Salads & Sides

Old Bay baked chicken diced and mixed with eggs, sweet relish, celery, onion and mayonnaise, served on crackers or croissants.

Diced russet potatoes pan-fried with green and red bell pepper and onion until crisp and golden.

Skin-on mashed red potatoes with butter, warm milk and cream, ready in 30 minutes with no peeling.

Red potatoes tossed with crisp bacon, onion and two cheeses and baked until tender, a hearty side for 4.

Fried potato wedges baked under melted cheddar and topped with crispy bacon, a party appetizer for 8.

Broccoli and cauliflower in a creamy cheese sauce with a golden breadcrumb top, baked in one dish.

A simple pot of Southern grits: grits, water, salt and butter, cooked low and slow until creamy.

Raw broccoli and cauliflower with bacon and cheddar in a sweet, creamy dressing, chilled and ready for your next cookout.

A creamy egg noodle side with cottage cheese, sour cream, poppy seeds and parmesan, baked in one 9×13-inch dish.

Creamy classic potato salad with eggs, pickles and celery, plus the small steps that keep the potatoes firm and full of flavor.