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.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.