BBQ Side Dishes

There are certain side dishes that are practically mandatory at a barbecue: corn on the cob, potato salad, pasta salad and baked beans to name a few. These classics pair perfectly with a slab of ribs or a big, meaty burger and instantly make you think of summer. But if you want to take your bbq side dishes a bit further, we have options for you too. Try our peach-and-fennel slaw for a crunchy, sweet twist on a salad or make these spicy charred fava bean pods to get smoky flavor. Food & Wine's guide has all the recipes you need.

Most Recent

Using the Right Potato Is the Secret to a Great Potato Salad

It doesn't matter what you stir into the salad if the potatoes won't even hold together.
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Easy Polenta

Most polenta recipes require nearly an hour of patient stirring; this streamlined version comes together off the heat, with a final whisk just before serving. The result is an almost effortless, exquisitely creamy polenta that’s the perfect base for slow-roasted pork and vegetables.
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Our Stuffings, Our Selves

A person's preference for a particular stuffing, dressing, or filling might tell you something about where they've been.
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Sweet Potato Pavé

Super-thin slices of sweet potato are key to the finished texture and shape of these crispy bites. Use a mandoline for the best results, stabbing the last bit of potato with a fork to keep fingers safe.
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Speck-Wrapped Haricots Verts with Date Molasses

Wrapped in salty speck and glazed with date molasses, these bundles of crisp, tender haricots verts are the perfect pairing for beef or duck. Date molasses is thinner than standard molasses, so it needs to be cooked down to reach a glaze consistency; if it sets up too much, gently reheat it.
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Fried Wild Rice with Mustard Greens and Mushrooms

Properly cooked wild rice retains a pleasant crunch that adds satisfying texture to this fried rice. Paired with lightly spicy mustard greens, sweet celery, and tender, meaty mushrooms, it’s an earthy, savory side dish that could be a meal on its own.
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More BBQ Side Dishes

Roasted Citrus with Crunchy Three-Seed Brittle

The star of this effortless side is the sweet and savory brittle spiked with chile oil and studded with sesame, pumpkin, and sunflower seeds, it’s the perfect crunchy counterpoint to quick-roasted winter citrus. This salad is equally delicious served warm or at room temperature.
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Whipped Sweet Potatoes with Coconut Yogurt

Whipping boiled sweet potatoes in a food processor incorporates tons of air, resulting in a lighter-than-ever texture. These ultra-silky, three-ingredient potatoes are lightly sweet and extra creamy thanks to vegan coconut yogurt, which can be found in the yogurt section of most grocery stores. If you can’t find the vegan version, you can substitute canned coconut cream (not coconut milk).
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Ohitashi

Chef Brandon Go’s salty, savory dressing, made with dashi and soy, flavors vegetal green spinach or chrysanthemum greens with rich flavor.