3,289 side dish recipes

Roasted vegetable salad with tomatoes, bell peppers, squash, zucchini, and new potatoes tossed in balsamic-garlic dressing. A farmers market side that eats like summer on a sheet pan, finished with fresh basil.

Mixed greens with cumin steams a tangle of greens, then tosses them with a garlic-parsley-cilantro paste bloomed in cumin and paprika oil. Vegan, gluten-free Moroccan-inspired side dish.

Cheesy crusted spiced acorn squash roasts wedges of sweet squash under a crunchy Parmesan, sage, garlic, lemon-zest breadcrumb crust with a pinch of cayenne. A fast vegetarian side for weeknight dinners.

Rustic Italian chicken and vegetable soup with zucchini, carrots, and diced tomatoes simmered in light chicken broth. One Dutch oven, under an hour, with a handful of grated Parmesan on top for a nutty finish.

Strawberry, melon, and avocado salad fans avocado and cantaloupe over baby spinach, tops with berries, and drizzles with honey-sherry-mint dressing. A stunning brunch salad.

Rice primavera with broccoli, zucchini, mushrooms, and tomatoes in a light parmesan-mayo sauce. Vegetarian one-skillet weeknight dinner. Lighter than pasta primavera.

Stove-top candied sweet potatoes simmered in brown sugar, butter, vanilla, and lemon. No oven needed, no marshmallows in sight, perfect for crowded Thanksgiving stoves.

Easy sweet potatoes and broccoli is a 5-ingredient gluten-free vegetarian side: diced sweet potato steamed with broccoli, tossed with low-fat cottage cheese and toasted sesame seeds.

Chilled coleslaw loaded with boiled shrimp in a tangy lemon-mayo dressing spiked with Worcestershire, mustard, and Tabasco. A coastal side dish that gets better overnight.

A lighter take on potato salad with hard-boiled eggs, crisp apple, and a creamy curry dressing made with yogurt and fat-free mayo. Quick to prep, easy to transport, and ready in under 20 minutes.

Italian market pasta salad tosses bow-tie pasta with fresh greens, cherry tomatoes, tangy gorgonzola and toasted pine nuts in a balsamic dressing. A light, no-mayo summer salad.

Mixed greens with tangerines and fennel tosses baby lettuces with shaved fennel, fresh tangerine segments, and a tangerine-peel rice vinegar dressing. Crisp, bright winter salad.

Navy bean and tomato soup made from dried beans, with stewed tomatoes, onion, and celery sauteed in margarine. A high-fiber, low-fat, gluten-free farmhouse soup that costs pennies to make.

Mushroom oven omelet bakes sauteed mushrooms, bacon and sharp cheddar into fluffy eggs, no flipping or fussing at the stove. A make-it-once dish that slices into squares for breakfast, brunch or supper.

Warm Italian rice salad with crispy parmesan chicken, fresh asparagus, spinach, and walnuts tossed in tangy vinaigrette.

Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.