Posts Tagged "sides"

• Southern staple grits wins new plateload of fans

  Inspiration
  

  “My mother tried to sneak Cream of Wheat (instead of grits) one morning at breakfast, and we weren’t having it,” says Socar Chatmon-Thomas, one of about 10 women at Hoover’s Home Cooking in North Austin last weekend who were riled up at the mention of That Other Breakfast Mush, which is made from wheat instead [...]

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• On The Sidelines No More

  Inspiration

  by Mark Hill C.E.C All across the nation, vegetables are moving off the entree plate and into the spotlight with creative presentations all their own. It’s another example of something old that’s new and fresh again. Many cuisines have a tradition of offering vegetables in a separate menu category. Italy, like many Mediterranean countries, takes [...]

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• The King of Sides

  Inspiration
  

  by Mark Hill, C.E.C. By far the most versatile vegetable to cook, potatoes are affordable, abundant, and available in a myriad of forms suitable for use in the home, the restaurant, and the processing plant. These include fresh, frozen, dehydrofrozen, dehydrated, and potato chips. PICK A POTATO A multitude of products makes deciding what type [...]

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