A modern take on a soul food staple – cauliflower rice is a great way to make any meal veggie-packed. Add dried cranberries and roasted butternut squash to give this dish a holiday spin.
When asked to develop a recipe inspired by the work of famed cooking teacher and cookbook author Anne Willan, a gratin sprang immediately to mind. Anne is best known as the founder of the La Varenne Cooking School in Paris and nothing feels more effortlessly French than a simple fennel gratin.
These crave-worthy Loaded Skillet Mashed Potatoes are the perfect when you have leftover mashed potatoes. In fact, they are so good; you will find yourself making extra potatoes often!
Yellow squash (and a little zucchini for color) are the basis for the classic squash casserole. We’ve added the golden crunch of parmesan-panko bread crumb topping and added Swiss cheese to the cheddar for a little nutty flavor.
There is no other dinner roll quite like the beloved Parker House roll: it is soft and mildly sweet, with a tender, flaky texture and luxurious melt-in-your mouth consistency. Make them even more of a cause for celebration with the sage-honey butter.
This meaty side dish adds depth of flavor to any meal—and is a cinch to prepare! It may be made ahead without the arugula and re-heated. When it is re-warmed, toss with the arugula to allow it to wilt slightly.
Brussels sprouts shine in this quick and easy side dish. Their nutty flavor is complimented by a bit of garlic and balsamic vinegar.
Roasting fennel heightens its natural sweet flavor and leaves just a subtle hint of the enticing licorice flavor for which it is known.
Equally at home as a simple weeknight dish and as part of a festive holiday meal, roasted sweet potato wedges are flavorful, easy to make and healthful.
Making a potato galette is an easy way to impress. With a quick cook on the stovetop to jump start the cooking and a longer bake time in the oven, the outer potatoes get crispy brown while the inner potatoes are soft and luscious. The hardest part of the whole thing is flipping it over onto a platter!
The idea of making flaky biscuits may sound daunting but it really just requires you to fold the biscuit dough a few times to make the flaky layers of dough and butter. Don’t be scared, because the payoff in the end is a light and fluffy biscuit that flakes apart when you bite into. Totally worth the minimal effort involved.
The addition of rosemary and garlic along with a top notch extra virgin olive oil bring the traditional mashed potatoes to a shining star dish all by itself. The fact that it’s super easy to make is just a bonus.
This vegetarian friendly stuffing is one of the surprising highlights of a more traditional meat laden menu. It is bursting with “meaty” umami flavor courtesy of the blend of wild mushrooms used. Dry vermouth, a fortified wine flavored with various herbs and botanicals, adds an additional layer of subtle sophisticated flavor.
The traditional sweet potato casserole with sticky sweet marshmallows on top is a classic favorite at Thanksgiving dinner tables. This re-imagined version brings it to a whole new level with a pecan crumble for texture as well as a sweet and fluffy brown sugar meringue piped on top. If you don’t like your sweet potato casserole candy sweet, just skip the meringue topping and bake it with the pecan crumble alone.
Use real baby carrots with the greens partially on, and not “baby cut” carrots, which are much shorter and thicker, and are simply large carrots that are cut into a “baby carrot” shape.
While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.
This au gratin side dish takes advantage of all the summer squash that you see at the grocery store and farmers market. The touch of fresh sage hints at the autumn season just around the corner. Try to find a nice crusty rustic bread to cube and use for the au gratin. The texture it lends to the dish is key!
Quinoa, a high protein, gluten-free, and easily digestible grain, hails from South America but takes on flavors from any region. Here it is paired with ginger, sesame and snow peas for an Asian flavor.
Lardons are small bits or strips of slab bacon or pork fat that add rich, meaty flavor. The bits act almost as a condiment, but the rendered fat is also often used to flavor the other ingredients, as is the case with the potatoes below. Regular bacon may be used as a substitute, but slab bacon results in bits with more chewy heft.
Roasting mellows the radishes bite without depleting it of character. These gorgeous gems are oddly addictive—and add an unexpected element to any meal.