingredients throughout, blending a dash of history and culture into the mix.

Looking for culinary inspiration? Let this refreshing collection spice up your table.

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Editorial Reviews

Library Journal
Harris (The Africa Cookbook) notes that while she "usually write[s] about the traditional foods of the African Diaspora," she cooks food from around the world. The simple, delicious recipes collected here are inspired by a wide range of international cuisine, as well as by the food of her adopted city, New Orleans, and the dishes on which she grew up. "Seasonal Sides" includes Indonesian Green Beans, classic French Ratatouille, and Southeast Asian-Style Corn Fritters with Shrimp; it is followed by recipes for favorite salads and slaws, pickles and salsas, and chutneys and relishes, along with a selection of "Enhancers," from pepper sauces to homemade mustards. Chapter introductions, headnotes, and sidebars provide historical background and information on various culinary subjects. For most collections. Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9780743249171
  • Publisher: Simon & Schuster
  • Publication date: 9/1/2004
  • Pages: 224
  • Product dimensions: 8.22 (w) x 8.28 (h) x 0.82 (d)

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