A ribeye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes pureed with butter galore do quite nicely.
About Spike Mendelsohn
The son of restaurateurs, Spike Mendelsohn was destined for a culinary career. He graduated from the Culinary Institute of America and trained in restaurants from New York to Napa Valley. Spike was a top contender in Season 4 of Top Chef and returned to compete in Top Chef All Stars: Season 8. He opened Washington D.C.’s Good Stuff Eatery in 2008, and his first book, The Good Stuff Cookbook, is full of the classic American comfort food featured at his restaurant.
Uncle D’s Chili
Jun 17, 2010 by
How do we love the sweetly spicy heat of this chipotle chili? Let us count the ways. Smothered in Cheddar cheese and sour cream. Ladled over burgers. Loaded on potato skins…
- Quick Glance
- 40 M
- 1 H, 40 M
- 9
Uncle D’s Chili and Cheddar Burger
Jun 17, 2010 by
This compelling chili and Cheddar burger is what it is—true guy food, no apologies. Wrap your hands around this messy burger and settle in for the real deal.
- Quick Glance
- 15 M
- 25 M
- 5
Cheddar Cheese Sauce
Jun 17, 2010 by
This eminently slatherable, uber cheesy spread is so stupendously super you’ll want to ladle it on everything–and by that we mean burgers, chili, baked potatoes, french fries, tacos, tater tots….
- Quick Glance
- 15 M
- 15 M
- 14