The Dairy Free Diaries: Chocolate Chip Ice Cream with Caramel Syrup

It seems like everyone is becoming diary-free, gluten-free, and everything else that sounds remotely healthy. Is it a trend? Will it fade? Who knows. I, for one, have recently become lactose-intolerant. But before I mourned my dairy days, I decided to adjust old, familiar recipes to match my needs. Slowly, I’ve succumbed to my body’s peer pressure and have made a few dairy and gluten-free recipes lately.
I wanted to start off this series with the most original flavor: chocolate chip. (I had to add a twist, though. Cue the vegan caramel syrup.) This recipe, derived from Minimalist Baker, is made with coconut milk which makes the recipe not as heavy as normal ice cream flavors are typically. If you are looking for a light, sweet snack that won’t leave you feeling gross before you hit the sheets, then this recipe is exactly that.

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Chef Sandwich: Malai’s Braden Wages

Chefs in Dallas are known for their ability to make Disney magic using simple ingredients, but we wanted to know what, exactly, makes them tick. What sandwich could they eat over and over again? We asked them to make a sandwich and give us the recipe for it. Here, chef and owner of Malai, Braden Wages, shares a banh mi recipe that makes us wish we could be in our kitchen right now. Check out his submission.

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Recipe of the Day: Kenny Bowers’ Meatballs

Before Kenny’s Italian Kitchen existed, and after many long hours and a few too many glasses of wine later, Kenny Bowers’ “Midnight Meatball” recipe was born. In honor of National Meatball Day on Sunday, March 9, Bowers decided to reveal his prized possession recipe a few weeks ahead. Yesterday, he let me in on a few tricks to making meatballs:

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How to Throw an Awesome Vegetarian Super Bowl Party

I’m not a vegetarian, but wings aren’t exactly my thing. Plus, it’s a debbie downer to think about all the chickens it takes to feed the massive population of football-watching wing-eaters in our country. This year, we’re doing something different on SideDish. We’re helping you incorporate more veggies into your Super Bowl Sunday, so when Monday comes, you won’t feel so clogged up. See? We’re looking out for you. And you toilet. Fiber is necesito, my friends.

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How to Cure and Smoke Your Own Bacon

I don’t know anyone who doesn’t love bacon. (But I also don’t know that many people in general, and if someone I encounter doesn’t like bacon, I usually erase them from my memory with alcohol and psychedelic sessions inside a sweat lodge.) I don’t usually go for the turkey bacon, the tofu bacon, or the ostrich bacon I’ve seen springing up in alleyway street vendor stands around Kansas. Bacon is beautiful, erotic, communal, unassuming, nourishing, and full of life-giving neurons and juices. The smell alone could lift a lifeless body from its slumber (under the right moon cycle, of course).

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Recipe of the Day: Butternut Squash Empanadas

Every year—as soon as the leaves start changing colors—my aunt, Tía Irma, makes a large amount of small, sugary empanadas to share with family all over the Mexico and the United States. She fills them up with jelly, dulce de leche, and butternut squash.  After spending some time with her this weekend, I found out […]

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D: The Cookbook Recipes: Pecan Lodge’s Collard Greens

Serves 12 INGREDIENTS For the collard greens: 1 cup bacon, diced 4 ounces butter, unsalted 1 cup yellow onion, chopped 3 pounds collards, stemmed and cut into 1-inch square pieces For the broth: 8 cups water 1 tablespoon salt 3/4 cup brown sugar 2 tablespoons smoked paprika 1 tablespoon garlic powder 1/3 cup cider vinegar […]

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Starting in November, Green House Market Brings Healthy Food to NorthPark Center

Remember Green House, the food truck? Now the team behind it is opening a restaurant inside NorthPark, tucked away behind the movie theater. Instead of junk food, movie-goers can grab a healthy bite to eat and avoid the food court area before they gorge on popcorn. Green House Market should be open by mid-November. The […]

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