1,137 sized recipes

Mashed potato ghosts shape creamy mashed potatoes into ghost silhouettes using foil stencils, with black olive eyes and mouths. Fun Halloween side dish for kids and grown-ups.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

Sweet Vidalia onions stuffed with a smooth cornbread, potato, and hard-boiled egg filling, baked until tender. A true Georgia-style Southern side dish.

Chilled penne pasta salad with julienned carrots, zucchini, green onions, and fresh basil in a light sesame-cream dressing. A vibrant make-ahead side dish.

Couscous with red peppers, onion, garlic, and cumin finished with lemon juice, olive oil, and fresh parsley. A quick side dish ready in 30 minutes.

Asparagus au gratin with Swiss cheese, buttery bread crumbs, and dry mustard. Blanched crisp-tender then baked golden in 20 minutes total. A quick, elegant side.

Layered rice and sour cream casserole with green chiles, Monterey Jack strips, and melted cheddar on top. A creamy, cheesy vegetarian Mexican-inspired side dish.

Gujarati sambhara: shredded cabbage and grated carrots stir-fried with mustard seeds, asafetida, green chili, and fresh coriander. A quick Indian vegetable side that stays crisp and bright with a squeeze of lemon.

Baked sweet potatoes glazed with a honey-orange apricot sauce and scattered with walnuts. A naturally sweet, fruit-forward side dish that feeds a crowd of twelve.

Slow cooker orange-glazed carrots with butter, orange marmalade, and chopped pecans. Tender, sweet, and hands-off in the crockpot for a holiday-worthy side.

Piquant lemon rice is a South Indian vegetarian side: fluffy basmati folded with turmeric, fresh lemon juice, toasted cashews, black mustard seeds, and coconut. Bright, tangy, and nutty in every bite.

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

Vegan baked beans slow-cooked with molasses, brown sugar, warm spices, and tomato sauce. No meat, no dairy, just rich and smoky homemade beans baked low and slow until thick and saucy. A hearty plant-based side dish.

Louisiana stuffed oranges filled with mashed sweet potato, brown sugar, pecans, warm spices, and a splash of Grand Marnier. A Southern side dish that doubles as dessert.

Eggplant slices baked with fresh tomato, basil, and red pepper, brushed with a tamari-balsamic glaze. A low-fat, vegan-friendly side dish with almost no prep.