Side dishes
4 recipes
Kinpira Gobo: Japanese Burdock and Carrot Stir-Simmered Until Almost Dry (Kinpira Gobō)
How to make kinpira gobo (きんぴらごぼう), the Tokyo home side dish of burdock root and carrot stir-fried in sesame oil with red chili and simmered in soy sauce, sugar and sake until the liquid is almost gone. Covers the two-serving amounts, scrubbing instead of peeling, the order of the pan, how to judge the finish, related variations, and the dish's place on Japanese tables.
Yorkshire Pudding: The British Roast-Dinner Batter Baked in Hot Fat
How to make a classic Yorkshire pudding from a published British recipe: a simple batter of flour, egg, milk and water poured into smoking-hot fat in a single 28 x 18 cm tray and baked at 220°C until puffed and crisp. Covers handling the hot tray, judging when it is done, beef dripping versus vegetable oil, why it might not rise, and how it fits the Sunday roast, with what is and isn't known about its history.
Hineksa' Aga'ga': Chamorro Red Rice Recipe from Guam
Hineksa' aga'ga' is Chamorro red rice from Guam, cooked in annatto (achote) seed water with bacon, onion, garlic and green peas. A fiesta table staple.
What to Serve with Tandoori Chicken: Indian Sides and a Menu
Serve tandoori chicken with raita, kachumber, jeera rice, naan or dal. Seven sides, with cooling options, make-ahead prep and substitutes.