Mains and sides

It’s the return of the Tin Chef!

As some of you know, I’ve finally started actually cooking, after thirty-some-odd-years of basically never doing it. I now have a nice array of recipes I like and can do, and enough confidence now that I’ll happily browse a magazine or cookbook and go “oooh, that sounds tasty, maybe I should try it,” as long as the recipe isn’t too daunting.

But almost everything I make is a single-dish meal, or if it isn’t, then we just throw some spinach on the plate as a salad. I’m still not much good at making a main dish and a side dish to go with it. Partly because that type of multitasking is still a little difficult for me — making sure things are ready around the same time, but don’t demand my attention at the same instant such that something winds up burning — but also just because . . . I have a hard time judging what things will go well together.

I know that to some extent the answers to this are a) it doesn’t matter that much and b) I can experiment and see what works and what doesn’t. But I’ve got a whole list of side dishes I’d like to try someday, and every time I look at them and go “I dunno, would that pair well with this main item?” I wind up going back to the single-dish things I’m comfortable with. So I put it to you, the cooks of my readership: how can I get better at this? I have two different “meat with balsamic + fruit sauce” main dishes I like — one chicken with balsamic vinegar and pomegranate juice, one pork chop with balsamic vinegar and dried cherries — and the fruitiness keeps making me second-guess whether a given side dish would make a good complement. And there are a lot of main dishes I haven’t even really taken a crack at yet. If I had some guiding principles for figuring out what combinations are good, I might experiment more.

Mirrored from Swan Tower.