So, how can you create fantastic fare even if your teeny kitchen is a little less than chef-caliber? We dropped in on Dan O'Brien, the chef behind gourmet shop and supper club Seasonal Pantry and the soon-to-open A&D Bar to find out. O'Brien manages it all in a tiny kitchen that is probably even less elaborate than yours — think tiny galley space, a single induction burner, and limited pans and utensils (oh, and the oven is located a flight of stairs away, in the basement). But he still makes amazing food, and proves that good recipes and great ingredients beat a fancy setup any day.
When we told O'Brien we wanted simple, basic side dishes that anyone could manage, he whipped up two holiday-perfect options: buttery drop biscuits that add some Southern charm, and Brussels sprouts with a sweet-and-salty kick. Ahead, we've got the step-by-step on how to make them, and we can promise you this: Bring these along, and you'll snag the meal's Most Valuable Guest status, no contest.