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Carry-out holiday sides

Dai
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Mockingbird Bistro

The bread pudding at Mockingbird Bistro is a popular to-go item for the holidays.

This year, give yourself the gift of time by relying on others for side dishes – and even desserts, if you’re so inclined.

If you’re having friends over or just enjoying the family this year, carry-outs can make the party planning less stressful and more fun. There are plenty of restaurants and specialty-food shops serving side options to make your almost-entirely-homemade holiday meal the way you want it. Here are a handful:

Hugo’s (1600 Westheimer; 713-524-7744) – Chef-owner Hugo Ortega features more than 30 carry-out items, from chicken-mole tamales and enchiladas verdes to nopales salad, plus his signature corn pudding.

Mockingbird Bistro Wine Bar (1985 Welch; 713-533-0200) – Quart-size servings of giblet gravy, garlic haricots verts, steamed asparagus with herbs and  butternut-squash bisque are available, along with complete meals.

Leibman’s Wine & Fine Foods (14529 Memorial Drive; 281-493-3663) – Along with a plethora of hors d’oeuvres, such as artichoke-parmesan-stuffed mushrooms, Leibman’s offers a full range of sides, including orange-honey carrots, rosemary scalloped potatoes, spinach soufflé and grilled vegetable medley.

Kenny & Ziggy’s New York Delicatessen (2327 Post Oak Blvd.; 713-871-8883) – Pass up the canned cranberry sauce for Kenny & Ziggy’s cranberry compote with pineapple and nuts. Numerous sides include barley with mushrooms, sweet noodle kugel, string beans almandine and truffle macaroni and cheese.

Pondicheri Bake + Lab (2800 Kirby Drive, Suite B240; 713-522-2012) – Put an international twist on your holiday meals with Indian-inspired salads, chaats, sides and desserts, including the award-winning $80 Chai Pie.

The Only Reheating Tip You’ll Ever Need: Years ago, Etienne Leibman of Leibman’s Wine & Fine Foods taught me how to properly reheat my restaurant-bought side dishes and carry-outs without zapping the flavor or the moisture out of my investment. This is a foolproof technique that even a klutz can master with pristine results.

To start, forget about reheating holiday sides low and slow – as in 250-300 degrees. Instead, preheat your oven to about 400-450 degrees. When it reaches this range, place your room-temperature sides in the oven. Turn off the heat and let the magic happen. Yeah, it’s that easy. Cornbread dressings and vegetables generally heat through in about 20 minutes. Turkey or other meats take about 30-35 minutes.

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