Nina's Potato Salad
"One of our first—and favorite—Horn side dishes is our potato salad," says chef Matt Horn, of his wife Nina's popular recipe. "This is our take on the classic recipe that goes perfectly with barbecue!" This crowd-pleasing side is neither too rich nor too light, hitting the perfect balance of tart and creamy to perfectly complement a smoked brisket.
Bavarian Potato Salad
Food & Wine editor Melanie Hansche's mother taught her how to make this Bavarian potato salad when she was a tween. The dressing is made with a base of hot chicken stock and vinegar, and it's punched up with tangy cornichons, onion, grainy mustard, dill, and crispy bacon bits. It's important to peel the potatoes and slice them while still hot, then pour the hot dressing over the warm potatoes. This enables the waxy fingerlings to really soak up the liquid while also holding their shape. The salad is best served at room temperature. You can make this up to 2 days ahead of time and take it out of the fridge a few hours before serving. It's good any time of year, but Hansche likes to serve it with Pretzel Dumplings, Braised Red Cabbage with Apples and Bacon, and Roasted Goose Legs with Sour Cherry Glaze and Gravy for a traditional Bavarian Christmas feast.
Grilled Baby Potato Salad
This modern take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red onions. But the best part is the playful salt-and-vinegar potato chip topping, which adds an irresistible crunch. Slideshow: More Potato Salad Recipes
Sautéed Collards and Cabbage with Gremolata
These crunchy sautéed greens from chef Carla Hall get big flavor from garlic, lemon and crushed red pepper. Slideshow: More Vegetarian Recipes
Cumin-and-Chile-Braised Collard Green Stems
This dish is a genius way to use up the stems of any hardy green. We used collard stems, but you could also use kale, chard or mustard stems. Slideshow: More Vegetarian Recipes
Sautéed Collard Greens with Pepperoni
Collards are often paired with bacon, but our new favorite twist is to flavor the greens with spicy pepperoni. Slideshow: Pizza Recipes
