This richly flavored roasted yam mash from Chef Pamela Burns of the Wild Plum Café is comfort food elevated to café sophistication. Garnet yams are baked with butter, garlic, brown sugar, and a hint of maple syrup, then mashed with cream for a velvety finish. The result is a side dish that balances sweetness, warmth,...Read More

These Caribbean-Spiced Sweet Potatoes capture the sunny warmth and bold flavors of island cooking — a perfect balance of sweet, tangy, and gently spicy. Baked until tender, the sweet potatoes are glazed with a fragrant blend of fresh orange and Key lime juice, dark rum, brown sugar, and allspice, then infused with the subtle heat...Read More

This rustic yet refined side dish highlights the natural sweetness of roasted fingerling potatoes, caramelized onions, and mellow garlic brought together by a tangy balsamic glaze. The leeks and red onions add layers of flavor and color, while the balsamic reduction gives everything a glossy finish and a touch of acidity. It’s a simple but...Read More

Golden and crisp on the outside with soft, fluffy centers, these traditional British roasted potatoes are the ultimate comfort side dish. A staple alongside Sunday roast beef or lamb, they’re equally delicious served with roast chicken, grilled meats, or even fish. Parboiling the potatoes before roasting ensures that irresistible contrast of crunchy edges and tender...Read More

Better known among friends as Sofia’s Fabulous Potatoes, this rustic dish is a staple in Greek villages—simple yet unforgettable. At a recent dinner party, Sofia casually peeled and chopped potatoes while chatting with guests, sprinkling in seasonings almost absentmindedly. But the moment everyone tasted the finished dish, conversation stopped and eyes lit up—these lemony roasted...Read More

Sweet potatoes are often saved for the holiday table, but this recipe proves they deserve a place at fall and winter meals all season long. Roasted until tender, then bathed in a rich glaze of brown sugar, bourbon, butter, and fresh orange zest, these sweet potatoes are both comforting and elegant. The bourbon adds warmth...Read More

Inspired by a recipe in Jewish Cooking in America by Joan Nathan, these latkes bring a fragrant, spiced twist to a beloved Hanukkah classic. Sweet potatoes are combined with warm curry and cumin, a touch of ginger, and just enough cayenne for gentle heat. The result is a crispy, golden latke that’s both familiar and...Read More

The term gratin refers to the method of cooking and serving food in a shallow dish with a browned top, often achieved with cheese, butter, or breadcrumbs. While potatoes are the classic base, gratins are endlessly versatile—root vegetables, greens, or even summer produce like tomatoes and eggplant all work beautifully. This variation, named for my...Read More

This savory Kabocha and Wild Rice Bread Pudding is a cozy, autumn-inspired side dish perfect for Thanksgiving or fall dinners. Creamy kabocha squash, nutty wild rice, Parmesan, and fresh herbs are baked with day-old bread in a rich custard until golden and fragrant. Rustic yet elegant, it pairs beautifully with roasted meats or stands alone...Read More

This dish was inspired by a memorable meal I enjoyed in New Mexico on my honeymoon. The flavors of roasted chiles, garlic, and cream left such an impression that I had to recreate it at home. My wife loved it so much, I reverse-engineered the recipe — and it has since become a special-occasion favorite....Read More