Great Twice Baked Potatoes
These twice-baked potatoes went over smashingly at a party. Easy to make (if you don't mind the cooking wait), impressive looking and tasting!
Farro with Wild Mushrooms
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
Potato and Parsnip Gratin
Despite their unique and delicious flavor and fun-to-pronounce name, parsnips have really never caught on. We're going to hide them in a potato gratin and our friends and family will enjoy them without even knowing it! This is great as a brunch or breakfast potato side dish.
Baked Fennel with Parmesan
A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.
Very simple, and very good: semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature.
Rebecca's Wild Rice Pilaf
A wonderful combination of rice, onions and mushrooms. Great served with chicken!
How to Make Perfect Polenta
Creamy, cheesy polenta is a side dish that goes great with all kinds of meats and sauces. You don't have to stir it constantly with Chef John's technique.
Uli's Apple Red Cabbage
My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!