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Chef John's Best Mushroom Gravy
This mushroom gravy recipe is easy to make from scratch. It can be made with any type of stock, but I used beef stock here since I'm going to be serving the sauce with meatloaf.
Persian Rice
This Persian rice with golden potatoes and saffron takes the grand prize. I believe I've posted a few foolproof methods for cooking perfect rice, but the beauty of this method is that it doesn't rely on any specific measurements or exact times. This will make some of you very nervous but just go with it.
Fast and Easy Creamed Spinach
This somewhat healthy creamed spinach recipe is lighter than traditional creamed spinach. It is a little easier, a little quicker, and a little more contemporary. Have all your ingredients ready to go ahead of time. It's a classic steak side dish.
Chef John's Perfect Mashed Potatoes
This mashed potatoes recipe shows you the proper technique for making buttery, fluffy, lump-free mashed potatoes every time for the ultimate comfort food.
Fondant Potatoes
My fondant potatoes are oven-braised in a buttery, thyme-flavored sauce. The result of this old-school method? Golden brown potatoes with a crispy crust that remain rich and creamy on the insides. Serve this classic French side dish alongside roast chicken, beef, or fish.
How to Make Perfect Polenta
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a great base for any kind of saucy meat or mushroom ragout.
Parisian Potatoes
If you are cooking for somebody special on date night, these gorgeous crispy potato balls would be an excellent choice. They are essentially a round butter-flavored French fry. You will need a Parisian scoop (melon baller) to make this recipe. Serve with a nice bistro steak.
Chef John's Duchess Potatoes
Duchess potatoes are the perfect special occasion side dish. You can prepare them in advance and then bake them when you need them.
Chef John's Jollof Rice
This is a foolproof recipe for cooking Jollof rice, West Africa's most popular dish. I like to serve it as a side with my West African-style grilled beef (Suya), but it can also be a main course.
Mashed Potato au Gratin
This spectacular mashed potato au gratin is my favorite potato side dish, mashed potatoes, topped with my other favorite potato side dish, potatoes au gratin. Beautiful, buttery mashed potatoes, with crusty, cheesy potatoes on top—it's a whole new exciting way to eat potatoes.
Golden Butter Rice
This golden butter rice, flavored with ginger and turmeric, is a forgotten way of cooking butter rice. It isn't cooked rice with butter stirred in, it really is rice cooked in butter. This is my favorite version, with seasonings inspired by a classic Indian drink called golden milk.
Big Fat Fondant Potatoes
These big, fat fondant potatoes are meltingly creamy on the inside, deeply caramelized on the outside, and have a rich, savory flavor from being bathed in butter and a miso-dashi broth. Your best steak has a new best friend.
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