Texas potato salad with bread and butter jalapeno pickles
When I asked my family how they make their potato salad, they all provided recipes that called for similar ingredients: chunky, unpeeled potatoes (either red new, brown russet or Yukon…
Side dish recipes
What’s in your English pea salad?
I was sitting with a group of food writers from the Northeast the other day (I would playfully call them Yankees, but as it was gently pointed out to me,…
Carrot and raisin salad
The end of February can be a very tiring time. You’re tired of wearing that long, black, down-filled coat that keeps you warm but makes you look like a stack…
Not your grandma’s collard greens
My new friend Amy sent me collard greens last week. The gift was much appreciated and they were gorgeous, but there was only one problem—I couldn’t eat them because they…
With beans comes rice
Beans and rice. Do any two foods go better together? OK, maybe, peanut butter and jelly, but if you give me a serving of beans, I will definitely want a…
Purple sage and colorful cauliflower
I’ve been leery of cauliflower for most of my life. Despite my early penchant for devouring white foods, there was just something about cauliflower that seemed a bit wrong. To…
Mexican corn on the cob: A light in August
August can make me grouchy. Doubtless it’s because I’m jealous that I’m stuck in hot, humid New York City when half the world seems to be relaxing on the beach…
Refrigerator dill pickles
Working for a weekly magazine, my Friday nights at the office are very late. We don’t put the issue to bed until 9:30, so I often don’t get to leave…
Uncle Albert, Juneteenth and lima beans
On June 18, 1878, my great-great-great-uncle Albert was sitting on the front porch of his lovely Austin home, Las Ventanas, surveying the bounty of his garden. In a letter to…
Jalapeño coleslaw
The room was silent. Barbecue expert and writer Lolis Eric Elie, author of Smokestack Lightening, had just been asked what he thought about New York City barbecue. He paused for…