5-Ingredient Side Dish Recipes
Penne with Green Beans and Tomatoes
Recipes: Penne with Green Beans and Tomatoes
Add zing to your salads with fresh dill, or swap it for basil, mint, or parsley. For pasta, try using whole wheat for its earthy, toothsome quality; any kind will do.
Grilled Jalapeño-Lime Corn on the Cob
Add south-of-the-border flavor to buttery grilled corn with jalapeño peppers, cilantro, and lime juice.
Recipe: Skillet Cornbread
Quickly incorporate the hot bacon drippings into the batter with a fork. When you pour it back into the hot skillet, listen for the sizzle. That sound means your crust will be dark golden and crisp.
Uncle Jack's Mac-and-Cheese
Recipe: Uncle Jack's Mac-and-Cheese
Classic cafeteria-style goodness, this recipe yields enough to serve as a side for a crowd, or it could be dinner for a family of four. Recipe by Pam Rawlinson, North Augusta, South Carolina.
Baked Zucchini Chips
Recipe: Baked Zucchini Chips
Serve these crispy baked chips as a side or an app.
Zucchini-Carrot Salad with Catalina Dressing
Dress thinly sliced vegetables with our fresh take on catalina dressing—inspired by two Birmingham chefs, Wil Drake and Roscoe Hall—and garnish with any fresh herbs you like.
Spiced Eggplant Cutlets with Chickpea-Feta Salad
Eggplant slices tend to shrink significantly as they cook, so start with hearty 1-inch-thick slabs.
Recipe: Spiced Eggplant Cutlets with Chickpea-Feta Salad
Green Machine Salad
Recipes: Green Machine Salad
There's enough acidity to keep the apples from turning brown if made up to three hours ahead. Use a vegetable peeler to transform asparagus into thin ribbons, a technique that also works well with carrots.
Snappy Pea-and-Herb Salad
Recipe: Snappy Pea-and-Herb Salad
Serve this fragrant side with just about any grilled meat; it plays well off smoky, charred flavors. Toss in feta cheese and shrimp to turn it into a main.
Recipe: Strawberry-Tomato Salad
Look for mini multicolored tomatoes at the supermarket. Toss them with strawberries for a surprising combo to serve with grilled salmon, chicken, or pork.
Braised White Turnips
Recipe: Braised White Turnips
This recipe is a simple way to create a delicious and beautiful side dish for your Thanksgiving table. If you prefer single-item sides rather than casseroles, or gratins, then dishes like these Braised White Turnips are the perfect dishes for you. These are cooked in butter, then simmered first in vinegar, then after in honey and butter, to create a beautiful combination of sweet-and-sour-tasting turnips. We based this recipe on one from Atlanta chef Linton Hopkins found in the book Lodge Cast Iron Nation. Use small Japanese turnips from farmers' markets, or peel and cut larger turnips into 1- to 2-inch cubes.
Smashed Fried Okra
Recipe: Smashed Fried Okra
What a revelation! Use a meat mallet to smash okra and create more surface area for crispy-brown goodness. Try this at home.
Skillet-Roasted Okra and Shrimp
Recipe: Skillet-Roasted Okra and Shrimp
Adapted from Virginia Willis' book, Okra, published by The University of North Carolina Press, this fast sauté is great over grits or a bed of arugula.
Fresh Corn Quinoa
Any Greens Sauté
Greens can be cooked in minutes over high heat, making it possible to serve collards on a busy weeknight. Try this recipe with whatever green you've got on hand, or mix a few varieties together.
Recipe: Any Greens Sauté
Classic Fresh Field Peas
Recipe: Classic Fresh Field Peas
Smoky ham hocks enrich the broth, yielding a delicious pot of field peas. Try smoking your own hocks--they will yield roughly double what you'll get from store-bought hocks.
Charred Eggplant with Miso Dressing
Miso is a Japanese staple with a slightly salty, pungent flavor. Find it in the international or refrigerated aisle at your grocery store.
Hot Bacon Caprese Salad
Recipe: Hot Bacon Caprese Salad
Update the Italian tomato salad with a rich, tart dressing.
Grilled Mexican Corn Salad
Recipe: Grilled Mexican Corn Salad
This recipe is an off-the-cob play on a popular Mexican street dish.
Recipe: Zucchini-Potato Casserole
This elegant tian, a French dish of layered vegetables, is delicious warm or at room temp.
Mediterranean Green Beans
Recipe: Mediterranean Green Beans
Use the olive mix to dress other veggies, such as tomato wedges, cooked baby potatoes, or roasted bell peppers.
Grilled Squash and Salsa Verde
Recipe: Grilled Squash and Salsa Verde
Pepitas, goat cheese, and homemade Salsa Verde jazz up this simple veggie.
Scallion-and-Benne Cucumber Noodles
Slice the cucumbers just until you reach the seeds, but no farther or the noodles become raggedy. Pair with fish or shrimp.
Tortelloni-and-Grilled Vegetable Salad
This versatile pasta pairs with any grilled vegetable, so use what you have on hand or what looks best at the farmers' market.
Tomato-and-Gorgonzola Pasta Salad
We love juicy beefsteaks for their sweet, intense flavor. Colorful small tomatoes and any crumbled cheese work well here too.
Whipped-Cream Corn Salad
Recipe: Whipped-Cream Corn Salad
To make ahead, prepare recipe as directed through Step 1. Cover and chill up to 24 hours. Let stand at room temperature 30 minutes, and proceed with recipe.
Sweet Pea-and-Mint Pasta Toss
Recipe: Sweet Pea-and-Mint Pasta Toss
Serve this minty side with grilled shrimp for a quick company-worthy dinner. Can't find torcetti? Use cavatappi or gemelli.
Watermelon-and-Feta Orzo Salad
Recipe: Watermelon-and-Feta Orzo Salad
Punch up this classic pairing of watermelon and feta with peppery watercress or arugula.
Candied Roasted Squash
Recipe: Candied Roasted Squash
A recipe with only three ingredients calls for smart technique and a little bit of finesse. Score the squash flesh to create more surface area for caramelizing.
Recipe: Sautéed Mushrooms
Any types of mushrooms work well here. Sear them in batches, without crowding, in a hot skillet so that they will take on color without steaming.