Bacon, onion, and Brussels sprouts are a great combination. Plus, it takes very little effort and you’ll end up with a spectacular side dish full of flavor. Years ago, Brussels sprouts were only seen during the fall and winter, but now you can find them throughout the year. I personally think that this vegetable tastes […]
Using King Arthur flour, which promises more gluten to end up with a more structured and stable biscuit, these are the ultimate in flaky buttermilk biscuits. Although best when served immediately, you can make these ahead to save time. Warm them just before serving in a 300-degree oven for 10-15 minutes and they’ll be good […]
Upgrade your traditional and classic green bean casserole by using fresh green beans rather than frozen or canned. And instead of canned soup, make a mushroom variation of the classic French velouté sauce. It’s usually made with store-bought fried onions, but you know we’re here to WOW, so we’re making our own crispy shallots.
Using parsnips is a bit unexpected for a holiday dinner, but it’s a root vegetable that pairs nicely with potatoes. It’s also in abundance during the fall season. Latinos call it the “white carrot”. It makes a nice Thanksgiving surprise side dish, but it’s even better the following day! Be sure to save some for […]
We’re skipping the white sauce here and instead, making the most of the cauliflower’s natural qualities of becoming a super creamy puree to bind this delicious side dish together. With butter-toasted breadcrumb for a topping and a citrus herb gremolata (parsley, garlic, and lemon and orange zest), this side is sure to impress.
The holiday season is one of the best times to host fun gatherings and celebrate with those you care for the most, your family and friends. It is also a perfect time to show off your cooking skills. Hosting this holiday for most of us probably means you want your guests to feel warmly welcomed […]
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The ONLY recipe you'll ever need to prepare delicious, restaurant-style guacamole guaranteed to WOW your friends and family.