Side Dish

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.

A professional-grade sweet potato casserole featuring a double-bake technique and a specific butter-to-nut ratio to ensure a perfectly crisp, non-soggy pecan topping.

Learn the secret to restaurant-style crispy roasted broccoli with a golden Parmesan Panko crust and a zesty lemon aioli dipping sauce.

Learn the secret to never-soggy roasted zucchini with this salt-sweating technique and a crunchy Parmesan-Panko crust.

Achieve the ultimate crispy crust with this Garlic Parmesan Roasted Potato recipe featuring the ‘rough-up’ method for a shattering, golden-brown finish.