Sides Archives - Page 3 of 8

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Seafood Stuffed Mushrooms

This simple and tasty appetizer by Chef Cory Bahr is sure to be a party-pleaser no matter the occasion.

Savory Basil Cheesecake with Tomato Chutney

Pimento Cheese Grits Casserole

Roasted Green Beans

These are the easiest green beans! They keep their flavor and crunch when baked!

Tomato Jam

This tomato jam is the quintessential Southern condiment!

Spoonbread

This spoonbread is a fantastic side, much like a cornbread pudding. You won’t be disappointed!

Crispy Fried Brussels Sprouts

These Brussels sprouts are the perfect accompaniment to a Southern meal!

Tony Chachere’s Yellow Rice w/seasonal vegetables

Chicken and Wild Rice Casserole

This is a classic comfort food and one that your family and friends will be asking you to make again and again!

Creole Sausage Balls with remoulade dipping sauce

This savory pull-apart bread wreath features the most versatile of doughs, Japanese milk bread—a tender enriched dough that receives a moist boost from tangzhong, or Milk Roux. Packed with dill, butter, and garlic powder, the bread dough is mixed, proofed, shaped, and assembled the day before. The day of, only a final proof and short bake remains!

Pasta Salad with Lemon Basil Dressing

Lemon juice and basil cut the creamy mayonnaise in this recipe to keep it light–everyone will love it!

Broccoli Salad

When we opened the Café in 2004, cold broccoli salad was very trendy and new. Wanting to incorporate new with our classic Southern, this became our standard side to our sandwiches. I recommend selecting a whole head of broccoli and cutting the florets yourself.