Recipes

Holiday sides

  • Andouille Cornbread Dressing

    Andouille Cornbread Dressing

    This recipe is adapted from the book Emeril's New New Orleans Cooking and it's delicious and easy to make.  Though there is nothing like serving it bubbling from the oven, in a pinch this is a great one to make a day ahead that warms well in the microwave.

     

    • Prep Time: 10 minutes
    • Total Time: 1 hour 10 minutes
    • Yield: 6 servings
  • Potato Rolls

    Potato Rolls

    These slightly sweet and pillowy rolls are perfect for the dinner table and also make for a delicious sandwich.

    • Prep Time: 15 minutes
    • Total Time: 3 1/2 hours
    • Yield: 8 rolls
  • Orange Cranberry Sauce

    Orange Cranberry Sauce

    Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up version of cranberry sauce.

    • Prep Time: 10 minutes
    • Total Time: 25 minutes plus cooling time
    • Yield: 2 Cups
  • Wild Rice, Sausage, and Apple Dressing

    Wild Rice, Sausage, and Apple Dressing

    Wild rice is a great alternative to white rice because of its nutty flavor and chewy texture. In this recipe, it is paired with fall flavors of apples, cranberries and sausage. It can easily be adapted to be vegetarian- just remove the sausage. It makes a great side dish for ducks, venison, wild boar or even your holiday turkey.

    • Prep Time: 35 minutes
    • Total Time: 60 minutes
    • Yield: 8 servings
  • Garlic Roasted Cauliflower

    Garlic Roasted Cauliflower

    Try this unique twist on roasted cauliflower! It is served with a Curry Aioli, just like they do at Emeril's Chop House in Bethlehem, Pennsylvania.

    • Prep Time: 15 minutes
    • Total Time: 1 1/2 hours
    • Yield: 8 servings
  • Creole Mirliton Pirogues

    Creole Mirliton Pirogues

    Folks in Louisiana just love this very traditional way of combining mirliton squash and beautiful Gulf shrimp. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table. This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours
    • Yield: 12 servings
  • Caramelized Onions and Potatoes au Gratin

    Caramelized Onions and Potatoes au Gratin

    This recipe is a cross between Lyonnaise Potatoes and Potatoes au Gratin. The caramelized onions add just the right amount of sweetness to the creamy potatoes.

    • Prep Time: 20 minutes
    • Total Time: 1 hour
    • Yield: 6 servings
  • Bernard's Southern Cooked Greens

    Bernard's Southern Cooked Greens

    This is a great side dish with any main course. Buy the large pre-washed bags of greens to cut down on prep time. And if you want to use a smoked ham hock, put it in a pot, cover it with water and add a lid. Simmer it until tender, about 2 hours.

    • Prep Time: 30 minutes
    • Total Time: 1 hour
    • Yield: 4 to 6 servings
  • Bourbon Mashed Sweet Potatoes

    Bourbon Mashed Sweet Potatoes

    These sweet potatoes are laced with bourbon, molasses and heavy cream. They are little decadant but worth it.

    • Prep Time: 1 hour 15 minutes
    • Total Time: 1 hour 30 minutes
    • Yield: 6 servings
  • Creamed Spinach

    Creamed Spinach

    If you're looking for real steakhouse-quality creamed spinach, this is it. This recipe comes from Delmonico Steakhouse in Vegas and it is a true crowd-pleaser.

    • Prep Time: 15 minutes
    • Total Time: 45 minutes
    • Yield: 4 servings