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Side dishes

Explore 2692 recipes, 1 project, 91 articles, 58 galleries, 401 videos, and more

Simple Stuffing

Time:1 hour 20 mins
Ingredients
  • 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
  • 4 tablespoons butter, room temperature, plus more for baking dish
  • 4 celery stalks, thinly sliced
  • 4 shallots, minced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/2 cup dry white wine
  • 1/2 cup parsley leaves, chopped
  • 3 large eggs, lightly beaten
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
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Crispy Potato Roast

Time:2 hours 15 mins
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Chestnut and Apple Stuffing

Time:1 hour 15 mins
Ingredients
  • 6 tablespoons butter, plus more at room temperature for pan and aluminum foil
  • 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
  • 2 medium onions, chopped (2 cups)
  • 2 stalks celery, halved lengthwise and cut crosswise into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1/4 cup coarsely chopped fresh sage
  • 1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled
  • 3 large eggs, lightly beaten
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Green Beans with Toasted Pecans

Time:15 mins
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Tomato, Corn, and Avocado Salad

Time:10 mins
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Stewed Lentils

Other Ideas:
Appetizers, French, Lentils
Ingredients
  • 2 teaspoons olive oil
  • 1 stalk celery, sliced on diagonal, 1/4 inch think
  • 2 carrots, peeled and sliced on diagonal, 1/4 inch thick
  • 1 shallot, roughly chopped
  • 2 cloves garlic, peeled
  • 1 fresh bay leaf
  • 1 1/2 cups uncooked lentils
  • Two 14 1/2-ounce cans low-sodium or homemade chicken stock
  • 1 sprig fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 scallions, thinly sliced
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The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette

Time:30 mins
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Seven Bean Salad

Ingredients
  • 1/3 cup red onion, finely minced
  • Red wine vinegar, for marinating, plus more for dressing
  • 1/4 cup each of 7 different varieties of dried beans, such as chickpeas, snowcap, scarlet runner, kidney, cranberry, appaloosa, and calypso, cooked
  • 1/4 cup celery, finely minced
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Shaved Parmigiano-Reggiano, for serving
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Boston Baked Beans

Ingredients
  • 2 pounds dried pinto or navy beans
  • 1 large onion (about 1 pound), peeled, halved and sliced
  • 4 canned plum tomatoes, seeded and crushed
  • 2 dried bay leaves
  • 1 tablespoon plus 1 teaspoon dry mustard
  • 12 whole cloves
  • 1/2 cup packed dark-brown sugar
  • 1 tablespoon plus 1 teaspoon coarse salt, plus more for serving
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 1/2 cup unsulphured molasses
  • 12 ounces salt pork, sliced
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Tabbouleh

Ingredients
  • 1 cup bulgur (cracked wheat)
  • 2 medium tomatoes, seeded and chopped
  • 1 long seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
  • 1 cup finely chopped scallions, green and white parts
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • Juice of 2 lemons
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly ground black pepper, to taste
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