Side Dish

Learn how to make restaurant-quality Creamy Garlic Brussels Sprouts with Bacon using a sear-and-steam method that ensures they are never mushy or bitter.

A high-heat roasting technique for butternut squash stacks that prevents sogginess, featuring caramelized edges, melted Gruyere, and a honey-butter glaze.

A foolproof recipe for Hot Honey Jalapeño Cornbread featuring a pre-heated cast iron method to ensure a crisp, golden crust and a tender, never-soggy center.

Learn the secret to restaurant-style roasted potatoes with a shatteringly crisp shell and fluffy interior using a unique par-boiling and roughing technique.

A foolproof cheesy cauliflower gratin that uses a dry-roast technique to ensure a crispy, caramelized texture without any watery or mushy results.

A creamy and crunchy broccoli casserole that uses a par-roasting technique to prevent sogginess, featuring a rich white cheddar sauce and a buttery cracker topping.

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.