There’s nothing better than a simple dish that’s flavorful and easy to make! These are the recipes we lean into during a busy week…and also during the jam-packed holiday season.
Chef Jackie Page’s side dish recipes bring comfort food to your home table. They let your entrée shine while providing a blend of flavors your guests will relish. In addition to flavor, these dishes please the eye, too! Your guests will be raving about the look and the taste. Is your stomach rumbling yet?
Ditch that traditional casserole made with canned green beans for Jackie’s Green Bean Casserole. This recipe uses all fresh ingredients and is presented in a more deconstructed manner. Its vegetable crunch and scratch-kitchen flavors elevate this traditional dish to an all time high.
Thick slices of sweet potato drizzled with butter and baking spices. A half hour in the oven. What do you get? Delicious Sweet Potato Stacks, a side dish with earthy undertones, a bit of natural sweetness, and an aroma that can’t be beat.
Unlike many recipes you may have tried, this Corn Pudding Cakes recipe eliminates added sugar to let the sweetness of the corn shine through. Just the right combination of flour, cornmeal, and egg, creates a firm bake that holds its shape well enough to use cookie cutters for fun shapes.
There are over 150 species of roses, but none more suitable or more appreciated at the holiday table than Bacon Potato Roses. Limited cultivation and rapid maturation, otherwise known as few ingredients and a short cooking time, yield a “floral” centerpiece with an alluring aroma.
Easily served as a elegant starter — or as a main dish alongside a salad of winter greens — this Pear and Goat Cheese Bites recipe combines warm, crispy phyllo, an indulgent filling, and a drizzle of hot honey. Beware! You’ll have trouble limiting yourself to just one.
Easy to make as a holiday side dish or as a weeknight main course, this stuffed butternut squash recipe is rich with flavor. Cranberries and pecans bring a bit of winter sparkle to a base of squash and sausage. Feta adds a hit of umami. Served piping hot with a glass of rosé, the overall flavor profile is greater than the sum of its parts.
Recipe by Chef Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce
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