Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate

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Cover with foil and bake for 30 minutes. Every 10 minutes, add a little broth and a little butter and stir to keep the dressing moist. Per serving: calories percent of calories from fat, 42 , 18 grams protein, 77 grams carbohydrates, 4 grams fiber, 42 grams fat 17 grams saturated , 72 milligrams cholesterol, 1, milligrams sodium. Creamed spinach was not in my repertoire until I started working in Manhattan and discovered how inviting the dish could be.

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Put it underneath a steak or pork chop, and you have a tasty duo. Fill a 3- quart saucepan half full of water and bring to a boil over high heat. Add the onions and cook for 3—5 minutes. Drain and run under cold water until the onions are cool enough to handle.

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Peel and set aside. In a 2- quart saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes. Slowly add the milk, whisking, until a thick white sauce has developed. Add a grinding or two of nutmeg and a little salt. Reduce heat to low.

When the oil begins to shimmer, add the garlic. Cook for about a minute, add the onions, and cook for another 2—3 minutes.

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Make these Southern side dishes for the holidays

Add the spinach and mix with tongs until it wilts, usually 5—7 minutes. Stir in the white sauce and cook a few minutes longer. Season with salt, pepper, and lemon juice. Support real journalism. Support local journalism. Subscribe to The Atlanta Journal-Constitution today. See offers.

Atlanta Christmas Guide: Southern side dishes

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Facebook Twitter. Visitor Agreement Privacy Policy Contact. Fred Thompson, author of many cookbooks and editor of Edible Piedmont , shares Bacon.


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For regular eaters and high-flying Southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. Thompson sagely notes that bacon will survive the silliness. Did we mention 'samples'? From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts--notably, bacon--became some of the most important traditional southern foodstuffs.

Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's recipes recommend the virtues of the utterly simple and the totally unexpected. Designed and developed by Ankit Hinglajia. Event date:.