Recipes: Holiday Side Dishes
Caramelized Brussels sprouts, sweet potato biscuits, cauliflower gratin, and more winter recipe ideas.
-- Restaurants & Institutions, November 23, 2009
Among consumers planning out meals this holiday season, buying a cooked turkey from a restaurant could become a more-common occurrence. According to the National Restaurant Association, 53% of Americans will turn to restaurant takeout items for some or all of their celebratory fare. The following are recipes for side dishes that also happen to travel well should they need to be boxed for takeout.
Caramelized Brussels Sprouts
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In this side dish, served at New York City’s Salumeria Rosi Parmacotto, salty bits of prosciutto counter Chef Cesare Casella’s caramelized, garlicky Brussels sprouts.
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Sweet-Potato Biscuits
This mildly sweet biscuit recipe, attributed to the Founding Fathers, is a staple at Philadelphia's historic City tavern.
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Cauliflower Gratin
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When making this rich, chestnut-studded gratin, use colorful heirloom varieties of cauliflower for visual interest, suggests Chefs Chris and Idie Hastings in their new book “Hot and Hot Fish Club Cookbook,” (Runing Press, 2009).
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Spaghetti Squash in Sage Brown Butter
This straightforward recipe—roasted spaghetti squash browned in sage butter and seasoned with lemon juice—has a tangy, sauerkraut-like flavor that’s well-suited to complement rich meat, says Michael Paley, chef of Proof on Main in Louisville, Ky.
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Chilean Quinoa with Fresh Herbs
In this recipe, from Chilean Chef Pilar Rodriguez, chopped parsley, cilantro, basil and green onions livens up protein-rich quinoa.
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