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.
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This is one of the easiest vegetable side dishes and also one of the biggest crowd-pleasers!
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.
German potato salad swaps the mayo traditional in American potato salads for a vinegar and mustard based sauce.
Tender, blanched green beans are pan-fried with an aromatic mix of garlic and ginger combined with ground pork.
These Brussels sprouts are roasted until the outside leaves are crisp and slightly charred and the insides are tender.
These honey glazed roasted carrots are great as a side to accompany chicken and other roasts – you can even pop them in the oven so they cook at the same time.
Thanksgiving dishes should take up only limited amounts of preparation time, and these sweet whipped potatoes are a case in point, as they are made easily with a food processor.
Blanching gives beans a fresh flavor and the perfect texture. This process is also easy to do if you want to make beans to serve later.