Side Dish Recipes

Garlicky corn spinach soup with sweet kernels sliced fresh from the cob and tender greens wilted in at the last minute. A light, low-calorie one-pot soup that comes together from pantry staples.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Glazed sweet potato wedges with butter, orange juice, and cinnamon cooked in the microwave. A quick, caramelized side dish ready in just 20 minutes.

Prepare a salad like the top chefs do with this recipe that will have you wanting seconds!

This unusual side dish is tangy and full of beans! Perfect with hamburgers or barbecue.

Greek potato salad with dried tomatoes: roasted potatoes and concentrated tomatoes tossed in a bright lemon-and-olive-oil dressing, then chilled. A no-mayo Mediterranean side served cool.

Green bean bundles tied with blanched leek ribbons and steamed until bright, served over two silky sweet pepper sauces (one red, one yellow) perfumed with white wine and basil. A dinner party side that looks painterly on the plate.

The grilled chicken adds the "pop" to this traditional tex-mex recipe. I made this on game day for my boyfriend and me, and it was a hit!

Grilled garden sandwiches: a loaded grilled cheese stacked with sauteed mushrooms and red onion, fresh tomato, and two melting cheeses, griddled in butter until golden and crisp. A hearty meatless lunch.

Grilled haole-style yams with pineapple butter made from crushed pineapple, margarine, and teriyaki sauce. A Hawaiian-inspired grilled sweet potato side with a sweet-savory tropical topping.

The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill.

Grilled pepper salad tosses charred multi-colored bell peppers with oil-cured black olives, sun-dried tomatoes, and a balsamic vinaigrette. A smoky vegetarian side for grill night.

Grilled pork tenderloin glazed with apricot preserves, served over peppery arugula with fire-kissed stone fruit and a shallot vinaigrette. A bright summer main that balances smoky, sweet, and sharp in every forkful.

Grilled portobello mushroom salad with baby greens, bacon, Roquefort, and a honey-balsamic vinaigrette. A steakhouse-style main-course salad that leans on marinated mushroom caps as a meat substitute.

Grilled red and green bell peppers brushed with a Dijon mustard, garlic, and red wine vinegar marinade. A low-fat side dish ready in 20 minutes, served hot or cold.