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Entries tagged with 'Thanksgiving other sides'

Sam Sifton's Braised Collard Greens

Serious Eats Kate Williams 1 comment

I knew going into the recipe that the bacon and butter would taste great with the greens, but the beer was a total surprise. Its beer-ness dissipates during cooking, leaving only malty sweetness and just a hint of fermented grain to the greens. It was this extra level of complexity that made these greens my favorite side of the season. More

Crispy Creamy Fennel Gratin

Serious Eats Kerry Saretsky 3 comments

Fennel braised in cream until it's soft and baked under a crunchy blanket of breadcrumbs, herbs, and Pecorino Romano is a bright and original take on the original scalloped potato. More

Marinated Carrots with Mint

Serious Eats Marisa McClellan Post a comment

This recipe is essentially my riff on the marinated carrot salad you so often find on the pickle bar at falafel restaurants. I've streamlined the ingredients a little, to keep it easy and pantry-friendly, and whenever I make it, the bowl or jar empties fast. More

Alice Waters' Swiss Chard Gratin

Serious Eats Blake Royer 9 comments

This recipe from The Art of Simple Food would convert just about anybody to Swiss chard. And while that rule could be applied to most gratins—heavy amounts of cream and cheese works wonders—Waters opts instead for a sprinkle of flour to thicken the base of milk. It keeps the taste clean and light while still bringing that stick-to-the-bones heartiness. More

French in a Flash: Quick-Braised Young Leeks with Parmesan and Thyme

Serious Eats Kerry Saretsky 5 comments

Tender, softly-onion leeks are roasted with the autumnal flavors of thyme and Parmesan for a soft, earthy, nutty, awesome side dish. More

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