3,289 side dish recipes

Potato and sweet potato torte: thin-sliced Yukon gold and sweet potatoes layered with buttery thyme-scented leeks, baked into a tender, stacked round cake you flip out and slice at the table. A stunning vegetable side.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.

All-American clam chowder built on bacon fat, sweet onions, cubed potatoes, and canned clams thickened with cream of celery soup. A weeknight chowder that comes together in about 35 minutes.

A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.

Gluten-free potato rice pancakes made with brown rice flour and instant potato flakes. Serve with syrup for breakfast or gravy for a savory side. Light, tender, and wheat-free.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Marinated vegetable toss with tomatoes, radishes, red onion, celery, and cucumber in Italian dressing, chilled overnight. A crunchy, make-ahead side salad with no cooking required.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Twice-baked stuffed potato loaded with cottage cheese, cheddar, sunflower seeds, green pepper, carrots, and scallions. A lean, vegetable-packed baked potato made in the microwave.

Mom's hot and sour soup combines silken tofu, bamboo shoots, shredded pork, white vinegar heat, and a swirled egg ribbon in a sesame-finished Chinese broth. Ready in 30 minutes start to finish.

Five-green salad with iceberg, Boston lettuce, romaine, chicory, and spinach, each dressed separately in Italian dressing and arranged in strips with Parmesan.

Vegetable ragout with carrots, new potatoes, zucchini, peas, dried morels, and fresh mushrooms simmered in vegetable stock. Finished with a full cup of fresh parsley and mint.

Italian asparagus baked in oregano-seasoned tomato sauce and topped with Swiss cheese. A simple, diabetic-friendly side dish with an oven or microwave option.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.