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Asian Cole Slaw with Corn and Frisee

At Foster’s, we serve this on our Turkey Barbecue or Sweet Potato Biscuit sandwich, but it also stands alone as an unusual and tasty side to grilled tuna. Crisp and full of flavor, it can be served as a first course when topped with crispy calamari or grilled shrimp.

Balsamic-Roasted Vegetables

This dish can be made with almost any vegetable, but I try to choose those that require approximately the same amount of cooking, so they can go into and out of the oven at the same time. And, of course, choose your vegetables with the seasons in mind. Balsamic-roasted vegetables can be made several hours in advance and served at room temperature. Try them as a delicious side dish to accompany Roast Pork Tenderloin with Dried Cherries and Rosemary or Braised Chicken Thighs with Chèvre Stuffing. They’re also great as an entrée, served on top of a large platter of rice, couscous, or orzo.

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Beet, Carrot & Apple Salad

This mix of crisp vegetables is super fresh and colorful. For each color to stand out, layer ingredients in a serving bowl. Right before serving, drizzle with dressing and toss.

Black Bean and Yellow Rice Salad

This colorful dish makes a great addition to a buffet or a tasty vegetarian main course.

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Classic Mashed Potatoes

There’s nothing more comforting than honest-to-goodness, homemade mashed potatoes, enriched with butter and whole milk. This recipe is a favorite at Foster’s and at my own table, as well. Try them alongside Salmon Cakes with Crunchy Corn Relish or Braised Short Ribs with Roasted Root Vegetable Puree or as a “bed” for Braised Fillet of Beef with Roasted Tomatoes and Mushrooms or Sautéed Soft-Shell Crabs. These creamy mashed potatoes can also be scooped into individual soup bowls, and then topped with hot Chicken, Leek, and Fennel Soup or Fiery Three-Bean Chili.

Corn on the Cob Your Way

In the South, a lot of people grow their own corn. It’s one of the first crops of early summer and one everyone looks foward to, like the first local peaches. When it’s fresh and in season, corn on the cob is just about everyone’s favorite side dish, and because it’s so easy to prepare, nobody appreciates it more than the cook. I serve corn with softened butter or Herb Butter, or sprinkled with chili powder and a squeeze of fresh lime. Depending on what else I’m cooking, I prepare corn in a variety of ways, including:

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Cranberry Relish Two Ways

This cranberry relish makes two batches: one enhanced with citrus to suit more traditional tastes, and the other with seven-pepper jelly for those who love the spicy flavor. For best results, use fresh cranberries — never frozen — and the best oranges you can find. Presented with the individual tastes of guests in mind, cranberry relish served two ways can be a thoughtful addition to any Thanksgiving table.

Creamy Cole Slaw with Frisee and Apple

If you can’t find fresh frisée lettuce, simply add another cup of shredded cabbage. Try this as a topping on my Turkey Burgers with Sweet Pickles.

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