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

Front Cover
Simon & Schuster, 2004 - Cooking - 207 pages
0 Reviews

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.

What people are saying - Write a review

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

User Review  - Not Available - Book Verdict

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 ... Read full review

Contents

Salads and Slaws
57
Pickles and Salsas
91
Chutneys and Relishes
131
Savory Sauces and Other Enhancers
175
Copyright

About the author (2004)

Jessica B. Harris is one of a handful of African Americans who have achieved prominence in the culinary world. She holds a Ph.D. from NYU, teaches English at Queens College, and speaks English, French, Spanish, and Portugese. Harris is a member of the IACP and Les Dames d'Escoffier. Her articles have appeared in the "Eating Well, Food & Wine, Essence", and "The New Yorker", among other publications, and she has been profiled in" The New York Times". Harris has spoken about the food of African Americans on The Today Show, Good Morning America, the Museum of Natural History, and has been a frequent guest at Philadelphia's The Book and the Cook.

Bibliographic information