Jeremy Salamon’s Cucumber & Buttermilk Ranch is a cool, creamy summer salad with a bold horseradish kick. It features crisp cucumber spears tossed in a lemony ranch dressing with mustard, garlic, and a hit of heat. A simple, standout side from Second Generation.
Casey Elsass’s What Can I Bring is packed with crowd-pleasing, transport-friendly recipes, perfect for summer gatherings. I made the Perfect Pasta Salad with pesto, salami, mozzarella, and banana peppers – flavorful, fresh, and equally good hot or cold. With BBQs and potlucks ahead, this book is already a favorite!
Nok Suntaranon’s Pad Ma Kua Yaow (Stir-Fried Eggplant) is a bold, flavorful Thai side dish made with simple ingredients. The eggplant is wok-fried and tossed in a savory-sweet sauce with Thai basil, garlic, and chilies. It’s quick to make and absolutely packed with sweet, spicy, and umami-rich flavor.
This Cantonese Pork Belly Fried Rice features crispy five-spice marinated pork belly lardons cooked to golden perfection. The dish combines aromatic ginger bloomed in rendered pork fat with rice, dark soy sauce, Shaoxing wine, and wilted cabbage, finished with fresh scallions for a comforting Chinese classic.
A classic mashed potato recipe elevated with shredded cheddar, parmesan, and scallions. Creamy, flavorful, and perfectly balanced, these potatoes are the ultimate Thanksgiving side dish.
A mouthwatering Thanksgiving side dish featuring sticky rice steamed to perfection, combined with sautéed onions, Chinese sausage, and shiitake mushrooms. Seasoned with soy sauces and chicken stock, then baked for crispy edges.
Jeremy Salamon’s Carrots & Crispy Speck elevates the humble carrot into an elegant fall dish. Smooth carrot puree serves as a base for roasted carrots, topped with crispy speck and fried sage. A finishing drizzle of lemon juice and fermented garlic honey adds bright, complex flavors.
Ina’s Baked Farro and Butternut Squash was one of the very first Ina recipes I made (#22 to be exact) and a dish that’s made it to many “Best of Ina” lists. It’s such a simple recipe that’s hearty enough to be the dinner main but also works well as a side.