Subscriber-Exclusive Side Dish Recipes

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Crunchy Broccoli Bake

Crunchy Broccoli Bake

Crunchy Broccoli Bake

Lima beans combine nicely with broccoli in this veggie casserole. Water chestnuts and a cereal topping add fun crunch.—Ruth Andrewson, Leavenworth, Washington

Eggnog Sweet Potato Bake

Eggnog Sweet Potato Bake

Eggnog Sweet Potato Bake

I love eggnog so I am always looking for new ways to use it. When I added it to mashed sweet potatoes I knew I had a winner. You can make this the night before and refrigerate it unbaked; the next day, let it stand at room temperature for 30 minutes before baking.—Katie Wollgast, Florissant, Missouri

Festive Fall Tortellini Toss

Festive Fall Tortellini Toss

Festive Fall Tortellini Toss

Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature.—Roxanne Chan, Albany, California
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Festive Three-Grain Salad

Festive Three-Grain Salad

Festive Three-Grain Salad

Wholesome ingredients and a festive appearance make this colorful side one of my Christmas staples. Plus, I can assemble it the night before and store it in the refrigerator.—Teri Kreyche, Tustin, California

Garlic-Sesame Green Beans

Garlic-Sesame Green Beans

Garlic-Sesame Green Beans

Sauteed bits of garlic and shallot, plus a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer, too. —Deirdre Cox, Kansas City, Missouri

Grecian Potato Cups

Grecian Potato Cups

Grecian Potato Cups

If you like stuffed potato skins, you’ll love these little cups filled with feta cheese, spinach, onion and more. They’re easy for guests to take and enjoy from a buffet.—Nicole Filizetti, Grand Marais, Michigan

Herbed Corn Saute

Herbed Corn Saute

Herbed Corn Saute

This recipe always make an appearance at our holiday celebrations, especially because it's easy to double. Fresh herbs really dress up the corn. —Pat Dazis, Charlotte, North Carolina

Lemon Pepper Roasted Broccoli

Lemon Pepper Roasted Broccoli

Lemon Pepper Roasted Broccoli

Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina

Lemon-Roasted Squash with Tarragon

Lemon-Roasted Squash with Tarragon

Lemon-Roasted Squash with Tarragon

Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. —Carrie Farias, Oak Ridge, New Jersey

Lemony Almond-Feta Green Beans

Lemony Almond-Feta Green Beans

Lemony Almond-Feta Green Beans

When you find a vegetable recipe that demands second helpings, it's worth sharing. I made these green beans for a dinner party, and that's exactly what happened. I like to use haricot verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas
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