Earthy meets elegant in this bright, flavor-packed creamy beet salad. Sweet roasted beets are tossed with tangy red wine vinegar and honey, then swirled into creamy, rich labne. Finished with fresh dill, salt, and cracked black pepper, it’s a beautifully balanced dish—cool, herby, and irresistibly vibrant. A perfect side or standout appetizer that brings colorContinueContinue reading “Creamy Beet Salad”
Tag Archives: Side Dish
Kartoffeln mit Quark
Kartoffeln mit quark is a simple German classic that’s all about comfort. Fluffy boiled potatoes served with cool, creamy herbed quark—a fresh cheese similar to Greek yogurt, blended with chives and a touch of garlic or onion. Light, wholesome, and satisfying, this dish is a staple in German homes and perfect as a vegetarian mealContinueContinue reading “Kartoffeln mit Quark”
Pineapple Kimchi
When I wrote my post on making kimchi at home, I promised I’d share this recipe soon for making pineapple kimchi. When I first saw this idea, I wasn’t sure what to think. The longer I thought about it though, I realized that the flavor profile has some similarities to the Mexican Chamoyada, which myContinueContinue reading “Pineapple Kimchi”
Authentic Miso Soup
My family loves authentic Japanese miso soup. It is super simple in process and number of ingredients, but it is complex in flavor. If you haven’t had miso soup before, it is a delicate, savory broth made with fermented miso paste dissolved into a light dashi stock (a broth traditionally made from kombu seaweed andContinueContinue reading “Authentic Miso Soup”
How to Make Kimchi at Home
Kimchi is a traditional Korean dish made from fermented vegetables, most commonly napa cabbage and Korean radish (mu), seasoned with a blend of chili pepper flakes (gochugaru), garlic, ginger, scallions, fish sauce, and a few other ingredients. It’s bold, tangy, spicy, and rich in umami. If you’d like to learn how to make kimchi atContinueContinue reading “How to Make Kimchi at Home”
Taqueria Style Jalapenos and Carrots
My family loves good authentic Mexican food. One of the highlights of eating at a good taqueria for me has always been the big jar of pickled carrots and jalapenos you often find. Taqueria style jalapenos and carrots (and usually onions) are briefly cooked in the pickling liquid with spices. This gives them a wonderfulContinueContinue reading “Taqueria Style Jalapenos and Carrots”
Easy Homemade Refried Beans
When I made tamales for my husband’s birthday, I also made these easy homemade refried beans as a side dish. I liked this recipe because it used canned beans instead of dried, which makes this recipe quick and simple. These beans had a ton of flavor from a few surprising and non-traditional ingredients. With aContinueContinue reading “Easy Homemade Refried Beans”
Wok Charred Green Beans
One of the best ways to cook vegetables is to use a wok! These wok charred green beans are not exception. Woks get super hot and they allow you to add great char and flavor to whatever you cook in them. This is especially great with vegetables because you can keep them fresh and crispContinueContinue reading “Wok Charred Green Beans”
Roasted Poblano Mac and Cheese
The other night I made this roasted poblano mac and cheese. This is variation on mac and cheese that includes lot of roasted poblano peppers along with some spices like smoked paprika and Cajun mix. I loved the extra dimension these additions bring to this mac and cheese. I’m not going to lie, this recipeContinueContinue reading “Roasted Poblano Mac and Cheese”
Yorkshire Puddings
As promised, here is the recipe for the Yorkshire puddings I made with Roast Chicken yesterday. I honestly had to google whether to put the S on the end of pudding, but according to the internet it is Yorkshire pudding if referring to one, but puddings if multiple. Correct me if this is wrong 🙂ContinueContinue reading “Yorkshire Puddings”