Vegetables
Sweet Hot Mustard Slaw – It’s All About the “Cassage”
I’m not particularly picky about my coleslaws, and as long as they’re properly made, I enjoy a wide…
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Tips and Techniques
Crispy “Everything” Flatbread – “Everything” and Everything
These crispy “everything” flatbread crackers aren’t just called “everything” because they’re inspir…
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Side Dish
Sweet Potato “Hummus” – So Close
One of my all-time favorite things to do is take an iconic recipe, and somehow tweak it to maybe ma…
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Side Dish
Baked “Fried” Rice – Once Cooked
If you have a bunch of cold, leftover rice around, you should probably just use the classic method …
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Side Dish
German Potato Dumplings (Kartoffelkloesse) – Dial-Up Some Delicious Dumplings
Sorry for the late upload, but I had some mysterious modem issues, and this German potato dumpling …
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Side Dish
My Big Fat Greek Baked Beans – Finally!
As I may have mentioned on Twitter several times, Michele and I have both been sick all week, so p…
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Side Dish
Garlic Noodles – Roasted Garlic Crab Sold Separately
These deceptively simple, yet devastatingly delicious garlic noodles were invented in San Francisco…
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Side Dish
Brazilian Cheese Bread (Pao de Queijo) – Fast, Fun, and Inadvertently Gluten-Free
Brazilian cheese bread is very easy to make, and features a chewy, cheesy, bready center, encased i…
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Side Dish
Crispy Yuca Fries – More Uber Than Tuber?
These crispy yuca fries are often presented as a healthier alternative to fried potatoes, but the t…
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Side Dish
Loaded Twice-Baked Sweet Potatoes – A Savory Delete of the Sometimes Too Sweet
They say your greatest strength is also your biggest weakness, which certainly is true when it come…
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Vegetables
Sweet Potato Soufflés – Even Easier Than Easy
Soufflés have always had the reputation for being a difficult, and temperamental thing to make, whi…
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Side Dish
Green Chile Pesto and Roasted Chayote Squash Side Dish – Thanks, Rick!
If you’re going to steal one Rick Bayless recipe, you might as well steal two, which is exactly wha…
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Side Dish
Baked Potato Puffs – A New Way to Pomme Dauphine from a Potato Fiend
The hardest line cook job I ever had was working the broiler station at the Carnelian Room, where o…
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