Next up, tackle the perfect Southern sides. First, learn about "meat and three," the restaurant tradition of serving three side dishes with classics such as fried chicken or barbecued pork shoulder. Then, get ready to make crisp okra and tomatoes, smoky braised greens and a custard-based mac and cheese.
If you love stuffed grape leaves, you'll be delighted to learn how to make this popular meze yourself. Joanne shares a vegetarian version that can be made well ahead of time, using jarred grape leaves or even your own! You'll make the filling, prepare the leaves, then fill and roll them up. They'll cook on your stovetop layered in a pot. They're perfect for a party or as a side dish for any Mediterranean meal.
When cold weather sets in, it's easy to get bored with the vegetables on your plate. Nicki livens up your fall and winter vegetables with modern takes on root vegetables and winter squash. Learn her complex Curried Sweet Potato Soup Bowls with Frizzled Kale, Apples & Peanuts and then serve up spicy Spaghetti Squash, Black Bean & Chard Tacos with Avocado, Radishes and Creamy Chipotle Sauce.
Whether you've got peas in the freezer or in-season goodies from the farmer's market, we'll should you how to eat the rainbow through your side dishes. Yum!