Garlic Noodles
Butter, garlic, soy sauce, fish sauce, and Parmesan seems like a funky combination, but it’s a delicious way to dress a side of noodles.
Cheese Grits
I grew up on cheese grits — as a kid, I’d happily lap up a bowl for breakfast or lunch. For a more grown-up meal, serve them topped with barbecued shrimp or pork.
Eric’s Green Chile Mac & Cheese
This creamy mac & cheese spiked with ground beef and green chiles is a favorite at the book club holiday party.
Cacio e Pepe
Shortly before I hosted my Italian Party book club dinner, Deb Perelman wrote about the challenge of making the perfect three-ingredient Cacio e Pepe and published her foolproof recipe on Smitten Kitchen. It was the perfect complement to the stew of kale, tomatoes, and beans known as Ribollita.
Laure’s Potato Salad
I’m usually not the biggest fan of potato salad, but Laure’s is so good. She includes instructions for getting the texture of the potatoes themselves just right.
Jamy’s Oil Field Potatoes
The easy assembly, feed-a-crowd size, and cheese sauce make this potato dish is a staple at every Bancroft family get-together.
Macaroni & Cheese
Have you ever promised a pre-schooler macaroni and cheese for lunch without realizing that you’re out of the boxed stuff? Your whole day may seem completely shot, until some fast Googling and a serendipitous stash of just the right groceries allow you to make the homemade version.
It’s actually pretty easy and is much, much better than the boxed stuff.
Leesa’s Green Chile Cheese Grits
These cheesy, satisfying grits are the perfect side dish for grilled steaks or baby back ribs.
Ultra Fluffy Wasabi Mashed Potatoes
These wasabi-spiked mashed potatoes are the perfect side for grilled salmon.
Khanh’s Breakfast Casserole
Khanh had this dish, also known as Buffet Potatoes, at a friend’s brunch. She said it’s delicious and easy, and most importantly, divine.