This savory, satisfying side pairs well with just about any meal.
This versatile side dish works well alongside roasted chicken or steak.
Or make it a vegetarian main dish by mixing it with brown rice and black beans.
Photo:Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
Harissa sauce adds spice and complexity to the yogurt sauce.
If you cant find harissa sauce, it’s possible for you to use harissa paste in its place.
However, since the paste is more concentrated, use only half the amount specified in the recipe.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Try fresh rosemary or parsley or opt for a different cheese, like Pecorino Romano.
Serve these potatoes as part of a holiday meal or for a weeknight dinner.
This no-fuss recipe nods to classic sweet potato casserole and adds a festive touch to any holiday spread.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Roasted Carrots with Sage Brown Butter
When you need an easy vegetable side, make these carrots.
A brown butter and sage sauce takes these carrots to another level, perfect for a holiday meal.
They only take 15 minutes to roast, so pop them in the oven while you make the sauce.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
This simple yet sophisticated recipe will elevate your next gathering.
If you cant find small carrots, halve larger ones crosswise then quarter lengthwise.
Serve these roasted vegetables as a side dish to your favorite main.
Ali Redmond
Kimchi offers a healthy dose of probiotics to keep your gut happy and healthy.
The roasting brings out the natural sweetness of the cabbage, while the balsamic vinegar adds a tangy richness.
Cornbread & Oyster-Mushroom Stuffing
Mushrooms are a rich, meaty addition in this healthy cornbread stuffing recipe.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Here we use oyster mushrooms, but you’re free to use any variety you like.
The best part of this salad?
The longer it sits, the better it gets.
Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
Top it off with classic french-fried onions (we have a vegan recipe for that, too!)
for a side dish everyone will devour.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Photographer: Victor Protasio, Food Stylist: Sally McKay, Prop Stylist: Hannah Greenwood
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Photographer: Hannah Hufham, Food Stylist: Melissa Gray, Prop Stylist: Abby Armstrong
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Photographer: Ali Redmond
Ali Redmond
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Iain Bagwell Styling: Heather Chadduck Hillegas
