Potatoes are roasted and scooped out and then mixed with a combination of sour cream, milk and lots of cheddar cheese. The potatoes are then refilled and baked until the tops are golden brown.
Chunks of brioche bread are tossed with pancetta, sautéed mushroom, and kale then combined with an egg mixture and topped with an abundance of cheese for an alternative to traditional holiday stuffing.
Most people fall on one end of the spectrum or the other -- do you like your mashed potatoes with lumps or without?
For years whilein high school this was my go-to for a summertime snack. It was easy to toss together when my friends and I were lounging poolside.
Similar to Mexican eloté, the corn is cut off the cob then sautéed in a pan and tossed with a mayonnaise and sambal chili paste mixture, as well as with green onions, cheese and of course the pièce de résistance– bacon.
This is one of the easiest vegetable side dishes and also one of the biggest crowd-pleasers!
When you’re carving pumpkins for jack-o'-lanterns, save the seeds and roast them tossed in ranch spices for a healthy, salty snack.
Cloudlike mashed potatoes whipped with butter, cream and cheddar cheese are what dreams are made of. At least they’re what my dreams are made of.
In this recipe, I have added slices of the various vegetables typically included in ratatouille, a Provençal French dish, to a pan in a circular arrangement and then topped it with breadcrumbs and cheese (a gratin) making for a simple and aesthetically pleasing side.
This mignonette provides a light, fruity and “summery” twist on the oft-used red wine and shallot accompaniment for oysters.