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Tag: Recipes: Sides

Market to Table with Steven Satterfield

Summer: Roasted eggplant with lemon-garlic yogurt and roasted cherry tomatoes, plus 3 great salads

Miller Union chef Steven Satterfield takes us to Freedom Farmers Market, where he finds plump eggplants, vibrant tomatoes, and crisp beans.

Barley, corn, and tomato salad

Pearl barley cooks quickly, making it a convenient grain for fast weeknight dinners. You’ll find the other main ingredients in this main course salad—sweet corn, tomatoes, peppers, and zucchini —at area farmers markets now.
Matthews Cafeteria Biscuits

Technique: Matthews Cafeteria’s Michael Greene on fluffy biscuits

Michael Greene grew up on these old-time fluffy “cat-head biscuits” that have been a Matthews Cafeteria signature for six decades.He learned to make them by watching the cooks mix, roll, cut, and bake some 300 to 500 a day in a sprawling old basement kitchen where he has spent much of his life.

Green bean, potato, and Sungold salad

The main ingredients of this salad are often among the first of summer. Bright, crisp beans are fair consolation as spring salad greens fade from local farmers markets. Note that the vinegar will discolor the beans and basil, so don’t stir it all together until you’re ready to serve it.

Rainbow chard with lemon and garlic

Spinach fades quickly in Southern gardens, but chard—another dark leafy green with a mild but vibrant flavor—can last well into summer. A close relative of the beet, chard is a natural match to bright citrus.

Pimento Cheese Popcorn

How many ways can you serve pimento cheese? In Pimento Cheese: The Cookbook (St. Martin’s), Memphis food blogger Perre Coleman Magness pushes the boundaries of the “pate of the South” beyond the usual formula of grated cheese, pimento, and mayo to include soups, mains, sides, and more.

Kren’s Brussels sprouts with toasted pecans

Brussels sprouts are still a long way from winning any popularity contests, but their stature in the vegetable world is on the rise, thanks to thoughtful chefs and home cooks who are finding creative ways to showcase them in a more flattering light.

Roasted sweet potato, apple, and brown rice salad

Fall favorites come together in this nutty, earthy side dish.Ingredients1 large sweet potato, peeled and cut into 1/2-inch cubes 1/4 cup olive oil, divided Kosher salt and pepper 1 shallot, finely chopped, divided 1 teaspoon honey 3 tablespoons apple...

Savory acorn squash puree

Winter squashes get their name from their long-lasting storage talents, but the bulk of the crop is actually harvested in late summer. One of my favorite ways to prepare it is also one of the simplest.

In Season: Smoke Ring’s no-hassle Brussels sprouts

Brussels sprouts have familial ties with collard greens, broccoli, kale, and kohlrabi, so it’s no wonder they’re in peak season at the same time. Chock full of vitamin C, fiber, and nutrients, even the syrup-dressed styles are good for you. Since the crispy, sweet globes are a stand-out side at Smoke Ring in Castleberry Hill, we asked chef Jordan Wakefield for the how-to.

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