Sides & Vegetables

Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.

A British take on potato salad that's both simple and sublime, this summery staple draws on the tart richness of crème fraîche and the pucker of lemon.

A swift stovetop version of classic pommes Anna, these sliced spuds are swaddled in butter, garlic, and Julia Child's enthusiastic approval.

Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise leftover ham.

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren't Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

A classic. Bread stuffing filled with celery, onion, thyme, basil, and parsley that's synonymous with Thanksgiving (though honestly, it's equally welcome any time with roast chicken).

Mashed potatoes collide with root vegetables to create a deeply flavored yet satisfyingly healthy side dish.

This bread stuffing with bacon, apples, and onions is classic Thanksgiving fare and can be cooked inside or outside the turkey.

These eggplant wraps are a cinch to make. Roasted eggplant, goat cheese, and basil make pretty nifty appetizers or a full-on lunch.

Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.

This corn pie is overflowing with a buttery corn filling. Think corn on the cob but all encased in a flaky golden crust. Corn pie is great for Thanksgiving.

These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.

This potato salad captures the spirit of summer, with its fresh basil, just-picked tomatoes and corn and freshly dug red potatoes.

We're not kidding about these being perfect French fries. We're also not going to lie to you. Perfection takes time. We swear it's worth the wait.

This peas and eggs dish, so typical in Portuguese homes, especially in spring and Easter, is a cinch to make. Just sear the bacon, poach the eggs, and assemble. Oh, and eat.

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

This little number pairs pork with prunes and sourdough for a sorta savory, sorta sweet concoction that goes spectacularly with the holiday turkey.

This rice pilaf with cherries and pistachios is a perfect side dish for poultry. The pistachios add a bit of crunch and the cherries add sweetness.

Green beans and mushrooms are a classic recipe combination. Adding bacon to the mix creates an unbeatable trio of flavors. A terrific side dish or salad.

In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.