Sides

Sides

Don’t let summer get away from you without trying this. Then again, it is pretty swell in winter, too.

Thickly sliced eggplant brushed with a glossy pomegranate olive oil coating and broiled brings out an alluring, mouthwatering shade of mahogany.

This dish is delicious on top of some grains, alongside fish, or even as a burger topping.

Cornbread is a sacred thing in the South, almost a way of life.

Sprinkle with chives or scallions, and serve.

Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite.

Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!

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  • Lambic beer, produced by spontaneous fermentation, is funky, sour and wild

    If you have tried a Belgian lambic beer, then you have tasted the results of spontaneous fermentation. The beer is exposed to naturally occurring yeast and bacteria in the open air, and matured in oak barrels for months or years. Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains.

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Lambic beer: Your comprehensive guide

Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains how how lambic beer is produced.