Side Dish

Learn how to make restaurant-quality sauteed spinach and onions that are never watery or slimy using moisture management and heat control techniques.

A foolproof recipe for creamy scalloped potatoes using a roux-based tempering technique to prevent curdling, resulting in a silky, golden-brown finish.

Learn the secret to perfectly emulsified, non-curdling scalloped potatoes using a starch-infusion simmer technique with fresh rosemary and Gruyere cheese.

Master the secret to non-soggy drop biscuits with this garlic cheddar chive recipe featuring a preheated baking sheet technique for a perfectly crisp crust.

A professional-grade potato salad featuring Yukon Golds and sweet peas, using a unique steam-dry method to ensure a thick, creamy coating that never gets soggy.

Learn how to make restaurant-quality sautéed vegetables with this high-heat searing method that ensures crisp asparagus and golden-brown mushrooms every time.

A foolproof recipe for scalloped sweet potatoes using a par-roasting technique to prevent sogginess, resulting in tender slices and a thick, velvety Gruyère cream sauce.

Learn how to make restaurant-quality cheesy garlic rice that is fluffy and never gummy. The secret is in the rinsing and toasting techniques.

Learn how to make restaurant-quality roasted mushrooms with a firm, meaty texture and rich garlic butter flavor using a high-heat roasting technique.

Learn how to make fluffy, cloud-like mashed potatoes with roasted garlic and rosemary using the steam-dry method to prevent a gummy texture.