SIDES ARE OUR SUPPORTING CAST:—A PERFECTLY COOKED VEGETABLE, STARCH, OR BREAD TO ROUND OUT A FIRST-RATE MEAL. A NEGLECTED SIDE CAN COST A HELL’S KITCHEN CONTESTANT THE TITLE, AND A CREATIVE ONE WILL KEEP A CHEF IN THE GAME. AT HOME, A SIDE IS EQUALLY IMPORTANT TO THE SUCCESS OF YOUR OVERALL DINING EXPERIENCE.
THIS CHAPTER COVERS CLASSIC COMFORT-FOOD SIDES, INCLUDING CREAMED CORN (HERE) AND CREAMED SPINACH (HERE) AND AN OVER-THE-TOP VARIATION ON MAC AND CHEESE FEATURING TRUFFLES (HERE). TWO VARIATIONS ON GRATIN (HERE and HERE) ARE INCLUDED, AS IS A SPUDLESS VARIATION ON FRIES (HERE) AND A COUPLE OF WAYS TO COOK CARROTS (HERE and HERE). THESE ARE THE GO-TO HELL’S KITCHEN SIDES, BUT THERE’S NO NEED TO STICK TO A SCRIPT. YOU MAY ALSO PULL FROM A MULTICOMPONENT MAIN TO COMPLETE YOUR MEAL. FOR EXAMPLE, IN FALL YOU MAY TRY BRUSSELS SPROUTS (HERE), OR FOR A THIRD GRATIN VARIATION, THE TRUFFLED POMMES ANNA HERE. IF YOU’D PREFER TO PUREE YOUR CARROTS, TRY THE VERSION HERE. POLENTA (HERE, 110, OR 145) MAKES ANOTHER RELIABLE SIDE. FOR AN ALTERNATIVE TO SPINACH, YOU CAN BRAISE SOME KALE IN CIDER (HERE) OR SERVE UP SMOKY COLLARD GREENS (HERE). USE THE SKILLS YOU’VE LEARNED THUS FAR AND ADD A MEASURE OF KITCHEN CREATIVITY TO GO ALL OUT WITH YOUR SIDES. YOUR REWARD WILL BE A MEAL THAT TRULY SHINES.