Barbecue Side Dishes

Chicago chef Stephanie Izard grills sliced potatoes in butter to give them an amazing crust, then dresses them with a supertangy mustard seed vinaigrette, fresh scallions and celery.

"Walk to pick it, run to cook it," was the mantra back in the days when corn turned starchy within hours of harvesting. New varieties stay sweet and tender longer. Flavoring the ears here is a trio of seasoned salts.

This classic creamy macaroni salad has just the right amount of crunchy vegetables.

This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe—pickled vegetables, uncommon produce, ancient grains and a cross-cultural dressing that includes miso and chipotle chile in adobo. If ingredients like lime radishes and baby orange cauliflower aren’t available at your farmers’ market, use equal quantities of similar vegetables.

This salad is a nod to my mom and my Greek heritage,” Symon says. In addition to dill, a common herb in Greek cuisine, Symon adds plenty of mint and basil.

If there is room on the grill, the peppers and corn can be cooked at the same time.

This gratin from F&W’s Kay Chun features long spears of squash topped with panko and cheese and baked until tender and crisp.