Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Coconut milk is an essential ingredient in many Garifuna dishes, including this creamy take on rice and beans.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
These classic baked beans are a barbecue side-dish staple.
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.
This bright-tasting relish is one of our favorite uses for summer corn.