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Recipes - Sides: Vegetables, Grains, and Potatoes - All Recipies in all subcategories

Sides: Vegetables, Grains, and Potatoes
We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It's the perfect vegetable partner for poultry or pork.
This orange-scented couscous could be the centerpiece of a vegetarian meal or a refreshing complement to roasted or grilled meats, poultry, or fish.
Graisse de Canard Gold adds a special touch - a delicate flavor - to these festive potato balls.
Fragrant basmati rice is combined with mushrooms, peppers, tomatoes, and herbs for a savory side dish worthy of the spotlight on any plate.
Chunky-smooth smashed potatoes add old-fashioned comfort to any meal. We've taken a somewhat modern approach by using Yukon Gold potatoes (or red bliss) and combining them with roasted garlic, Veggie-Glace Gold, some milk, and a minimum of butter. What's missing? A lot of fat and calories, but none of the taste and pleasure. Use this same method for other vegetables like turnips and cauliflower.