1,589 sized recipes

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

Golden sautéed parsnips with apples, pearl onions, fennel seeds, and sage, finished in a glossy honey-mustard cider glaze. A stunning vegetarian side for autumn and winter tables.

A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Two ingredients. Five minutes. Velveeta salsa dip stirred into hot pasta for an instant cheesy Mexican-style side dish. When you need dinner yesterday, this is the move.

Traditional Cornish under roast potatoes parboiled then roasted with onions until the water evaporates and the edges turn golden and crispy. The classic British Sunday roast side dish.

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.

Crisp snow peas, raw zucchini, cherry tomatoes, and toasted pine nuts tossed in a shallot-red wine vinaigrette and served chilled. A fresh, light side dish for two.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.

Baked peas layered with green bell pepper, onion, and canned tomatoes in a simple vegetable casserole. An old-fashioned side dish baked uncovered in tomato juice until tender.

Baked lemon-brown sugar chicken drumsticks with cornbread stuffing on the side, all in one dish. Browned drumsticks topped with lemon slices and baked alongside lemony cornbread stuffing.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Orange-glazed sweet potatoes baked with fresh orange juice, brown sugar, cinnamon, nutmeg, and a touch of wheat germ. A naturally sweet holiday side dish with citrus brightness.

Vidalia onions baked golden and stuffed with wild rice, mushrooms, apple, and fresh marjoram. A savory-sweet side dish that uses the scooped-out onion in the filling.

Romanian fried noodle pudding (kugel) with golden sauteed onions and eggs, pan-fried until crispy on both sides. A savory, skillet-browned noodle cake from Eastern European tradition.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.