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