I just told my sister I could live on these salads. She said it wouldn’t be a well balanced diet, so I described the ingredients. She took it back: Broccoli and Bacon Salad, Deli-Style Pasta Salad, Avacado Corn Salad
Category: Side Dishes
Yuca Shrimp Empanadas
These delicious turnovers have buttery, tender crusts with yuca mashed into it and a rich filling that balances the flavors of garlic and shrimp, coconut and chillies, lime and cilantro so none of them overpower the rest.
Festive Christmas Salads
These two salads are delicious anytime of the year, but since they’re red and green they’re especially great for the holidays when you want something healthy and festive to balance all the sweets. I love how simple and flavorful both of these salads are – they both have a mixture of great textures, too. Both…
Ceci Polenta
This garbanzo polenta is an easy, healthy dish you can put together ahead of time and broil quickly to have hot to serve with dinner. Corn, of course, was not a native grain in Italy, so this is technically a more authentic recipe anyway. I find the flavor of using chickpea flour more savory and satisfying than corn polenta, though both are delicious.
Delicious Summer Salads
I love salads that are packed with colorful fresh fruit or vegetables, but easy to make ahead and keep in the fridge. They’re handy for events or just when you want to make them to eat for several days. These salads, Tropical Fruit with Honey-Mint Dressing and Black Bean Corn Salad with Cilantro Lime Dressing,…
Cabbage Kimchi – 배추 김치
Kimchi is absolutely essential to Korean cuisine – it highlights the balance of sour / sweet / spicy / salty that is desired and it’s eaten with almost every meal. Napa Cabbage Kimchi is the most common kind. I’m including a video version of the recipe here for the first time, we’ll see if I have the time to do this for other recipes in the future.
Cucumber Kimchi – Oi Sobaegi – 오이소박이
Cucumber Kimchi uses the same techniques as Cabbage Kimchi but takes less time to be ready and isn’t something you store long-term. Don’t make it in huge batches! Just enough to serve as a side dish. You will want to use small, firm cucumbers. The filling ingredients are up to you – chives, radish, and…
Gamjajeon – Korean Kimchi Potato Pancakes – 김치 감자전
Living in Chicago, I’ve enjoyed learning more about different cuisines and beginning to see unexpected connections between them. This recipe, for instance, is about as Polish as Korean food is likely to get. To friends who’ve never eaten Korean food but are more familiar with Eastern European cuisine, I’ve said kimchi is like sauerkraut but…
Quick & Easy Homemade Pickles
Jump to recipe I first tried this recipe as part of the Amish menu for our Amish vs. Cyborgs party. I’m not sure it quite qualifies – it doesn’t involve any arcane traditional canning methods, just a bit of slicing, stirring, and sitting in the refrigerator. The only problem with making this recipe and sharing it…
Best Tofu Ever – Korean Bean Curd Chorim
Most of the best-known Korean foods in America (besides Kimchi, of course) are meat-based. This is a really delicious way to prepare tofu, which is not something many Americans know how to handle – a bit of short frying and a delicious marinade make it satisfying as a side dish or a main dish, and if it works better it’s easy to make ahead.
Tomato Rosemary Muffins
These muffins are a nice contrast to heavier, earthy soups. The tomato sauce in the batter keeps them tender with a slight tang and also gives them a lovely golden color.
Pita with Za’atar Spices
Za’atar is a Middle Eastern spice blend of thyme, sesame, sumac, and other spices that can be eaten with flatbread for a quick snack or side dish. I like to spread it on pitas and toast them quickly in the oven to make them easier to serve and eat.
The Kitchen Tourist 
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