26 Fresh Easter Side Dishes
Asparagus with hollandaise, stuffed artichokes, butter head lettuce salad, and more: here are over 26 ways to round out Easter dinner.
Arugula, Radicchio, and Fennel Salad
Walnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »
Sweet Peas with Prosciutto
In this classic Roman pairing, sweet peas are richly flavored by salty prosciutto as well as the pork’s rendered fat. Get the recipe for Sweet Peas with Prosciutto »
Fava Bean, Herb, and Pomegranate Fattoush
Fava beans add protein a dash of color to this take on the Levantine bread salad.
Potato Gratin
This classic gratin dauphinois, or scalloped potatoes, is one of our favorite comfort foods.
Old-Fashioned Scalloped Potatoes
Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »
Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts
Sun-dried tomatoes, toasted pine nuts, and a splash of champagne vinegar add a bright punch to a simple side dish of steamed broccoli. Get the recipe for Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts »
Green Beans with Sesame Sauce
Ginger-spiced green beans make a light and simple side dish. Get the recipe for Green Beans with Sesame Sauce »
Vegetable Ragout with Pesto (Ragoût de Légumes au Pistau)
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entree.
Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing
Sprouted lentils, mung beans, and sunflower seeds lighten up a salad of beets and kohlrabi spooned atop a creamy, herb-loaded dressing.
Leek and Herb Frittata (Kuku Sabzi)
This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette)
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette)
Green Bean Salad with Feta and Mint
Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity.
Lemony Fried Cauliflower
In this take on a traditional Sephardic Jewish dish, culupidia frita con limón, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice. As a side or a snack, it’s crunchy, tender, and brimming with fresh, tangy flavor. Get the recipe for Lemony Fried Cauliflower »
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