With holiday meal planning well underway, now is the time to add a new side dish to round out the menu. These five recipes cover the gamut, from comforting potatoes to savory vegetables and lighter salads.
For this elegant take on potatoes, Chef Justin Burdett layers thin slices and bastes with brown butter to create a crunchy exterior that seals in the creamier center as the pave bakes.
White Castle put sliders on the map way before they became a menu trend on appetizer lists and shareables. The chain created a stuffing recipe around the iconic mini burgers that has gained popularity over the years.
Spicy Roasted Brussels Sprouts with Honey and Balsamic Vinegar
Brussels sprouts take on another layer of flavor when they are roasted. Chef Tamara Westerhold further enhances that caramelized flavor with honey and balsamic vinegar.
Walnut Bread Pudding with Mushrooms, Spinach and Fontina
This savory bread pudding makes a unique alternative to traditional stuffing. Chef Randall Selland uses leftover sourdough bread as a base, adding onions, mushrooms, spinach and walnuts for color, flavor and texture.
The classic green goddess dressing gets a vegan spin with silken tofu as the base, which is blended with roasted poblano peppers and hot honey for a spicy accent, plus cilantro and basil for herbal notes.
Sam Landman of Meals on Wheels of Northeastern Illinois describes his operation's recent reinvention and how his team is weathering today's labor and supply chain challenges.
Lunar New Year falls on Feb. 1, and to celebrate the Year of the Tiger, why not add some new dishes to the menu? These five recipes highlight flavors and ingredients from different Asian cuisines.
