Culture & Politics


Lamb, Turkey, Fish…whatever you’re serving as your main course this weekend…WF has the perfect side dishes to add to your Easter feast. Can you say SPRING?!


We found this three ingredient simple potato side dish when we were deep into the first pandemic lockdown, courtesy of LA based French Chef Ludo Lefebvre @chefludo and its been a family favorite ever since.


  • 3 Large Yukon Gold Potatoes
  • Melted butter
  • Kosher Salt
  • Thyme if desired


  • Peel potatoes. Using a mandolin, a WF kitchen must have, slice potatoes approximately ¼ inch thick.
  • Grease a non-stick skillet with some of the butter.
  • Lay a ring of potatoes in a spiral formation on the outer rim of the skillet, overlapping each potato slice. Continue this process, decreasing the size of the potato slices toward center until the skillet is completely covered.
  • Top the potato ring with 2 tbsp of melted butter. Season with salt and thyme if using and bake in oven at 350F for approximately 40 minutes. Edges should be crispy and golden.


Like the rest of the world, in the early days of the pandemic we found ourselves elbows out and ready to rumble for that last pack of yeast in the swiftly depleting grocery aisles, even though we had never made homemade bread! You too? Focaccia quickly became a staple around here, but admittedly our desire to make dough from scratch has waned. This focaccia can be made with a good quality ready to use pizza dough from your local Italian market or deli.


  • 1 ready to use fresh pizza dough
  • Cherry tomatoes
  • Fresh basil
  • Good quality extra virgin olive oil
  • Salt & Pepper


  • Drizzle some olive oil in a large rectangular baking dish, ensuring the entire surface, including the sides are covered.
  • Place the pizza dough in the dish, cover loosely, allowing it come to room temperature, and rise, for about an hour.
  • Generously drizzle olive oil all over the dough. Using your fingertips stretch out the dough in the dish and gently indent.
  • Add chopped cherry tomatoes, fresh basil and drizzle again with olive oil. Season with salt and pepper.
  • Bake at 425F until the focaccia is browned and crisped about 20-25 mins.


WF is also searching for easy side fixes that take little effortbut still shine. This simple dish does the trick, and it gives carrots the spotlight it deserves. Often relegated to a base ingredient in bone broth or as dipping sticks on a veggie board, roasting these little gems brings out a natural, earthy sweetness to savor.


  • Line a baking sheet with parchment paper.
  • Trim stems of carrots, leaving two to three inches of greens.
  • Slice the carrots vertically.
  • Drizzle with olive oil.
  • Season with salt and pepper.
  • Roast in oven at 400F for 15-20 mins.