Side Dishes

Ever since I developed this update of that sentimental favorite of yesteryear, the Green Bean Casserole, with fresh ingredients in place of the canned green beans, canned mushroom soup, and canned crispy onions, I have had a flood of requests for the recipe at this time of year. A favorite Thanksgiving side dish, my fresh version is so hearty it qualifies as a vegetarian entrée, which is why it can be found in the vegetarian chapter of Sara’s Secrets more »

My favorite beer batter is the perfect coating for these crispy, deep-fried, sweet onion rings. You’ll find the recipe in my cookbook, Sara’s Secrets for Weeknight Meals… (Broadway Books, October 2005). Make sure you don’t skip the step where you dust the onions with flour because the batter will slither right off without that. Ingredients 1 to 1 1/2 cups beer, any kind will do; the darker the color the more beer flavor will come through 1 1/2 cups unbleached more »

Makes 1 loaf (1 1/2 pounds) Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours, plus 14 to 20 hours’ rising Ingredients 3 cups all-purpose or bread flour, more for dusting 1/4 teaspoon instant yeast 1 1/4 teaspoons salt In a large bowl, combine flour, yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18,… more »