Salty, sweet, and crunchy, these Bacon Green Beans are tossed in bacon fat for a holiday side dish that's sure to impress even the pickiest of eaters, and comes together quickly in just 30 minutes – no blanching required. Trust us, this is guaranteed to become your new favorite veg. Don't tell broccoli, but green... Read More The post Bacon Green Beans appeared first on Chef Sous Chef.| Chef Sous Chef
This Thanksgiving Chicken with sage and rosemary is juicy, golden brown, stuffed with sourdough stuffing, and perfect for smaller groups.| Chef Sous Chef
Looking for a vibrant, nutrient-packed soup? This Carrot and Butternut Squash Soup is a delicious option! Roasted veggies mixed with coconut milk, maple syrup, and a splash of orange juice for a rich, smooth, and vegan-friendly dish.| Chef Sous Chef
What dreams are made of, these Loaded Twice Baked Potatoes are scooped out, mixed with fixings and a handful of cheese, then stuffed back topped with even more cheese and finally baked.| Chef Sous Chef
Our Old-Fashioned Baked Macaroni and Cheese boasts a rich and creamy sauce oozed in between melted chunks of Colby jack and sharp cheddar cheese, and elbow pasta with a breadcrumb topping. Bake until bubbly, cheesy, and crispy for the ultimate nostalgic pasta recipe!| Chef Sous Chef
Welcome to Chef Sous Chef! We are the authors of the Eat With Us cookbook, and contributors to Food Network Canada’s Dining In and Menu Mashup web series! See our recipes and read our story here!| Chef Sous Chef
Our Red Skin Mashed Potatoes are creamy, rich, and quite possibly the best potato recipe ever. Cooked in chicken stock for added flavor and then topped with butter, cream, and sour cream, this rustic and unique side dish is incredibly comforting and comes together in one pot – no boiling water or vegetable peeler required!| Chef Sous Chef
This Sweet Potato Cornbread Recipe is crunchy on the outside, moist on the inside, and the perfect blend of sweet and salty.| Chef Sous Chef
Our Homemade Green Bean Casserole has all the comfort of the traditional Thanksgiving side dish with a few twists like a Dijon mushroom cream sauce and panko-parmesan crust for added crunch.| Chef Sous Chef