side dish

Mustard Greens and Corn

By Marcus Samuelsson | October 23, 2015

Marcus Samuelsson's Recipe for Mustard Greens includes Okra, Corn, and lots of spices reminiscent of his Ethiopian heritage

Marcus Samuelsson's Recipe for Mustard Greens includes Okra, Corn, and lots of spices reminiscent of his Ethiopian heritage

Although they are rarely used in many parts of the United States, mustard greens have a spunky, pungent flavor unlike any other greens that I know.  When cooked on their own, mustard greens can be a predictable dish, so here corn and okra are added to the spicy greens to intensify their flavor, making the dish a great accompaniment to simple grilled fish or steak.

I use a lot of whole spices when cooking my greens, making them reminiscent of those found in my hometown of Ethiopia. This version uses whole mustard seeds, coriander seeds, and chili powder to give the greens an assertive taste.

Friday Try-day: Popovers

By Ashley Beck | February 22, 2013

photo by: stevewhitaker

photo by: stevewhitaker

A forecast of a cold and icy mix this evening has diverted me from going anywhere, and seeing how its been this way for quite awhile now especially compared to last years “would we even call it” winter, the cabin fever has started to kick in. Therefore, I’ve decided to put my excess energy to use. And with thyme and lemon in my fridge, I’ve been inspired to make popovers, lemon and thyme popovers. I thought if anything, the oven should keep the apartment warm and toasty, and the spare thyme and time I have can go toward this delicious cocktail I call The Thyme-ly Dalmatian.

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