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The classic bistro salad traditionally consists of a fried egg, bacon, crispy potatoes, and lettuce. Staying within this framework, try changing the way the egg and potatoes are prepared, even substituting smoked salmon or duck prosciutto instead of bacon.
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Zesty, tangy corn salad topped with a fun Chili Lime seasoning from the folks at ZAS! A great side for the Big Game- or practically any occasion.
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Chicken Fried Brussels Sprouts with Duck Fat Peppered Gravy from my friends at Kirby’s Steakhouse! A scrumptious twist to this glorified southern side.
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An awesome appetizer or savory side dish from Executive Chef David Skinner of Eculent. It’s the grainy mustard sauce that will win you over!
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Spaghetti squash seems to be every health nut’s go-to carb replacement. We’ve tried many many recipes before, but no other spaghetti squash recipe comes close to this New York nutritionist’s!
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The name says it all. Uber smokey black eyed peas from my friends at PUNK’S! A super simple side on New Year’s Eve or better yet, year-round!
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One of the most popular sides at the award winning It’s All Good BBQ in Spicewood, TX is the Tater Tot Casserole. We had to duplicate the goodness…enjoy!
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These Olive Oil Mashed Potatoes (“Purè di Patate all’Olio”) from star chef Lidia Bastianich are SO easy! Idaho or Yukon gold potatoes work perfectly, along with kosher salt, black pepper and EVOO – that’s all folks!
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Beautiful butternut squash (“Zucca Gialla Marinata”), sliced and fried, then layered with basil leaves and a simple garlic marinade from Lidia Bastianich! Sure to make for a fabulous appetizer or side for your holiday table.
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Holy Moly! This whipped honey pumpkin butter from my friends at Frank San Antonio is absolutely delicious! Try it on everything from dinner rolls to desserts…
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This tart and tangy cranberry compete from Frank in San Antonio is a must for your Turkey Day table! Just as good with fresh or frozen cranberries- your choice!
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Roasted cauliflower with marinated olives, sun-dried tomatoes, and red peppers, served with Harissa Tzatziki from Chefs Fernando Huerta and Allan Levine of Bistro Lancaster.
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Party size Portabella mushrooms STUFFED with homestyle green bean casserole from Chef Chemo Barrera at The Well in San Antonio. Betcha can’t have just one!
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The bread sets the tone on Thanksgiving! These homemade cheddar onion biscuits hit the spot from Executive Sous Chef Dan Bronke at the Hyatt Regency Hill Country Resort & Spa.
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Here’s a seasonal casserole with all of the ingredients we crave for the holidays! This buttery maple yam mixture only takes about 15 minutes in the oven when it’s ready to go. Enjoy!
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