We could blather on and on and on about this surprising riff on a Southern classic. But you best experience it for yourself.
Yeah, yeah, we know. You don't need a recipe for mashed Yukon Golds, butter, milk, and salt. Or so you think. Try this and get back to us.
Surely you’ve heard of potatoes roasted in duck fat? Same basic principle—and unspeakable loveliness—applies here.
This one's for the gluten-free, dairy-free, low-carb, and Paleo peeps. It's unlike anything you've ever had, we guarantee it.
Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
Ooooh baby, broccoli blanketed with a rich sauce that takes its oomph from blue cheese and its hint of heat from cayenne.
Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
Sweet. Spicy. Earthy. Puckery. When did anything--or anyone--at your table boast such character? Certain to compensate for your duller dinner invitees.
An effortless, elegant side that fancies up the form as well as the flavor of two enduring entertaining icons: the stuffed mushroom and Thanksgiving stuffing.
Raw Cranberry Relish10/13
This sassy and simple sauce draws on just cranberries, orange, sugar, booze, and a blender. And no, it's not a cocktail.
These spring spears, buried beneath a behemoth of Parmesan, make converts of even the most reticent veggie eaters.
This old-timey gratin comforts with everything one could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Gigondas optional.