3,289 side dish recipes

Scandinavian beet salad with sliced boiled beets marinated in a caraway-infused vinegar dressing. A traditional Nordic side dish that needs 8 hours to absorb the sweet-tangy flavors.

Stir-fried shredded carrots with garlic, ginger, soy sauce, and nutritional yeast for a savory, umami-packed vegetarian side dish ready in 20 minutes.

Shredded Brussels sprouts sauteed in butter over high heat with a squeeze of lime juice. A fast, crisp-tender side dish that converts sprout skeptics.

Grilled chicken salad with blanched asparagus, sugar snaps, and snow peas over a fresh strawberry-balsamic dressing and toasted almonds. A springtime dinner salad that feels like a restaurant plate.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

Quick refrigerator pickles with cucumber slices, garlic, vinegar, and red pepper flakes. A no-canning cold-brine recipe ready in an hour. Spicy, garlicky, and addictively crunchy.

Grilled red onion halves marinated in Worcestershire, balsamic vinegar, soy sauce, and olive oil. Charred, sweet, and smoky in 8 minutes on the grill.

Grilled sausage foil packet with red potatoes, green beans, and onion sealed up and cooked right on the grill. Smoky sausage and tender vegetables in one no-cleanup hobo dinner for camping or the backyard.

A tasty side dish that doesn't take long to make or satisfy.

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Red lentil dal simmered with ghee, turmeric, ginger, and garam masala until thick and creamy. A comforting Indian side dish that comes together in one pot.

Make-ahead barley polenta cooked in milk and honey, chilled overnight, then cut into squares, coated in wheat germ, and pan-fried in butter until crispy. A wholesome, nutty breakfast or side dish.

A creamy and delicious soup that everyone will enjoy!

a great appetizer for the spicy food lovers (uses tapatio hot suace)