Side Dishes

Michael Symon ingeniously bakes his squash and corn bread stuffing in a muffin tin so it cooks relatively quickly and...

This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce mad...

Michael Symon begins Thanksgiving with this tangle of multicolored vegetables—radishes, golden beet and carrots&...

The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a l...

"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken,&...

When F&W editors first saw the recipe for this simple braised vegetable dish from legendary French chef Alain Duc...

In traditional ratatouille, vegetables simmer together until they're falling-apart tender. Here, Melissa Clark co...

For April Bloomfield, the crisp potatoes and caramelized onions called potatoes lyonnaise are "the ultimate home fry....

Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.

"Walk to pick it, run to cook it," was the mantra back in the days when corn turned starchy within hours of h...

The herbed vinaigrette here would be lovely on any summer lettuces.

This salad would also be delicious with Broccolini, which is similar to broccoli but with smaller florets and longer ...

"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question fo...

Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with...

In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. When TV person...