Tag Archives: easy side dish

Oh, Snap — As In Peas

You won't want to cook sugar snap peas any other way after this.
You won’t want to cook sugar snap peas any other way after this.

Sweet — and yes — snappy, sugar snap peas don’t need much to enjoy fully.

In fact, just the opposite is true — we often do too much to them or overcook them so their delightful crispness is obliterated. As simple as they are to prepare, they can be tricky to get just right. A few seconds too long in a steamer, saute pan or boiling pot of water, and they turn wrinkly and mushy.

That’s why I practically leaped for joy after making “Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest” from “The Side Dish Bible: 1001 Perfect Recipes for Every Vegetable, Rice, Grain, and Bean Dish You Will Ever Need” (2019), of which I received a review copy.

This tome of spectacular side dishes is by America’s Test Kitchen, where proper technique rules.

This easy side dish recipe gets snap peas perfectly. The key is cutting the snap peas in half — something I admit I’d never done before. Usually, I just stir-fry them whole.

Read more

Your New Favorite Winter Salad — And It Doesn’t Involve Kale

A simple salad that hits all the notes.

A simple salad that hits all the notes.


From get-go, you know you’re in for a cookbook packed with thoughtful culinary wisdom and wicked, sly humor when it’s entitled, “Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of” (William Morrow).

After all, anchovies and pancetta are as far removed as you can get from being vegetarian. But they are flavor boosters like no other, adding salty, meaty umami notes to anything they touch, even in minute proportions.

And who knows better about that than a chef who cooked at Chez Panisse for 22 years? Cal Peternell is now a best-selling cookbook author and the creator of the marvelous podcast, “Cooking By Ear.”

Almonds Anchovies and Pancetta

Peternell’s newest cookbook will make you a better cook — by offering up easily doable recipes, all written with mouth-watering descriptions, that teach you why certain ingredients work so well with others, and how a dish built around just a handful of items can truly sing. Enjoy everything from “Steamed Clams with Almond and Parsley Butter and No Linguine” to “Caesar’s Gougeres” and “Almond Granita.”

Read more