Roasted and simmered in a sweet and sour sauce, Harvard Beets are a curious, classic (and colorful!) New England recipe.
Side Dishes
Braised Fennel and Leeks
Typically it’s meat you’ll be braising, but we stretched the parameters here for a lovely combination of two favorite bulb vegetables. When cooked slowly in a bit of wine and chicken stock, they take on silken textures and rich flavors.
Brussels Sprouts with Dates, Walnuts, and Lemon
This Brussels sprouts dish is both sweet and savory, with a topping inspired by walnut-stuffed dates.
Memere’s Meat Stuffing
A Massachusetts family recipe for French-Canadian meat stuffing, seasoned with cinnamon and cloves.
Lobster Mashed Potatoes
With a pound of lobster (and, yes, a lot of butter), these lobster mashed potatoes are the perfect special-occasion side dish.
Maple-glazed walnuts may be nothing new, but here they get a kick from cider vinegar. Add savory roasted Brussels sprouts, and you have a sweet, salty, tangy side dish.
Broiled Tomatoes
Using breadcrumbs flavored with shallot, fresh herbs, and Parmesan, these stuffed and broiled tomatoes are an elegant way to enjoy a classic tomato dish.
Classic Baked Franks & Beans
This recipe will have you seeing franks and beans in a new light. Serve with brown bread for authenticity.
Shoepeg Corn Casserole
Made with whole-kernel white corn, cream cheese, and green chiles, this slightly spicy shoepeg corn casserole is rich and creamy crowd pleaser.
Zucchini Gratin
This easy zucchini gratin is one of the many delicious things you can make with an abundance of summer vegetables.
Creamed Onions
These delicious creamed onions are rich and satisfying, yet super-easy and lighter than most “creamed” recipes.
Mashed Potatoes with Crunchy Cheddar Crisps
Cheddar, potatoes, and chives are an unbeatable combo. In this mashed potato recipe, shredded cheddar cheese is baked into crispy rounds for a deeply savory topping.