Corn Pudding is one of my husband’s family recipes that I have come to love, and so do my kids. It’s a fabulous side for holiday or Sunday dinners. I have lightened it up using yogurt and lowfat milk. Up next is tweaking the recipe so I don’t use the corn bread mix from a box.
Side Dishes
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Here, sweet fall apples and smoky bacon mellow out the slightly bitter sprouts. You can make this into a hearty main dish by stirring in sliced turkey kielbasa and caraway seeds and serving it alongside some crusty bread.
We've transformed a favorite hearty staple into an elegant side dish with just a few simple steps.
Grapefruit gives this protein-rich dish a fresh twist.
Here is a perfect side dish to bring to a summer potluck or barbecue. Its bright colors and fresh flavors make this salad hard to resist!
Bread puddings are often sweet desserts, but this one is a savory side dish made with nutty cheeses, parsnips and mushrooms.
Here's an easy and delicious side dish for any meal. Parmesan cheese and herbs complement the bright flavor of fresh artichokes.
Looking for a new side dish with the tastes of autumn and a new twist? This savory apple mash gets its characteristic taste from nutritious celeriac and blue cheese.
Some flans are sweet desserts, but this one is savory and makes an ideal side dish. Broccoli, parmesan cheese and garlic give this custardy dish its delicious taste.
Some people make stuffing only on Thanksgiving Day, but stuffing can be wonderful and warming nearly anytime. With the sweet taste of figs, this version could have you enjoying stuffing in all four seasons!
Serve this hot or cold. I like to stand with the fridge door open and eat this one. Earthy spinach with cheezy goodness. Super simple. Serve with a small wedge salad or with the Greek lemon soup.
Here's macaroni and cheese the way we like it in the Hirshberg home: extra creamy and gooey, with pecorino and blue cheeses adding a bite. This version's also made with healthier whole-wheat pasta and about half the fat of most mac 'n' cheese dishes.
Made with both sweet and red bliss potatoes, this dish is a beautiful blend of colors, tastes and textures. It's creamy, but not to heavy, and sweeter and less starchy than it would be with all white potatoes.
This warming blend of flavors and textures was created by Chef June Reznicoff.
