Round out your holiday meal with one (or more!) of our spectacular side dish recipes.
This cheesy potato gratin gets a punch of flavor from nutmeg and fennel. It's impressive enough for a holiday party, but easy
enough to put together on a busy weeknight.
This deluxe version of spinach salad features a tangy sweet maple syrup vinaigrette, sliced apple, onion and and goat cheese
and is topped with sweet curried pecans.
We loved the dash of dried crushed red pepper—it made the flavor lively, not hot.
Browned butter adds a heavenly toasted nut taste and aroma to traditional mashed potatoes.
This homemade baked macaroni and cheese recipe beats the boxed kind any day of the week. For a divine main dish, stir in
chopped cooked ham before baking, and then sprinkle top with chopped cooked bacon before serving.
Make a cheesy, creamy potato casserole for your next family gathering or holiday meal. Make it easy with frozen hash browns,
cream of mushroom soup, and cornflakes cereal. You can also make it ahead and refrigerate until you are ready to bake.
If you receive candied or spiced nuts as a holiday gift, try them on this salad for a special touch. To splurge, use a variety
of mushrooms such as shiitake, portobello, oyster, or enoki. Often grocers carry a gourmet mushroom mix. Standard white mushrooms
will yield tasty results too.
Yukon gold potatoes yield a texture that's just right for holding a pool of flavorful turkey gravy or melted butter.
Bacon, onion, and brown sugar pack these beans with holiday flavor.
Combine French green beans and red bell pepper strips with shallots and garlic for a delicious side dish that's far from boring.
This from-scratch recipe is suited for any level of cook—even first timers.
Tip: Brush unbaked rolls with lightly beaten egg white and sprinkle with sesame seeds, poppy seeds, and fennel seeds. Or, brush unbaked rolls with melted butter; sprinkle with Parmesan cheese, kosher salt, coarsely ground pepper, and dried Italian seasoning.
Cheddar and Parmesan combine forces with yellow squash in this creamy casserole. For a tasty and colorful twist, substitute
sliced zucchini for half of the yellow squash.
Sweet, caramelized pearl onions make an elegant side dish. This version is flavored with butter, white wine, and brown sugar
and then baked for less than an hour.
The presence of apple elevates this often overlooked veggie to new and delicious heights.
A quick and creamy Dijon-mustard sauce laced with Parmesan and Cheddar cheese turns a simple dish of broccoli and cauliflower
into company fare.
Roll salmon into spirals if you have extra time when making Smoked Salmon-Avocado Salad.
These potato pancakes are a classic Hanukkah dish. Make a variety of flavors and add distinctive garnishes to clue guests
in on the different flavors. All three are superb with Horseradish-Sour Cream Sauce and Spiced-Thyme Applesauce.
Frisée is a member of the chicory family often used in mesclun salad mixes. Buy bunches with crisp leaves and no signs of
wilting. Use all of the leaves except the core.
Sauté fresh garlic to jazz up this simple yet delicious side dish.
Recipe developer Victoria Amory recommends mashing Yukon gold potatoes by hand. "Don't even think about using a blender or
food processor. Giving in to such temptation will result in a dense, inedible paste
Pancetta and Parmesan cheese add salty flavor to the roasted Brussels sprouts. You can substitute bacon for the pancetta.
Sliced pears and roasted glazed pecans add a sweet, crisp flair to this super simple salad.
This gratin is awesome with prime rib or beef tenderloin. Rosemary is a bossy herb that can take over a dish, so use it sparingly.
We call for only 1 Tbsp. to season the entire gratin.
Salty tapenade pairs with Asiago cheese, which is sweeter than Parmesan or Romano, in these elegant rolls. Starting with refrigerated
pizza dough keeps the prep simple.
Packed with nutrients and hearty flavors, this salad is both pretty on the plate and perfect for winter. It tastes equally
delicious with other roasted vegetables, such as butternut squash, onions, carrots, and potatoes.
For a more pungent flavor in this classic salad, use gorgonzola cheese.
Roast the vegetables before the pork roast. Then, put them back in the oven to reheat while the pork rests.
For this earthy salad, make sure to use wild rice, not a blend, to get a nice chewy texture.
Make the soup through Step 2 the day before. Reheat, and stir in the lime juice before serving.
The Panko-coated goat cheese slices lend a nice and crisp bite to this salad, which we've topped with a fruity pomegranate
Tie green beans in small bundles of five or six with chives that have been boiled for 5 seconds.
A mixture of Gruyère and Parmesan cheese makes this luxurious baked dish all the more delicious.
Recipe developer Alex Hitz learned this creamy soup from his former business partner Mary Boyle Hataway. Strong coffee gives
it superior depth.
Use any combination of citrus on hand to compose this vibrant, fresh salad, and present it however you like. No matter how
you serve it, sweet and sunny citrus complements any roast or fish.
Look for farro, a grain gaining in popularity, in your supermarket, or substitute wild rice. High in fiber, farro's firm texture
and nutty flavor pair well with tender, sweet roasted squash and creamy crumbles of cheese.
To make ahead, prepare recipe through Step 1. Then, spread vegetables in a single layer in a jelly-roll pan, and cool. Cover
and let stand up to 4 hours. Proceed as directed.
We love how buttery Gouda and nutty Parmesan lend richness and depth of flavor to this dish. Bake it as directed or divide
among 6 to 8 ovenproof dishes, reducing the bake time to 30 minutes.
This new take on glazed sweet potatoes looks as good as it tastes. We used the slender 'Garnet' variety commonly grown in
North Carolina. If you can't find them, any petite sweet potato will work well in its place.
Move over, creamed spinach—there's a new steak house side in town. Give the packaged collards an extra chop with a sharp knife
to get them to bite-size pieces.
Cornmeal is a key ingredient in this soufflé-like side from Durham, NC, chef Sara Foster. It provides structure so the spoonbread
won't fall in the center, even after you scoop out a serving.