Potatoes, Rice, Cornbread, & Other Stuff To Be Added

POTATOES

While there are many ways to prepare potatoes as a side dish, I tend to use three: Mashed, Roasted Wedges and Roasted Sliced. I find red skin potatoes to be the most versatile variety, but Russet is still the best for baking. 

RICE

Unless you're making Asian food, there's no excuse to make boring white rice. Here's how you make white rice, rice with broth and rice with broth & ginger.

CORNBREAD

Growing up in New England, we never had cornbread, but my wife is from Texas, so it became a staple in our house. Great with Southwest soups, chili and stews and the leftovers make excellent breakfasts.