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.
Ina takes her classic pesto recipe and turns up the volume by incorporating chopped spinach, extra Parmesan cheese (because more is always better), lemon juice to maintain the vibrant colors, and mayonnaise for added creaminess. This flavorful mixture is then tossed with bow-tie and fusilli pasta, peas, and toasted pine nuts.
I’m counting down to Ina’s memoir release by sharing one favorite recipe daily from each of her 13 cookbooks! First up, the OG, The Barefoot Contessa Cookbook and Ina’s mouthwatering Potato Fennel Gratin! It’s decadent, comforting and someone is going to have to come over and pry this out of my hands before I devour it all