Subscriber-Exclusive Side Dish Recipes

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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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Mashed Cauliflower with Parmesan

Mashed Cauliflower with Parmesan

Mashed Cauliflower with Parmesan

I couldn’t shake my mashed potato habit, until I tried cauliflower mashed to a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky

Minted Beet Salad

Minted Beet Salad

Minted Beet Salad

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets and the kalamata olives add a salty touch.—Barbara Estabrook, Rhinelander, Wisconsin

Mushroom-Gruyere Scalloped Potatoes

Mushroom-Gruyere Scalloped Potatoes

Mushroom-Gruyere Scalloped Potatoes

When I started cooking, the only mushrooms I used were the button variety. Now I love experimenting with different types. This recipe is so filling, it can be served as a meatless entree.—Nadine Mesch, Mount Healthy, Ohio

New Orleans-Style Scalloped Corn

New Orleans-Style Scalloped Corn

New Orleans-Style Scalloped Corn

This colorful casserole is popular for family gatherings in many New Orleans homes. I started making it years ago, and now our grown sons include it on their own menus.—Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida

No-Fuss Herb-Roasted Turkey & Stuffing

No-Fuss Herb-Roasted Turkey & Stuffing

No-Fuss Herb-Roasted Turkey & Stuffing

I learned to bake turkey in a brown paper bag, but now I use an oven roasting bag for perfect results that keep white meat moist. —Marla Hyatt, St. Paul, Minnesota

Orzo Timbales with Fontina Cheese

Orzo Timbales with Fontina Cheese

Orzo Timbales with Fontina Cheese

Take mac and cheese to a new level using orzo pasta and fontina. With a pop of color from sweet red peppers, these timbales bake in ramekins for perfect individual servings.—Gilda Lester, Millsboro, Delaware

Parmesan Kale Casserole

Parmesan Kale Casserole

Parmesan Kale Casserole

I tried coming up with a creative way to use kale, and the result was a cheesy casserole. When my husband sampled it, he absolutely loved it. Bits of summer sausage add heartiness.—Diana Johnson, Auburn, Washington
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