Sides

Scalloped Potatoes

Here is a more typically American potato gratin, made with cheddar cheese and topped with crispy crumbs.

Spiced Saffron Rice

It’s worth seeking out Basmati rice that’s been imported from India. The rice’s rich floral aroma is created by aging the dried grains for months; domestic producers don’t bother, resulting in bland and uninteresting rice.

Spoon Bread

Imagine if corn bread was a soufflé — that’s this! It makes a great side-dish, but is also delicious drizzled with honey for breakfast or brunch.

Twice Baked Potatoes

These are an American classic and a personal childhood favorite. The basic twice-baked potato is just a baked potato hollowed out, and then stuffed with mashed potatoes made from its own innards prepared in the usual way (butter, milk or cream, salt and pepper) and baked until the top is brown and crusty. This version is an easy and delicious. But from this simple beginning, one can arrive at a nearly infinite number of rich and delicious variations, suitable for the most festive occasions. The simplest embellishment is handful of grated cheese. From there, consider scallions…crisp crumbled bacon…minced pickled jalapeños. You get the idea.

Zucchini Gratin

This colorful gratin is beautiful, easy, and evokes sunny summer memories.