Easy Holiday Side Dish: Brussels Sprout, Pancetta + Parm Gratin

Chef Michael Symon shares a classic Brussels sprout, cream + cheese gratin that's perfect as a Thanksgiving side dish.

How to Make Oven Fries with Tahini Yogurt and Smoky Sweet Nuts | Yotam Ottolenghi and Noor Murad

Watch chefs Yotam Ottolenghi and Noor Murad show you how to make their baked fries topped with tahini yogurt + spiced nuts.

Loaded Fries With Tahini Yogurt + Nuts

A fun and creative twist on loaded oven fries with tahini yogurt sauce + smoky sweet nuts.

Queer Eye Star Elevates Poutine With a Fancy (But Easy!) Sauce

Queer Eye's Antoni Porowski shares his hi-lo take on poutine, pairing the cheese curds with tater tots + green peppercorn demi-glace instead of gravy.

How to Make Hi-Lo Poutine | Queer Eye's Antoni Porowski

Watch Queer Eye's Antoni Porowski show you how to make a delish, quick and easy riff on poutine with Tater Tots + green peppercorn demi-glace.

Marc Murphy’s Brussels Sprouts with Bacon

Sometimes a simple side can be the best dish at the table.

How to Make Two-Ingredient Creamy Roasted Rosemary Potatoes | Sunny Anderson

Watch Sunny Anderson show you how to make the roasted potatoes of your dreams with just two ingredients.

Two-Ingredient Creamy, Crispy Roasted Potatoes

Food Network's Sunny Anderson boils and then roasts her two-ingredient potatoes for creamy, crispy perfection.

Creamy Grilled Corn Salad Served in Grilled Portobello Caps

Richard Blais shares his recipe for a creamy grilled corn and jalapeno salad served in grilled portobello mushroom caps.

Rach's Super-Yummy Take on Mexican Street Corn

Rachael whips up her take on Mexican street corn: quick and easy grilled ears of corn topped with a creamy chili sauce, Cotija cheese + cilantro.

Pasta with Creamy Pumpkin Sauce | 5-Ingredient Side

Switch things up with an easy, creamy pumpkin sauce for fall—only 5 ingredients!

Creamed Corn Meets Crème Brûlée

"Top Chef" Richard Blais turns creamed corn into a sweet custard side dish topped with a caramelized sugar crust.

A Lighter Spin on Creamed Spinach

"Top Chef" Richard Blais lightens up classic creamed spinach by substituting the bechamel sauce with a purée of parsnips + cream.