Toasted bread croutons add a bread-stuffing texture to seasoned wild rice.
Sides & Salads
The trick to perfectly cooked oven fries: blanch the potatoes first, dry them well, then roast them just until barely golden.
Popovers are the American version of British Yorkshire puddings. Melted Cheddar and a hint of spice make these old-fashioned puffs irresistible, hot or cold.
Showing that smoking isn’t just for meat and fish, Paul Cunningham’s signature salad pairs seasonal vegetables with smoky onions.
Raw squash makes a fabulous salad ingredient. Serve this seasonal mixture in small glass bowls or dessert cups to showcase the rich colors of the squash, tomatoes, and greens.
Sarah Malikowski first got the idea for this salad from a restaurant menu that featured raw Brussels sprouts. “I have been serving this salad as a side for dinner as well as a main dish for lunch at work. It would be great for a picnic, but looks pretty enough to serve at a fancy dinner,” she says.
When cooked in a dry skillet, fresh corn kernels take on a rich brown color and roasted flavor.
Spicy and satisfying, this Chinese restaurant favorite is easy to re-create at home. Serve with steamed rice.
Crisp-tender green beans add body to this Greek-style salad.
Don’t be fooled by the name. This delightful blend of orange, ginger, mint, and fresh vegetables is so much more than a cabbage-y side salad.
Flash-roasted rhubarb lends a sweet note to a nutty goat cheese salad.