Recipe report: Stand back for these scene-stealing steakhouse sides

Start with made-from-scratch mashed potatoes, add an array of toppings and you have the fixings for a festive and customizable mashed potato bar. Erica Moore, creator of the concept for Bonne Bouffe Catering, sets out traditional garnishes, such as shredded cheese, bacon, chopped scallions, horseradish sour cream and smoked salmon, but jazzes up the selection with more unique options. These include olive tapenade, roasted eggplant slivers, garlic-sauteed shrimp and caramelized onions.Get the recipe

Chef Aaron Holt gives classic green goddess dressing a vegan spin by using silken tofu as the base. He blends that with roasted poblano peppers and hot honey for a spicy accent, then adds cilantro and basil for herbal notes. The dressing takes the usual green salad to another level of taste excitement.Get the recipe

Chef Jasper J. Mirabile turns macaroni and cheese into a luxe dish by adding farmstead mascarpone cheese and cooked lobster to the comfort food favorite. While elbow macaroni is traditional, a fancier pasta shape can make the dish a signature for your operation.Get the recipe

Portabella mushrooms brushed with garlic-infused olive oil and loaded with stuffing mix, creamy spinach and artichokes will be a welcome addition to any Meatless Monday menu. Topped with an Italian cheese blend, it is a rich and hearty dish, satisfying even the most ardent carnivore.Get the recipe

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. Eggs, milk and fontina cheese enrich the pudding and hold the ingredients together so it bakes up into a craveable side dish.Get the recipe