Sides: Braised Chestnuts and Brussels Sprouts and other dishes

Side dishes form a strong supporting cast that's more than capable of stealing the show. This contemporary update of Waldorf salad isn't like grandma's but rather a collaboration of crisp apples, walnuts and dried cranberries tossed in a light dressing of sherry vinegar and walnut oil. The recent performance of gooey marshmallows hasn't served the sweet-potato casserole well, so we've replaced the sweet stuff with whispers of cinnamon, thyme and rosemary. A touch of tart lemon balances the sweetness of the potatoes. For the traditionalist, we offer Braised Chestnuts and Brussels Sprouts with Pancetta. Appreciative accolades are sure to follow this lively act.

Braised Chestnuts and Brussels Sprouts with Pancetta

10 servings

- 1-½ pounds Brussels sprouts

- 1-¼ teaspoons kosher salt, divided

- 1 teaspoon olive oil

- 3 paper-thin slices pancetta, cut into fine shreds

- 1 cup chicken broth

- 1 cup peeled and cooked chestnuts, coarsely chopped (see note)

- 1 tablespoon lemon juice

- ¼ teaspoon freshly ground black pepper

1. Trim the bottoms of the sprouts and cut each in half. Bring a large pan of water to a boil, adding 1 teaspoon salt. Add sprouts and time 4 to 5 minutes or until just tender. Drain, rinse with cold water to stop the cooking and drain again. (This can be done several hours in advance. When sprouts are well drained, transfer to a large zip-top bag and refrigerate. Remove from refrigerator 30 minutes before reheating.)

2. In a deep 12-inch skillet or large pan, heat the olive oil over medium heat. When hot, add pancetta and fry until lightly browned. Remove from pan.

3. Pour broth into hot pan and boil 1 minute. Add chestnuts and cook 2 minutes. Then add sprouts and stir over medium-high heat until a couple tablespoons of broth remain in the pan. Add lemon juice, butter, remaining ¼ teaspoon salt and pepper, tossing well. Serve immediately.

Note: We used Sierra Rica natural chestnuts in this recipe. It's a jarred product and can be found with other nut products on the bakery aisle of major supermarkets.

Adapted from "Entertaining in the Northwest Style: A Menu Cookbook" by Greg Atkinson

Recipe selection for Holiday Cuisine 2005 by CeCe Sullivan, Seattle Times home economist.