Side Dish

Grated Yukon gold potatoes with Parmesan and fresh basil, fried as one big golden cake. Why squeezing matters, and how much oil that 12 inch pan needs.

Sweet Italian sausage, sourdough and roasted chestnuts bound with stock and cream, plus the cubes or crumbs contradiction and what to do about the chestnuts.

Turkey drippings deglazed with broth and red wine, defatted and whisked into a roux, with the calorie count and the seven ingredients that are actually gravy.

Onions, nutmeg cream and wrung out spinach under Parmesan and Gruyere, plus the salt contradiction on the card and where the missing forty five minutes goes.

Potatoes milled smooth with hot buttered milk and cold buttermilk, plus how much buttermilk to add and what the yield really means for a table of eight.

Yukon golds riced and loosened with warm cream and butter, with the potato weight the recipe leaves out and the one step that stops it turning to glue.

Red new potatoes, olive oil, thyme and salt roasted until the edges crisp, with the calorie count the source leaves out and how much thyme you actually need.

Fresh beans, bacon and a sharp cheddar roux under panko, no canned soup, plus the dish size the recipe leaves out and what the extra milk is really for.