Sides & Sauces Recipe

Cook potatoes and garlic

Place the peeled and cubed potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 15–20 minutes.

Warm milk and butter

While potatoes cook, warm the milk and butter together in a small saucepan over low heat until butter melts and milk is steaming (do not boil).

Drain potatoes and garlic well and return them to the hot pot. Mash with a potato masher or ricer until mostly smooth. Stir in warm milk and butter mixture, sour cream, remaining 1/2 tsp salt, and black pepper. Adjust salt to taste. Fold in chopped chives if using. Keep warm until serving.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, combine carrots, broccoli, and red pepper. Drizzle with olive oil and toss with thyme, 1 tsp salt, 1/2 tsp black pepper, and lemon zest if using so vegetables are evenly coated and in a single layer.

Roast in the preheated oven for 18–22 minutes, stirring once halfway through, until vegetables are tender and edges are lightly browned. Taste and adjust seasoning before serving.

Preheat oven according to roll package directions (typically 350°F/175°C for 8–10 minutes) or preheat to 375°F (190°C) for 8–10 minutes if baking from raw. Place rolls on a baking sheet.

Combine melted butter, Parmesan, parsley, and garlic powder. Brush mixture generously over rolls. Bake according to package or until tops are golden and butter is absorbed, 8–12 minutes. Serve warm.

After roasting or pan-frying meat, remove meat to rest and place skillet with drippings over medium heat. If you have less than 2 tbs drippings, add butter to make 2 tbs total.

Sprinkle the flour into the pan and whisk constantly to form a roux, cooking 1–2 minutes until it turns a light golden color.

Slowly whisk in the stock in a steady stream, scraping up browned bits from the pan. Add Worcestershire sauce, then simmer, whisking occasionally, until gravy thickens to desired consistency, 3–5 minutes. Season with salt and pepper to taste. Strain through a fine-mesh sieve for a smooth gravy if desired.

In a small bowl or jar, whisk together lemon juice, Dijon, honey, salt, and pepper. Slowly stream in the olive oil while whisking (or shake well in a sealed jar) until emulsified.

Stir in chopped parsley. Taste and adjust acidity or seasoning. Use immediately or refrigerate up to 5 days; bring to room temperature and shake before using.