Side Dishes

“Poor & Lazy” Stewed Peppers

Makes 4 to 6 servings Ingredients 4 green bell peppers 2 red bell peppers 2 yellow bell peppers 2 1/2 cups extra-virgin olive oil, plus as needed for drizzling 3 red onions, sliced thin 2 carrots, sliced 1/4 inch thick 4 celery stalks, trimmed, sliced 1/4 inch thick 1/2 cup […]

Chef's Notes Plus

4th of July Side Dishes to Steal the Show

Either you’re the person who waits all year for a grilled hot dog or burger, or you’re the person testing the limits of those paper plates with a scoop of every side dish, because nothing beats a good potato salad. Of course, no food decision is a bad decision, so […]

Free Recipes, Side Dishes

Brussels Sprouts with Bacon

Makes 6 as a side dish Slab bacon, or unsliced bacon, can be found at specialty stores or from your local butcher. If you aren’t able to find slab bacon, look for thick-cut bacon, but your typical bacon or even pancetta will work just fine.

Breakfast and Brunch, Side Dishes

Garlic Cheese Grits

Makes 8 servings These grits get a great garlic flavor from just a little bit of garlic and they are jam-packed with cheese and butter, just the way they should be. The Tabasco and the cayenne give them a little kick. You may opt to leave out the eggs and […]

Side Dishes

Maple-Glazed Turnips

Makes 4 servings Pan-steaming, an excellent technique for cooking vegetables, uses a small amount of flavorful liquid in a covered pan. There are two benefits: a quick cooking time that helps retain nutrients and color, and a flavorful liquid you can reduce to make a simple sauce. Ingredients 2 lb […]

Side Dishes

Potatoes au Gratin

Makes 4 to 6 servings Ingredients 1 3/4 lb russet potatoes 5 garlic cloves 2 cups whole milk Freshly grated nutmeg, as needed Salt, as needed Freshly ground black pepper, as needed 3/4 cup heavy cream 4 tablespoons butter, cut into small pieces Directions Preheat the oven to 350°F. Butter […]

Side Dishes

Potatoes Colcannon

Makes 6 to 8 servings Ingredients 1 pound cabbage, large dice 3 1/2 cups chicken stock or water 2 1/2 pounds Yukon Gold potatoes, peeled and quartered 1 cup whole milk 1/4 cup sliced scallions Salt and pepper, to taste 1/8 cup melted butter 4 slices of bacon, cooked crisp […]

Chef's Notes Plus

Thanksgiving Stuffing Free-Style

Stuffing (or maybe you call it dressing?) is highly personal. You might follow the same family recipe each year, or maybe you go out in search of something new and exciting. More often than not, you might be let down. This isn’t because the recipes are bad, but it’s because […]

Family Fun

Try New Things: All Aboard the Grain Train!

Are you ready to try new things? The key to being a super-foodie is tasting everything, even if it’s something you are pretty sure you won’t like. Because often you’re wrong, and it turns out you love something that you thought would be disgusto! And while some foods are a […]

Chef's Notes Plus

What I’m Cooking: Green Bean and Potato Salad

The main course is sort of the easy part. We can all grill chicken or roast a pork loin, but with limited ingredients, it can be the sides that throw us off. You can only eat boxed macaroni and cheese so many times, even during a global pandemic. Veggie sides […]