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Some say that Thanksgiving is all about the bird. But, we'd like to formally submit our argument that it's really all about the peripherals. Though the turkey may sit front and center on the dinner table, it's the sides that make this day a real feast. So, we spent a day with Vinegar Hill House's executive chef Brian Leth to get some special ideas to officially up our cooking game.
Leth invited us to his restaurant for some one-on-one cooking lessons, and proceeded to demonstrate exactly why we had come seeking his help in the first place. His prowess in the kitchen is nothing short of amazing — especially when we learned Leth had never attended culinary school. But, his extensive on-the-job training, including an impressive stint at Prune, shines through. Not only were the results to die for, but the recipes are totally doable — no Pinterest fails, here. Ahead, Leth's creations for three Turkey Day side dishes that are anything but side kicks — poultry namesakes be damned.
It's hard to believe another year is almost over. It seems like it was just last week we were sipping on Champagne, ringing in 2014. (Well, we are chronically late, and we were sipping bubbly last week.) Alas, all good things must come to an end. Looking back, 2014 was a big year for S.F.; you might even say it was one for read
Idle Instagrammers and food-obsessives, take note. What does it take for your feed to be dubbed the best #foodporn in all of L.A.? The ingredients list would look a little something like this: 1 part bona fide culinary expertise, 2 tbsp serious photography skills, and a heaping cup of hungry followers. Put that all read