When you need a snazzy new side for Thanksgiving or you're looking a side dish recipe to show off your cooking skills at the family reunion, we've got the stand-out side dish recipe you crave.
Sweet Potato Planks
Skip the marshmallows (and extra sugar). The kids will love the super-sized orange “fries” loaded with beta carotene.
Brussels Sprouts Hash
You’ve steamed them. You’ve roasted them. But have you hashed them? Brussels sprouts, the holiday’s most distinctive veggie, stars in this savory jumble.
Pumpkin Ravioli with Sage Brown Butter
Pumpkin ravioli is as natural as mashed potatoes beside your turkey—maybe more so.
Stuffed Mushrooms with Corn and Saffron
Saffron blesses everything it comes in contact with, including these stuffed treats.
Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam
Made in individual muffin cups, these spoon breads are cheesy, creamy and delicious, especially when served with Roasted Pepper Raisin Jam.
Orange Ginger Tempeh and Brown Rice Salad with Orange Balsamic Vinaigrette
Served as a side salad or main entree, this rice-and-vegetable medley is as versatile as it is delicious.
Mashed Red Curry Sweet Potatoes
Thai red curry paste and canned coconut milk transform a ho-hum sweet potato side dish into something spicy, sublime and new.
Green Bean Salad with Smokehouse Almonds
Not your mother’s green beans almondine. These almonds are smoked and dressed in vinaigrette.
Classic Bread Stuffing
There’s no need to be skittish about stuffing your turkey. As long as you keep all the ingredients cold and stuff the bird just before putting it in oven, it’s perfectly safe.
Caramelized Onion-Chanterelle Tart
Savory-sweet onions pair with the king of mushrooms in this rich early fall tart.
Grilled Garden Vegetables with Caesar Romaine Lettuce
A bounty of squash, onion, bell pepper and olives are the basis of this wonderful side dish salad. Young tender squashes make for a more pleasant presentation, but by all means when you find that huge squash in your garden…use it.
The brilliant autumnal colors of orange persmimmon and ruby-red pomegranate make this a perfect salad for the buffet table.
This all–purpose noodle dish is super versatile—add carrots, broccoli or spinach, if you like.