With Thanksgiving around the corner and winter holidays close behind, there’s an uptick in festive meals and catering events. Any one of these five side dishes will elevate the occasion.
Walnut Bread Pudding with Mushrooms, Spinach and Fontina
This savory bread pudding makes a unique alternative to traditional stuffing. Leftover sourdough bread is the base, with onions, mushrooms, spinach and walnuts added for color, flavor and texture.
Roasted Brussels Sprouts with Honey and Balsamic Vinegar
Brussels sprouts take on layers of flavor when they are roasted, then tossed with honey and balsamic vinegar. The sweet-sour combo gets a kick of heat from a sprinkling of chili flakes.
For this elegant take on spuds, Chef Justin Burdett of Crook’s Corner in North Carolina layers thin slices of potato and bastes them with brown butter to create a crunchy exterior that seals in the creamier center as the pave bakes.
Change up ordinary sweet potatoes by pureeing the cooked insides with roasted garlic, crystallized ginger and goat cheese, then combining the mixture with diced pears and baked.
Baseball parks across the country have been cooking up a storm in the offseason, and fans can expect to be well fed from the crack of the first bat through the playoffs. Also on tap: new tech.
