The roasted carrots are seasoned simply with salt, pepper and a touch of cayenne for a bit of spice then topped with creamy burrata cheese and some crispy, glazed walnuts.
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The delicate blossoms are stuffed with ricotta and lightly coated in a beef batter before being fried until the baby zucchini are tender and the squash blossoms stuffing is melty.
California avocados are a great way to thicken sauces and add a creamy element to any dish.
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.
Most people fall on one end of the spectrum or the other -- do you like your mashed potatoes with lumps or without?
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!
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.