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Sense & Edibility

Culinary Class is in Session

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Side Dishes

Here you'll find that side dishes are more than just co-stars. Starches, veggies, legumes, and grains are plentiful here, and they can also double as main courses if you're in the mood.

Overhead shot of the Arroz Borracho in a blue blue next to wooden spoons.

Arroz Borracho (Beer Steamed Yellow Rice)

An overhead shot of a white bowl filled with Cheesy Grits with Garlic a red napkin lays next to it

Cheesy Grits with Garlic

Hand dipping a fry into the lemon aioli dip

French Fries with Rosemary and Lemon Aioli

Three quarter shot of the plate of Greek salad

Greek Farmer’s Salad with Watermelon

Sense & Edibility's Elotes (Mexican Street Corn)

Elotes (Grilled Mexican Corn on the Cob) Street-Vendor Style

Scooping a spoonful of Texas Baked Beans out of the pan

Texas-Style Baked Pinto Beans

Sense & Edibility's Tostones Pan-Fried Fried in Olive Oil

Tostones (Twice-Fried Green Plantains)

Sense & Edibility's Baechu-Kimchi (Napa Cabbage Kimchi)

Baechu-Kimchi (Napa Cabbage Kimchi)

A casserole dish of Rustic & Rich Mashed Potatoes

Rustic and Rich Baked Mashed Potatoes

Balsamic-Rosemary Roasted Brussels Sprouts

Sense & Edibility's Amba

Amba: Pickled Mango Chutney (Vegetarian and Vegan)

Sense & Edibility's Crispy Baby Potatoes

Crispy Baby Potatoes with Garlic and Fresh Herbs

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