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

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


Synopses & Reviews

Publisher Comments:

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.

Table of Contents


A Few Words on the Side

1 Seasonal Sides

2 Salads and Slaws

3 Pickles and Salsas

4 Chutneys and Relishes

5 Savory Sauces and Other Enhancers

Metric Equivalencies

Mail Order Sources


Product Details

More Than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal
Harris, Jessica B.
Harris, Jessica B.
Simon & Schuster
New York
Side dishes (Cookery)
Methods - Garnishing
Courses & Dishes - Salads
Side dishes
Specific Ingredients - Herbs, Spices, Condiments
Regional & Ethnic - International
Courses & Dishes - Side Items
General Cooking
Series Volume:
no. B-106
Publication Date:
September 2004
Grade Level:
8.28x8.22x.82 in. 1.27 lbs.

Related Subjects

Cooking and Food » Dishes and Meals » Salads
Cooking and Food » Regional and Ethnic » African American

On the Side: More Than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal
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Product details 224 pages Simon & Schuster - English 9780743249171 Reviews:
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