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.
This tea reduction adds notes of black tea and bergamot to contrast the acidity of the vinegar and shallot to accompany, and not cover the flavors of oysters.
German potato salad swaps the mayo traditional in American potato salads for a vinegar and mustard based sauce.
To make this salsa, you literally throw all the ingredients into a blender - it doesn’t get much easier than that!
For some reason it’s extremely hard to find mandarin pancakes even at Asian grocery stores. Luckily they aren’t too hard to make at home.