With Halloween in the rearview mirror and Thanksgiving quickly approaching, it’s time to think about side dishes for holiday meals. These five recipes will take you straight from the thinking stage and into the kitchen.
Country Fried Potatoes with Onions and Green Peppers
Potatoes are available year round, but when there’s a slight nip in the air, their earthy flavor and heartiness seem more welcome. At Saltbox Seafood Joint in North Carolina, Chef Ricky Moore pairs thickly cut potatoes with bell peppers, onions and garlic for a satisfying side that can complement many entrees. Click to see recipe.
Grilled Acorn Squash with Almonds and Melted Fennel
Almonds, fennel, leeks, sumac and a sprinkling of kasseri cheese add contrasting textures and flavors to this veg-centric dish. Acorn squash is in season most of the year and makes a colorful and healthy addition to the menu at Hathorne Restaurant in Nashville. Click to see recipe.
Spicy Roasted Brussels Sprouts with Honey and Balsamic Vinegar
Brussels sprouts take on another layer of flavor when they are roasted. Chef Tamara Westerhold of Cherubina Catering further enhances that caramelized flavor with honey and balsamic vinegar. The sweet-sour combo gets a contrasting kick of heat from a sprinkling of chili flakes. Click to see recipe.
In this recipe, vegetables pair with fruit—specifically, sweet potatoes with pears—for a colorful side dish. Crystallized ginger and garlic reinforce the sweet-savory flavors of the dish, while goat cheese adds a creamy counterpoint. Click to see recipe.
Four cheeses and the addition of caramelized onions make this mac and cheese worthy of gastropub fare, which is how The Green Well identifies itself. Peas, tomatoes and mushrooms add a boost of vegetables. Click to see recipe.
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.