Star Chef Holiday Side Dishes

Chef: John Besh

Chef John Besh says, “This is the only dish worthy of both Thanksgiving and Christmas dinner at our house.” Why? Because it’s unbelievably delicious—a bready dressing that’s spicy, crispy and nicely briny.

Chef: Jean-Georges Vongerichten

Jean-Georges Vongerichten has taken the American stuffing basics and reconfigured them. This dressing, which he prefers to cook outside the bird, takes an unexpected form.

“Old Bay isn’t really a Cleveland thing,” says Jonathon Sawyer about the seasoning on these fluffy, buttery rolls, “but sometimes it’s the right ingredient. I remember my mother’s Parker Houses being laced with salty, savory Old Bay and a mean aged cheddar.”

Chef: Hugh Acheson

Here, Hugh Acheson creates a salad based on butter-braised leeks, a French favorite.

Chef: Jacques Pépin

Parboiling the sweet potatoes shortens the cooking time and keeps them moist.

Chef: Mario Batali

Chef: Dean Fearing

For his simple side dish, Dean Fearing sautés crisp green beans with caramelized salsify, toasted pecans and strips of intense country ham. At home, he jokingly calls them “all-day” green beans—in fact, they take about half an hour to prepare.

Chef: Govind Armstrong

A drizzle of tangy pomegranate molasses makes this oven-roasted squash, an archetypal fall recipe, more exotic.

Chef: José Andrés

Instead of using butter, chef José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: “Add the olive oil slowly to the potatoes because if you dump it in all at once, you'll get streaks of oil.”

Chef: Alex Stupak

When he makes this stunning salad, Alex Stupak roasts baby carrots with mole poblano, a complex sauce that includes dried chiles, raisins and chocolate. Here, the carrots are roasted simply with smoky chipotles in adobo.

Chef: Bobby Flay

“I decided to citify low-country cuisine by adding lots of chopped garlic and fresh goat cheese,” says Bobby Flay of these hearty yet elegant grits. The end result is a tangy, creamy, corn-flecked side dish.

Chef: Andrew Zimmern

“I suggest you have a potluck at your house, invite everyone over and serve this easy fall soup,” says Andrew Zimmern. “In larger portions, it’s a meal-in-a-bowl dinner that your whole family will love. For parties, I make a large batch and serve it out of coffee mugs.”

Chef: Michael Chiarello

Michael Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine.

Chef: Michael Symon

A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.

Chef: Jenn Louis

“This is a salad you can keep in your refrigerator until you’re ready to serve; just like your summer slaw, but for winter,” says Jenn Louis. The crisp vegetables mixed with the creamy yogurt dressing would also be excellent as a filling in tacos.

Chef: Lee Hefter

Chef Lee Hefter’s mashed potatoes are so packed with cheese, they're almost like fondue.