Sides

Buttery, cloud-soft mashed potatoes with roasted garlic and fresh herbs folded into every creamy bite.

Creamy Parmesan polenta gets a nutty boost from browned butter for a side that tastes far more luxurious than it is.

Quick-grilled zucchini and yellow squash stay juicy, finished with lemon and whatever garden herbs are thriving.

Blistered asparagus gets a quick blast of high heat, then garlic and lemon sharpen every spear.

Charred green beans tossed with bright, garlicky chimichurri for a side that steals the show.

Boiled baby potatoes are smashed thin, showered with garlic and herbs, then roasted until audibly crisp.

Japanese sweet potatoes caramelize under a salty-sweet miso-maple glaze with crisp, lacquered edges.

Dense kabocha turns custardy inside and caramelized outside with no peeling required.

Ginger and scallions perfume jasmine rice while tamari adds a savory edge without making it heavy.

Warm potatoes, smoky bacon and onions in a tangy dressing just like Oma used to make.