3,238 side dish recipes

Cool cucumber, roasted peanuts, fresh basil, jalapeño, honey, and sesame oil make this no-cook Thai salsa a crunchy, sweet-spicy condiment for grilled meats, fish, or chips.

Summer tortellini salad tosses cheese tortellini with shredded chicken, green and black olives, red bell pepper, sweet Vidalia onion, and a herbes de Provence vinaigrette. A picnic-ready pasta salad for four.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

Flavors of Stilton cheese, garlic and sage flavor this unique version of a classic rich creamy soup.

Barley and wheat germ stuffing with cashews, sage, poultry seasoning, cream of mushroom soup, and tomato puree. A hearty, nutty alternative to bread stuffing.

Use this simple and easy way to grill eggplant, and the result is awesome!

Creamy potato cheese soup brightened with a generous full cup of fresh dill and finished with sharp cheddar. A warming bowl with golden carrots, soft potatoes, and a pop of fresh herb.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Creamy broccoli cheddar soup made with skim milk and reduced-fat cheese for a lighter take on a steakhouse classic. Hot soup melts the cheese in the bowl. Ready in 25 minutes.

Vegetarian split pea soup, slow-simmered with onions, celery, potato, and carrot. Half-blended for the perfect mix of creamy and chunky. Naturally gluten-free.

Microwave cream of pea soup blends sweet green peas, soft onion, butter, and light cream in a single casserole. A 25-minute, no-stovetop creamy vegetarian soup for busy weeknights.

Light cream of pea soup combines pureed green peas with a quick white sauce of butter, flour, and milk. A simple vegetarian soup ready in 40 minutes with pantry staples.

Split Pea Soup with Carrot and Sweet Potato recipe

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.

Mexican frijoles from scratch: dried pinto beans soaked, then slow-simmered with smoky salt pork or ham hock, onion, garlic, chili powder and cumin until thick and creamy. The classic pot of beans.