Choice Of Sides Recipe

Cook bacon and aromatics

In a large skillet or Dutch oven over medium heat, cook diced bacon until the fat renders and pieces are crisp, about 6–8 minutes. Remove most of the bacon leaving 2 tablespoons drippings. Add chopped onion and cook until translucent, 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.

Combine and simmer

Stir in drained pinto beans, ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, dry mustard, smoked paprika, black pepper, salt, and water. Add reserved bacon back in and stir to combine. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer for 25–30 minutes, stirring occasionally, until sauce thickens. Taste and adjust salt, sugar, or vinegar for balance.

Keep warm until serving. For deeper flavor, bake in a 350°F (175°C) oven, uncovered, for 20 minutes to caramelize the top before serving.

Cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Drain and reserve a 1/2 cup of the pasta cooking water.

Make roux and béchamel

In the same pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to remove raw flour taste. Slowly whisk in milk, a little at a time, until smooth. Cook, whisking frequently, until sauce thickens and coats the back of a spoon, about 5–7 minutes.

Finish cheese sauce

Lower heat to low. Whisk in Dijon mustard, salt, black pepper, and paprika. Gradually add shredded cheddar and Gruyère, stirring until melted and smooth. If sauce is too thick, whisk in reserved pasta water a tablespoon at a time until desired consistency is reached.

Combine and (optional) bake

Stir drained pasta into the cheese sauce until evenly coated. Transfer to a buttered 9x13-inch baking dish if topping. Toss panko breadcrumbs with olive oil, sprinkle over the top, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly. Alternatively, serve directly from the pot for a creamier stovetop mac & cheese.

Prepare vegetables

Shred cabbage finely and grate carrots. Thinly slice red onion. Place cabbage, carrot, and onion in a large bowl.

Make dressing

In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth.

Pour dressing over the vegetables and toss thoroughly to combine. Chill at least 30 minutes to let flavors meld. Taste before serving and adjust seasoning with more salt, pepper, or vinegar as desired.

Heat pan and aromatics

Heat a large skillet over medium-high heat. Add butter and olive oil. When butter foams, add minced jalapeño (if using) and garlic; sauté 30 seconds until fragrant.

Fry corn

Add corn kernels in an even layer. Let cook undisturbed 3–4 minutes to develop a light golden sear, then stir and continue to cook another 3–4 minutes until some kernels are nicely browned and heated through.

Season with smoked paprika, salt, and black pepper. Stir in lime juice and chopped cilantro or parsley. Taste and adjust seasoning. Serve hot.

Cook potatoes

Place cut potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender but not falling apart, about 10–12 minutes. Drain and let cool slightly.

Prepare dressing and combine

In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, dill pickle relish (if using), chopped dill or parsley, salt, and black pepper. Add warm (not hot) potatoes to the dressing and gently fold to coat—warm potatoes absorb flavors better. Fold in chopped hard-boiled eggs, celery, and red onion.

Taste and adjust seasoning. Chill at least 1 hour before serving to let flavors develop. Garnish with extra chopped herbs or a sprinkle of paprika if desired.