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Easy Broccoli Salad
This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
The Perfect Picnic Pasta Salad
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an afterthought to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
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.
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.
Chef John's Creamy Blue Cheese Dressing
A cheese grater and a wedge of frozen blue cheese feature in this top-secret method for creamy blue cheese dressing. The grated cheese blends in perfectly as opposed to larger chunks which just sink to the bottom.
Celery Root Puree
I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.
Chef John's Baked Mushroom Risotto
The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.
French Onion Green Bean Casserole
A classic green bean casserole is elevated with some of my favorite flavors from French onion soup — caramelized onions and Gruyère cheese.
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.
Chef John's Twice-Baked Potatoes
When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these twice-baked potatoes are a great way to express flair for the dramatic.
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.
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