This rolled omelet takes a bit of practice to master. Use the tool you’re most comfortable handling; forks, small offset spatulas, and chopsticks work well. Removing the skillet from the heat gives you some wiggle room to slowly roll and shape the omelet and oil the skillet.
Stewed pinquito beans enriched with bacon and ham are a classic element of Santa Maria–style barbecue, traditionally served alongside grilled tri-tip and a fresh salsa. This recipe, from The Alisal Guest Ranch and Resort in Solvang, California, has layers of smoky heat from ancho chile powder and Anaheim chile. Perfectly tender and seasoned all the way through, these Santa Maria–Style Pinquito Beans are the perfect partner for Oak-Grilled Chicken with Chimichurri or oaky, wood-grilled Traditional “Santa Maria BBQ” Tri-Tip and Mild Tomato Salsa. Pinquito beans, a small pink bean that’s native to California, are the classic bean for this dish; you can order dried dried pinquitos grown near Alisal Ranch from lompocbeans.com, or substitute small white beans, such as navy beans.
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 addictive crunch. Slideshow: More Potato Salad Recipes
This simple but brilliant Vietnamese condiment is a game-changer. Squeeze these salt-, black pepper-, and chile- seasoned lime wedges over any protein or salad for a fresh hit of acid and spice (we love them with Grilled Chile-Glazed Shrimp with Herbs and Rice Noodles), or simply set these limes on the table with any dish that needs an extra kick, and let diners adjust flavor to their own preferences.
Planning a July 4th party or backyard BBQ sometime this summer? Obviously hot dogs and burgers will be on the menu—what else would you serve on America’s birthday?—but on a day filled beer and whatever else you might be drinking (may we suggest these low ABV cocktails?), you're going to need way more sustenance than that. Here, we gathered together our heartiest, most satisfying side dishes—from classic mac and cheese and potato salad to a spicy take on baked beans—that will serve as delicious accompaniments to anything you decide to throw on the grill.
At Vic’s, Hillary Sterling’s New York City restaurant, she leans on high-quality schmaltz to crisp up these kugel wedges; we opted for rich duck fat which is easier to source. A drizzle of vincotto, made from simmered grape must that’s aged in oak barrels, punctuates the rich kugel with its sweet and tangy bite. If you like, do as Sterling does, and serve them with Saffron-Soaked Golden Raisins and Vic’s Chicken Liver Mousse or our Kosher Chicken Liver Mousse.
I was living in Mexico City the first time I saw tlacoyos, and at first, I had no idea what they were. The thick masa patties—cooked on sidewalk grills in nearly every bustling Mexico City neighborhood—looked like little flattened footballs, puffing with steam on the hot comal almost as if they were breathing.To make them, vendors reached into buckets of freshly ground masa, pulled out hunks of dough, patted them into disks, and stuffed them with a smear of refried beans, salty requesón cheese, or fava beans, then grilled them until crispy. Just before serving, the women topped the tlacoyos with cooked cactus, raw cilantro and onion, crumbled cheese, and salsa. The whole process was mesmerizing. And they tasted as good as, or often better than, anything I'd eaten in high-end restaurants.Shortly after trying them, I became fixated on learning how to make them. Eventually I earned the trust of Rosa Peña Sotres, a street vendor and master tlacoyo maker who invited me out to her house about an hour and 20 minutes from Mexico City for a cooking lesson. Doña Rosa taught me how to shape them by hand. It’s a simple enough technique that a novice like me could make passable tlacoyos to start—but it takes years, if not decades, of experience to do it as quickly and well as Doña Rosa.If you have a Mexican grocery store near you, see if they carry fresh tortilla masa— masa made from nixtamalized, fresh ground corn—which makes the best tlacoyos. If none is available, masa harina (widely available at most supermarkets) makes a forgiving dough that crisps up nicely in a skillet or on a comal. If you don’t have a tortilla press, you can use a rolling pin to flatten and shape each tlacoyo, a tip I came across when researching my book Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas. Serve them hot, and don't hold back on your toppings—the final tumble of textures is what completes the dish.
In 2018, Food & Wine named this recipe one of our 40 best: The cauliflower served at Miznon in New York City calls for the best-quality ingredients, each essential for creating the dish. Fresh cauliflower with tight, closed florets surrounded by a crown of crisp leaves; coarse gray sea salt (sel gris), which packs a mineral flavor in bits of crunchy saltiness; and spicy, fruity extra-virgin olive oil.
Yorkshire pudding was born in the days of roaring hearth fires, where it was baked underneath roasting spits of meat, catching the juices. Chef Sean Searley spoons off beef tallow, the clear fat drippings pooling below a resting beef roast, to grease the tins.
A mainstay of traditional British Sunday roasts, red currant jelly brings balancing sweetness to vinegar-braised cabbage from chef Luke Frankie at The Drapers Arms. Retaining just enough crunch, the bright side helps cut through the richer dishes on the table.
These luxurious potatoes make the perfect partner for braised short ribs, filet mignon, or pork tenderloin. The secret ingredient is Brillat-Savarin—a triple-cream cheese similar in texture to brie. If you can’t find it at your local gourmet cheese shop, you can substitute Explorateur, Saint André, or even mascarpone.
The secret to the super flaky crust? Grated frozen butter!
Top Chef winner Kristen Kish’s mom came up with this two-bread stuffing to please both sides of her family: half from Michigan, where white bread stuffing is essential, and half from Texas, where they demand cornbread. A double batch feeds a crowd with plenty of leftovers for the next day.
Wedges of fennel and onion meet chunks of sweet Italian sausage in this textural, satisfying stuffing. A quick homemade sausage laced with red wine and fennel seeds is an optional upgrade for added flavor (see Notes).
Gary Vaynerchuk's mother, Tamara, makes Stove Top stuffing every Thanksgiving, and he proudly admits loving it. Its simplicity inspired this sausage dressing recipe by F&W's Grace Parisi. Using homemade turkey stock gives it a rich flavor, but for a shortcut, use chicken broth instead. Slideshow: More Holiday Stuffings and Dressings Plus: Ultimate Thanksgiving Guide
Potato Side Dishes
We love these tasty, comforting potato side dishes that range from scalloped potatoes to lemony roasted fingerlings.