Sides

All recipes have been tested by the KimSunée.com test kitchens unless otherwise noted.

Rainbow Eggs and Toasted Pita Salad

In homage to spring, here’s a colorful salad of eggs lightly pickled with turmeric and beet and tossed with toasted flatbread, such as pita or naan. Consider doubling the batch...

Spicy Crispy Tofu Bowls

I don’t cook tofu very often, but when I do, I prefer it with bold flavors and sometimes crisped up around the edges. The key to crunchy-edged tofu is to...

Spicy Coconut Black-Eyed Peas

NOTE: This was originally posted in 2014, but updated for this New Year. With a New Year to start in just a few days, I was thinking of some of...

Golden Braised Green Beans

I always feel a little frantic at the end of summer, making the most of preserving, pickling, and rushing to put up of all sorts of late-summer fruit and vegetables...

Pizza Pinwheels

Isn’t the best part of eating pizza that first bite that immediately tells your brain more, more, more? The same for these pinwheels, but they’re a little deceptive in that...

Summer Squash Confit with Lemon and Garlic

This time of year, I go a little crazy at the farmers’ markets and this past week has been no different, including picking up three types of summer squash. Ridged Italian Costata...

Pantry Pasta

It’s pre-dinner cocktail time and if you’re like many of us–toasting your friends virtually with a Quarantini–it’s also a good time to cook “together.” Since we are hunkering down and...

Winter Citrus Couscous Salad

This make-ahead salad is easy to transport—think desk lunch or post-workout snack. Feel free to add your favorite vegetables, fruit, and nuts. In season, make the most of citrus, pomegranate, and dried...

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Sides

Rainbow Eggs and Toasted Pita Salad

In homage to spring, here’s a colorful salad of eggs lightly pickled with turmeric and beet and tossed with toasted flatbread, such as pita or naan. Consider doubling the batch...

Spicy Crispy Tofu Bowls

I don’t cook tofu very often, but when I do, I prefer it with bold flavors and sometimes crisped up around the edges. The key to crunchy-edged tofu is to...

Spicy Coconut Black-Eyed Peas

NOTE: This was originally posted in 2014, but updated for this New Year. With a New Year to start in just a few days, I was thinking of some of...

Golden Braised Green Beans

I always feel a little frantic at the end of summer, making the most of preserving, pickling, and rushing to put up of all sorts of late-summer fruit and vegetables...

Pizza Pinwheels

Isn’t the best part of eating pizza that first bite that immediately tells your brain more, more, more? The same for these pinwheels, but they’re a little deceptive in that...

Summer Squash Confit with Lemon and Garlic

This time of year, I go a little crazy at the farmers’ markets and this past week has been no different, including picking up three types of summer squash. Ridged Italian Costata...

Pantry Pasta

It’s pre-dinner cocktail time and if you’re like many of us–toasting your friends virtually with a Quarantini–it’s also a good time to cook “together.” Since we are hunkering down and...

Winter Citrus Couscous Salad

This make-ahead salad is easy to transport—think desk lunch or post-workout snack. Feel free to add your favorite vegetables, fruit, and nuts. In season, make the most of citrus, pomegranate, and dried...

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