Category Archives: Side Dish

Cloverleaf Rolls

Once I started making my own dinner rolls and realized what a snap they are, I knew I had to try Cloverleaf Rolls next. They’re so buttery and pretty, and you can peel them apart—they’re a food and an activity!

Cloverleaf Rolls begin with the same dough as my original Fluffy Dinner Rolls. The recipes are identical until after the first rise when the dough is punched down and divided into twelve pieces.

Each piece is further divided into three pieces (or four if you want four leaf Cloverleaf Rolls). Those little pieces are rolled into balls and sorted into a buttered muffin tin three at a time. They’ll rise up and the balls will fuse into “leaves” before baking. This is how they get that perfect peelability, not unlike Monkey Bread.

Cloverleaf Rolls

When the rolls are baked and golden, they get brushed with butter and sprinkled with flaky salt—fancy! Served warm, they’re the perfect addition to any Thanksgiving or holiday spread. I like to make them at random throughout the year as well—surprise Cloverleaf Rolls, anyone?

Cloverleaf Rolls
Cloverleaf Rolls
makes 12 dinner rolls

1 cup buttermilk
3 tablespoons granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast*
2 3/4 cups all-purpose flour, divided
3/4 teaspoon fine sea salt
1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes

For brushing & garnish:
1/4 cup (1/2 stick) unsalted butter, divided
flaky salt (I used Maldon)

Read the recipe all the way through before beginning. Instructions for using instant yeast and mixing by-hand are in the notes at the end of the recipe.

In a small saucepan over low heat, warm the buttermilk until it’s between 90-110F (warm to the touch, but not so hot that you can’t comfortably hold a finger in it).

Stir together buttermilk and granulated sugar in a liquid measuring cup or small bowl. Sprinkle yeast over the top and allow to sit for 5 minutes or until it is a bit bubbly or foamy (sometimes a light stir can help this be more visible). If it doesn’t bubble, your yeast is dead. Discard the mixture, get new yeast, and try again.

In the bowl of a stand mixer* fitted with a dough hook, combine 2 cups of flour and salt. Add butter and buttermilk mixture and mix to combine. Mix in remaining 3/4 cup flour. Knead dough in mixer* for 5 minutes or until smooth and slightly sticky. Cover bowl with plastic wrap and place in a warm, draft-free environment for 1 hour, or until dough has doubled in bulk.

Meanwhile, heavily butter (or otherwise grease) a 12-capacity muffin tin. Set aside.

Flour a surface. Uncover risen dough and gently punch it down. Place dough on floured surface and pat out into a 1-inch thick rectangle. Flour a large, sharp chef’s knife and slice the rectangle into 12 pieces.

Shape the rolls. Working with one piece at a time, slice it into 3 equal pieces. Working with one smaller piece at a time, use your fingers to pull edges or creases underneath, creating a smooth ball-like appearance. Place in pan, using 3 balls per muffin cup. Repeat until all rolls have been shaped.

Loosely cover the pan of rolls and place in a warm, draft-free environment for 30-45 minutes or until they have puffed over the top of the pan (see pictures).

Meanwhile, place an oven rack in the central or lower position (either will work). Preheat your oven to 400F. Melt the butter for brushing.

Uncover risen rolls. Use a pastry brush to gently brush the tops with 2 tablespoons of melted butter. Bake rolls for 19-20 minutes, or until deep golden on top. Brush with remaining 2 tablespoons of melted butter when you remove them from the oven. Sprinkle with flaky salt, if desired.

Let rolls cool 10-15 minutes before serving.

Rolls are best the day they are baked, but will keep in an airtight container at room temperature for a day or so.

Notes:
  • You may use an equal volume of instant yeast. Add it (and the sugar) directly to the dry ingredients, skipping the blooming step. Add warmed buttermilk and butter directly to the dry ingredients and mix as written above in the paragraph beginning “In the bowl of a stand mixer.” The rises may take about 15 minutes longer than with active dry yeast.
  • You may mix this dough in a large mixing bowl with a silicone spatula or wooden spoon.
  • You may knead this dough by hand on a floured surface.

Corn Muffins

Corn MuffinsIf you’re thinking “Doesn’t she already have a cornbread recipe on here?” the answer is yes. In fact, I have three. Don’t worry, this isn’t a fourth. Ohhh no. You see, these are corn muffins, not cornbread. Sure, both recipes share a lot of the same ingredients, but I am here to tell you that these corn-centric sides are two different things.Corn Muffins

You read that right. This is not a cornbread recipe, or at least it’s not the cornbread I know. The southern-style stuff I grew up with is super savory, sugarless, grainy and crumbly, while corn muffins are a sweeter, softer, more northern thing—they’re like cornbread and cupcakes had a baby. A sweet little corn muffin baby…or twelve sweet little corn muffin babies, if you want to get specific.Corn Muffins

These evoke everything I love about Jiffy corn muffin mix (the only baking I ever saw my mother partake in), but better and completely from scratch. Sure, they take an extra minute or two since you have to measure everything out before mixing, but that’s really no trouble when the results are this soft, sweet and delicious.Corn Muffins

The secret to really excellent corn muffins? Sour cream. I made eight test batches with whole milk and buttermilk, and while both will work in a pinch, the gorgeous muffins you see here are super moist and tender from rich, tangy full-fat sour cream. It keeps my corn muffins in perfect shape for days after baking—nothing sad or dry here!

Corn Muffins come together with almost no fuss. You’ll see in the recipe that you need some ingredients to be at room temperature, but that’s pretty standard and no real trouble—I routinely get eggs to room temp by putting them in a bowl of warm water and pop milk in the microwave for 30 seconds to take off the chill. The simple truth is that room temperature ingredients combine more evenly than cold ones do; that’s very important in baking. If these tiny steps sound like too much “extra” effort for you, remember that adding cold milk and eggs to melted butter will un-melt (?) it and then you’ll have to start all over again. Talk about a time suck. I promise that all your room temperature-ing will be worth it when you pull a pan of corn muffins from your oven.Corn Muffins

Oooh, y’all. These are pretty irresistible. Soft and corny (in a good way!) with a solid sweet and savory balance, homemade corn muffins are the perfect accompaniment to a roast chicken or chili on a cold night. And, pro tip: should you have leftovers, you should split and toast them with butter and jam for breakfast the next day. Or do what I do and eat them cold, straight out of the fridge in the middle of the night for days on end. Really, you can’t go wrong.Corn Muffins

Corn Muffins
makes 12 muffins

1 cup yellow cornmeal
1 cup all-purpose flour
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup milk (preferably whole), room temperature
1/2 cup full-fat sour cream
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, room temperature

Preheat oven to 400F.

Line a 12-cup standard muffin pan with cupcake liners, or grease well. Set aside.

In a medium mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.

In a small-medium mixing bowl (or large measuring cup), whisk together milk, sour cream, butter and eggs. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined.

Divide batter among muffin cups, about 3 tablespoons each. Carefully tap the pan on the counter five times to release any large air bubbles. Bake for 12-13 minutes.

Remove muffins from the oven and let cool in the pan for five minutes before serving or removing to a rack.

Leftovers will keep well tightly-covered at room temperature for up to two days or in the refrigerator for up to five. Muffins may be double-wrapped in plastic and frozen for up to 3 months.Corn MuffinsCorn MuffinsCorn Muffins

Easy Cumin Roasted Beets

Easy Cumin Roasted BeetsI have never been a particularly picky eater, but I have spent the majority of my 35+ years hating beets. Hating them. My mom used to serve pickled beets at least once a week, which meant I had to choke down (and I do mean “choke”) one or two with some regularity until I grew up, moved out, and lived a blissfully beetless existence until three years ago. I’d still be beet-free today if it weren’t for a request for them for a birthday dinner.Easy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted BeetsAs I prepared for this party (remember parties?), I looked online for beet roasting methods and mostly saw the same one: wrap beets in foil, roast them whole, let them cool, rub off the skins with your hands, and slice. It seemed like a lot of time and work for something I couldn’t stand. Instead, I took a gamble and did things the easy way: giving my beets a really good scrub, lopping off the root and tip, slicing them into thick wedges, and roasting them with olive oil, cumin and salt until caramelized.Easy Cumin Roasted BeetsBeing a careful cook, I had to taste the finished beets for seasoning regardless of personal preference, so I scrunched my nose, closed my eyes (?), took a tiny bite and…they were delicious. Earthy and sweet, yes, but also salty, smoky and crisp-edged. I couldn’t believe it—one of my top five all-time least favorite foods! Delicious! Sometimes it just takes the right preparation to change someone’s life (er, palate).Easy Cumin Roasted BeetsNow, I don’t know if I’ve actually changed—you won’t find me eating pickled beets out of the jar anytime soon. But these? I’ve made them at least once a week for the last three years and I freaking love them. They’re so easy and so good, the perfect low-maintenance side dish. I’ll throw a pan of Easy Cumin Roasted Beets in the oven alongside a chicken, serve them with fresh hummus on a casual night in, or pair them with feta and greens for a killer beet salad.Easy Cumin Roasted BeetsDid I just say “killer beet salad”? Maybe I’ve changed after all.Easy Cumin Roasted Beets

Easy Cumin Roasted Beets
makes 6 or so servings

4-5 large beets or 6-7 small-medium beets
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2-1 teaspoon Kosher or sea salt, or to taste
chopped cilantro or parsley, for garnish

Preheat oven to 425F. Line a rimmed baking sheet with parchment paper.

Scrub beets and dry. Some may have a matte brown portion of their skin–wiping them dry with paper towel or lighter-colored towel is best for differentiating between this and remaining dirt. Do not peel.

Use a large, sharp chef’s knife to trim off the roots and tips. Slice them into wedges (I did 8 each on large beets). Pile on a prepared pan and top with olive oil, cumin and salt. Toss with your hands until everything is evenly coated, then scatter them evenly across the pan, taking care to keep them apart. Wash your hands.

Roast 20 minutes. Use a thin spatula to flip the beets over before roasting for 20-25 minutes more. Remove them to a serving dish. Garnish with chopped cilantro or parsley, if desired. Serve.

Leftovers will keep in an airtight container in the refrigerator for a few days.Easy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted Beets

Honey Butter Drop Biscuits

Honey Butter Drop BiscuitsSouthern-style biscuits are one of my go-to comfort foods. I make them regularly for weekend breakfasts and quick dinner side dishes, and there’s almost always a bag of them in my freezer. I don’t even need to look at the recipes anymore—I know the proportions, methods, times and temperatures by heart. Yep, I’m a biscuit gal, just like my grandma.Honey Butter Drop BiscuitsHoney Butter Drop BiscuitsHoney Butter Drop BiscuitsAll that said, I’ve never really gotten on the drop biscuit train. I guess I thought they were cheating or something—the ingredients and mixing methods are nearly identical, but you don’t have to pat and cut anything, instead scooping the sticky dough directly onto a pan before baking. I suppose that without dirtying a surface or doing extra work I assumed that they were a slightly-less-good version of the “real deal.” But I was wrong. So, so wrong.Honey Butter Drop BiscuitsTurns out, drop biscuits are their own thing entirely. They’re fluffy and tender instead of flaky and layered, and they have these extra crispy-crunchy exteriors with which I am now fully obsessed. And the recipe works with both whole milk and buttermilk, and (!) I don’t have to scrape an invisible layer of butter and flour off of my countertop every time I make a batch. Drop biscuits, where have you been all my life???Honey Butter Drop BiscuitsI won’t lie to you: drop biscuits are not a traditionally beautiful food. They’re scraggly, craggy and have slightly wonky shapes, regardless of whether you use a cookie scoop, a spoon or your hands to dole out dough. They’re super delicious, just a little ugly. Or at least they are until you give them a glossy coat of salty-sweet honey butter.Honey Butter Drop BiscuitsHoney Butter Drop BiscuitsOhhh yes.Honey Butter Drop Biscuits

Honey Butter Drop Biscuits
makes 10-11 medium-large biscuits

2 cups all-purpose flour
1 tablespoon granulated sugar or honey
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, very cold, cut into cubes
1 cup whole milk or buttermilk, very cold

Honey Butter:
2 tablespoons unsalted butter
1 tablespoon honey
pinch of Kosher or sea salt

Preheat oven to 425F. Line a baking sheet with parchment. Set aside.

In a large mixing bowl, stir together flour, sugar, baking powder, and salt. Add chilled butter. Using your fingertips (not your palms!) or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

Pour in 1 cup cold buttermilk. Stir with a rubber spatula or wooden spoon until a sticky, shaggy dough forms.

Scoop dough by the 1/4 cup and drop biscuits a couple inches apart on the prepared pan. Bake biscuits for 12-14 minutes, until they have puffed and are starting to brown.

Make the honey butter. In a small bowl, combine butter, honey and salt. Microwave in 20 second increments, stirring between, until melted together. Brush onto warm biscuits. Serve.

Biscuits are best the day they are made. Leftovers may be kept in an airtight container at room temperature for a couple of days. Biscuits without honey butter may be frozen for up to 3 months.

Honey Butter Drop BiscuitsHoney Butter Drop Biscuits

Mashed Sweet Potatoes

Mashed Sweet PotatoesI’ve wanted to make Thanksgiving for years and years, but my family usually travels for this holiday. That said, I guess next Thursday is my lucky day…or something. Yes, since traveling is inadvisable at the moment, I am staying put and taking this excuse to make the whole turkey dinner in my apartment. This is obviously not how I imagined my first time making Thanksgiving dinner, but it’s what’s happening. And it might be a little messed up to say this, but I’m kind of excited about it. I mean, I’ll be bummed not to be with my parents, older sister and sister-in-law (and the dogs), and I would definitely like for this period of world history to get over and done, but I am really excited to make Thanksgiving.

The menu is still in the tentative planning phase, but I know for sure that I am making J. Kenji Lopez-Alt’s Turchetta and smaller batches of the cornbread stuffing, cranberry sauce and caramelized Brussels sprouts from my archives. Oh, and the best dang Mashed Sweet Potatoes you can get anywhere.Mashed Sweet PotatoesI can’t believe I’ve made it this many years without posting this recipe.

Creamed Kale? ✅
Dinner rolls? ✅
Two kinds of stuffing? ✅✅
Every cheesy appetizer under the sun? ✅✅✅✅✅
Mashed Sweet Potatoes? ❌

Truly, it’s bonkers. When I first moved to New York a thousand thirteen years ago, these were my go-to contribution to various Thanksgivings and holiday dinners, and they were a hit on every table they graced. These are seriously the *best* holiday sweet potatoes ever. Marshmallows be damned. (But not really.)Mashed Sweet PotatoesMashed Sweet PotatoesMy mom got the original recipe from her friend, Amy, and then passed it on to me. I’ve twisted the it a little since then, but only a little, because they were already pretty dang perfect. The secret? An entire brick of cream cheese and an entire stick of butter. Yes, I know that’s a lot of dairy and a lot of dense calories, but this recipe also makes a lot of sweet potatoes. Please resist the urge to cut back or use low-fat ingredients—it’s just not worth the effort without the real deals. This is holiday food, not everyday food (although I would never judge you for eating them with every meal for four days straight…ahem).Mashed Sweet PotatoesAs you might imagine, these Mashed Sweet Potatoes are…beyond. Beyond creamy. Beyond delicious. So beyond that it’s simply beyond me why anyone wouldn’t throw these on next week’s menu right now.Mashed Sweet Potatoes

Mashed Sweet Potatoes
barely adapted from my mom’s friend, Amy
makes 10-12 servings

4 pounds sweet potatoes, scrubbed & peeled, diced into 1-inch pieces
cold water, to cover sweet potatoes
2 1/2–3 teaspoons teaspoons Kosher or sea salt, divided
1 8-ounce brick full-fat brick-style cream cheese, cut into pieces
1/2 cup (1 stick) butter, cut into pieces
freshly ground black pepper, to taste
chopped parsley, for garnish

Place diced sweet potatoes in a large, heavy-bottomed pot. Add salt and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium-high and let simmer until sweet potatoes are fork tender. Remove from heat.

Carefully drain water by pouring sweet potatoes through a colander. Return sweet potatoes to the hot pot. Use a potato masher to begin to break up sweet potatoes. Add all pieces of cream cheese and butter, along with 1 teaspoon salt and a few grinds of black pepper. Mash to combine, using a silicone spatula or wooden spoon to scrape down the sides of the pot as necessary. Do not over-mash. Taste for seasoning, then stir in more salt by the 1/2 teaspoon and pepper as desired.

Remove to a serving dish and serve immediately with chopped parsley, if desired. Leftovers will keep covered in the refrigerator for up to 3 days.

If you’d like to make Mashed Sweet Potatoes ahead, spread them into a medium-sized casserole dish. Let cool completely, cover with foil and refrigerate overnight. The next day, remove them from the refrigerator and let sit at room temperature for at least 30 minutes. Then place covered dish in a 350F oven for 30-40 minutes, until hot. Serve.Mashed Sweet PotatoesMashed Sweet Potatoes