Sweet Mexican corn cake, also known as pan de elote, is a moist, scoopable buttery corn cake that is a cross between a warm corn pudding and cornbread. Serve as a side dish with spicy Mexican food, rice and beans, or chili. INGREDIENTS: 1/2 cup butter, softened 1/3 cup masa harina 1/4 cup water 1...Read More
Just like Grandma used to make —these corn fritters are pan-fried until crispy on the outside and light and airy on the inside! You can serve corn fritters as a side dish to fried chicken or fish or as a savory appetizer topped with a spoonful of sour cream, salsa, and chopped green onions. However,...Read More
Looking for a delicious side dish to go with grilled flank steak, carne asada, or marinated chicken? Look no further — this grilled Mexican street corn elevates a backyard cookout to a full-fledged summer party! Plan on doubling your portions — once guests taste the corn, no one can resist a second helping. INGREDIENTS: 6...Read More
What you will need: Peppers (however many you are roasting)Some olive or grapeseed oilA heat source such as a grill, broiler, open burner, or propane torchA large heat resistant bowl (one large enough to contain your peppers), or a sturdy paper sackA lid for the above bowl or plastic wrap to coverRead More
Chef Andrew Cohen suggests using a non-stick skillet for this recipe. “I’m focusing more and more on healthier preparations of my favorite foods. A good ceramic skillet is a good investment for using less fat.” INGREDIENTS: 1 lb. bag ready-to-use spinach from Spade & Plow Organics 1/2 teaspoon olive oil 2 spears green garlic, white...Read More
Polenta makes a delicious side dish that can easily replace rice or potatoes — and it’s fantastic as a base for ragu, sauteed vegetables, or even stews! Serve it with chicken cacciatore, braised short ribs, or coq au vin. INGREDIENTS: 2 cups water (or part chicken stock, if desired) 2 cups whole milk 1/4 cup...Read More
This creamy mushroom and spinach side dish is wonderful with grilled spinach or pork chops. Additionally, this sauce could easily be stirred into cooked pasta and served as a main dish. INGREDIENTS: 4 tablespoons butter 1 tablespoon olive oil 3 cloves garlic, minced 1 tablespoon tomato paste 1 lb. small button or cremini mushrooms, cleaned...Read More
INGREDIENTS: 4 pounds sweet potatoes, peeled and cut into 1-inch chunks 2/3 cup red jalapeño pepper jelly 1/3 cup red wine vinegar 1/4 cup minced fresh cilantro About 3 tablespoons fresh lime juice Salt (we like Maldon) METHOD: Preheat oven to 450°F. Lightly oil a rimmed 13 x 18 baking pan. Spread the sweet potato...Read More
Although we love baked sweet potatoes, steaming is quicker and produces a perfectly moist potato. Steamed baked potatoes take about 30 minutes, while baked potatoes take at least an hour. This method is for medium-sized potatoes. However, if you have only large-sized potatoes, you can cut them in half. (1) Fill the lower part of...Read More
