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  1. Home
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  3. Star Chef Holiday Side Dishes

Star Chef Holiday Side Dishes

By Food & Wine Updated January 13, 2017
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The Cheesiest Mashed Potatoes
Brilliant dishes for the holidays, like Mario Batali's creamy mushroom risotto and John Besh's spicy and briny oyster stuffing.
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Oyster Dressing "Grand-Mère"

Oyster Dressing "Grand-Mère"
Credit: © Lucy Schaeffer
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Chef: John Besh

Chef John Besh says, “This is the only dish worthy of both Thanksgiving and Christmas dinner at our house.” Why? Because it’s unbelievably delicious—a bready dressing that’s spicy, crispy and nicely briny.

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Spinach-Shiitake Bread Puddings

Spinach-Shiitake Bread Puddings
Credit: © Lucy Schaeffer
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Chef: Jean-Georges Vongerichten

Jean-Georges Vongerichten has taken the American stuffing basics and reconfigured them. This dressing, which he prefers to cook outside the bird, takes an unexpected form.

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Parker House Rolls Topped with Cheddar and Old Bay

Parker House Rolls Topped with Cheddar and Old Bay
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“Old Bay isn’t really a Cleveland thing,” says Jonathon Sawyer about the seasoning on these fluffy, buttery rolls, “but sometimes it’s the right ingredient. I remember my mother’s Parker Houses being laced with salty, savory Old Bay and a mean aged cheddar.”

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Leek Salad with Persimmons and Almonds

Leek Salad with Persimmons and Almonds
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Chef: Hugh Acheson

Here, Hugh Acheson creates a salad based on butter-braised leeks, a French favorite.

  • Holiday Inspiration from Hugh Acheson

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Maple-Baked Sweet Potatoes

Maple-baked sweet potatoes
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Chef: Jacques Pépin

Parboiling the sweet potatoes shortens the cooking time and keeps them moist.

  • Holiday Inspiration from Jacques Pépin

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Mushroom Orzotto

Mushroom Orzotto
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Chef: Mario Batali

  • Italian Recipes and Cooking Tips

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Green Beans and Salsify with Country Ham and Pecans

Green Beans and Salsify with Country Ham and Pecans
Credit: © John Kernick
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Chef: Dean Fearing

For his simple side dish, Dean Fearing sautés crisp green beans with caramelized salsify, toasted pecans and strips of intense country ham. At home, he jokingly calls them “all-day” green beans—in fact, they take about half an hour to prepare.

  • More Vegetable Recipes and Cooking Tips

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Roasted Squash with Chestnuts and Pomegranate

Roasted Squash with Chestnuts and Pomegranate
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Chef: Govind Armstrong

A drizzle of tangy pomegranate molasses makes this oven-roasted squash, an archetypal fall recipe, more exotic.

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Mashed Potatoes with Manchego and Olive Oil

Mashed Potatoes with Manchego and Olive Oil
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Chef: José Andrés

Instead of using butter, chef José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: “Add the olive oil slowly to the potatoes because if you dump it in all at once, you'll get streaks of oil.”

  • F&W's Ultimate Holiday Guide

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Chipotle-Roasted Baby Carrots

A Recipe for Every Occasion
Credit: Christina Holmes
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Chef: Alex Stupak

When he makes this stunning salad, Alex Stupak roasts baby carrots with mole poblano, a complex sauce that includes dried chiles, raisins and chocolate. Here, the carrots are roasted simply with smoky chipotles in adobo.

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Corn and Goat Cheese Grits

Corn and Goat Cheese Grits
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Chef: Bobby Flay

“I decided to citify low-country cuisine by adding lots of chopped garlic and fresh goat cheese,” says Bobby Flay of these hearty yet elegant grits. The end result is a tangy, creamy, corn-flecked side dish.

  • Christmas Party Ideas

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Montauk Scallop and Oyster Pan Roast

Montauk Scallop and Oyster Pan Roast
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Chef: Andrew Zimmern

“I suggest you have a potluck at your house, invite everyone over and serve this easy fall soup,” says Andrew Zimmern. “In larger portions, it’s a meal-in-a-bowl dinner that your whole family will love. For parties, I make a large batch and serve it out of coffee mugs.”

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Roasted Artichokes and Prosciutto

roasted artichokes and prosciutto
Credit: © Cedric Angeles
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Chef: Michael Chiarello

Michael Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine.

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Lemony Mushroom-and-Pine-Nut Stuffing Muffins

Lemony Mushroom-and-Pine-Nut Stuffing Muffins
Credit: © Con Poulos
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Chef: Michael Symon

A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.

  • Holiday Inspiration from Michael Symon

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Crunchy Cabbage Icebox Salad

crunchy-cabbage-icebox-salad
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Chef: Jenn Louis

“This is a salad you can keep in your refrigerator until you’re ready to serve; just like your summer slaw, but for winter,” says Jenn Louis. The crisp vegetables mixed with the creamy yogurt dressing would also be excellent as a filling in tacos.

  • Holiday Inspiration from Jenn Louis

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The Cheesiest Mashed Potatoes

The Cheesiest Mashed Potatoes
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Chef: Lee Hefter

Chef Lee Hefter’s mashed potatoes are so packed with cheese, they're almost like fondue.

  • Stellar Christmas Dinner Ideas

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    1 of 16 Oyster Dressing "Grand-Mère"
    2 of 16 Spinach-Shiitake Bread Puddings
    3 of 16 Parker House Rolls Topped with Cheddar and Old Bay
    4 of 16 Leek Salad with Persimmons and Almonds
    5 of 16 Maple-Baked Sweet Potatoes
    6 of 16 Mushroom Orzotto
    7 of 16 Green Beans and Salsify with Country Ham and Pecans
    8 of 16 Roasted Squash with Chestnuts and Pomegranate
    9 of 16 Mashed Potatoes with Manchego and Olive Oil
    10 of 16 Chipotle-Roasted Baby Carrots
    11 of 16 Corn and Goat Cheese Grits
    12 of 16 Montauk Scallop and Oyster Pan Roast
    13 of 16 Roasted Artichokes and Prosciutto
    14 of 16 Lemony Mushroom-and-Pine-Nut Stuffing Muffins
    15 of 16 Crunchy Cabbage Icebox Salad
    16 of 16 The Cheesiest Mashed Potatoes

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