The Guide to the Sides

Peter Frank Edwards
by Francine Maroukian - Oct/Nov 2011

Four Southern chefs share their Thanksgiving favorites

Sure, the turkey is good, but everyone knows it's the sides that make the meal. We asked four Southern chefs to share their Thanksgiving favorites.

Recipe: Nana's Sweet Potato Casserole with Sorghum
Chef Tandy Wilson
City House; Nashville, Tennessee

Recipe: Wild Rice Casserole with Mushrooms
Chef Linton Hopkins
Restaurant Eugene and Holeman & Finch Public House; Atlanta, Georgia

Recipe: Smothered Country Green Beans
Chef Kevin Callaghan
Acme Food & Beverage Co.; Carrboro, North Carolina

Recipe: Curry-Roasted Cauliflower with Almonds & Grapes
Chef Tony Chittum
Vermillion; Alexandria, Virginia

Comments