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My Big Fat Greek Salad
My Greek salad recipe made with cucumbers, tomatoes, red onion, olives, and feta is so refreshing and perfect for summer. The best tip I can give you is to toss everything with the red wine vinegar before adding olive oil to get the best flavor.
Grilled Shrimp Louie
The dressing for this dish is made to use with crab, but I think the smoky grilled shrimp are a great summertime twist. Make the dressing ahead of time and chill it before you adjust the seasonings.
Greek Chicken and Potato Bowl
How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken. Plus, some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could've called this Greek Chicken and Potato Salad. But it's come to my attention that these days, people really enjoy eating things called "bowls."
Peruvian Potato-Chicken Salad (Causa Rellena)
This layered Peruvian potato and chicken salad is called "causa rellena" in Peru. There's nothing very unusual about serving a chicken or potato salad at a cookout but this beautiful layered salad is sure to cause a stir! Perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.
Stacked Tomato and Burrata Salad
All you need to know about this tomato and Burrata salad is that burrata means "buttered." Comparing mozzarella and Burrata is slightly unfair, as Burrata is significantly richer and creamier. It's not like comparing apples and oranges — it's more like apples and supermodels.
Slow-Cooked Green Beans
Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you'll ever taste. There's going to be a lot of juice, and that's what you dip your corn bread into.
Grilled Hearts of Romaine
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Loaded Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes loaded with bacon, jalapeño, green onions, and sharp Cheddar can be prepped ahead of time and then baked when you're ready to serve. A delicious and beautiful way to serve sweet potatoes at Thanksgiving.
Roasted Lemon-Pepper Potatoes
If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon-pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.
Spätzle (aka Spaetzle)
Apparently spätzle (aka spaetzle) translates to little swallows in German, which makes a lot of sense when you consider their shape. This recipe for micro-dumplings cooks in a just a few minutes. They're great plain with browned butter or topped with slowly braised meat.
Stovetop Stuffing
This stovetop stuffing recipe is perfect for the holidays since your oven will most likely be full of other dishes! This stuffing is made on the stovetop and it's not just "as good" as a baked stuffing, it might even be better! Serve the stuffing immediately, or reheat it once the oven is available.
Rice-Ah-Roni
Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.
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