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Country Woman Side Dishes

Find Country Woman Magazine side dishes for a delicious addition to your meal. Get side dish recipes from our Country Woman Magazine.

Recipe Spotlight

Chock-full of veggies and studded with colorful dried fruits, this unique stuffing boasts the very best of autumn’s harvest, says Ruth Hastings in Louisville, Illinois. It’s also delicious served with pork.
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Fit-For-A-King Baked Beans

Fit-For-A-King Baked Beans

Fit-For-A-King Baked Beans

These nicely seasoned, savory baked beans really live up to their name. They're extra special.—Bean Education and Awareness Network, Scottsbluff, Nebraska

Maple Baked Beans

Maple Baked Beans

Maple Baked Beans

Since my husband raises hogs and my parents produce maple syrup, this recipe's a natural for me! I usually prepare Maple Baked Beans just for us during the winter. In summer, I'll often make it for family picnics and get-togethers.

Pickled Carrots

Pickled Carrots

Pickled Carrots

The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. —Cecilia Grondin, Grand Falls, New Brunswick
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Veggie Turkey Centerpiece

Veggie Turkey Centerpiece

Veggie Turkey Centerpiece

Planning a special Thanksgiving celebration? We can't think of a more novel way to start the table talk-or serve the veggies-than with this incredible edible Mr. Turkey centerpiece! Subscriber Anita Johnson of Morrison, Colorado says, "Half the fun is putting this gobbler together. He's a traditional tasty guest at our Thanksgiving table now, but the first time I made him, folks found him simply too cute to eat!"

Bacon Jardin

Bacon Jardin

Bacon Jardin

Meet the Cook: Our family schedule is a little different than most - I am a waitress at Disney World, and many days I have to be at work before my husband comes home for supper. Because of that, I'll often leave Bacon Jardin on the stove for him to reheat. He loves it! I grew up in the country, in upstate New York. I know what it's like when the zucchini and tomatoes take over and everyone's looking for a different away to serve them. So I've passed this recipe along to my mom and oth

Dilly Stuffed Potatoes

Dilly Stuffed Potatoes

Dilly Stuffed Potatoes

Dill weed and cream cheese give these twice-baked potatoes a tangy taste that makes them a little different. To get a head start, stuff the potato shells beforehand and put them in the fridge. Then finish baking close to dinnertime.

Zippy Baked Carrots Side Dish

Zippy Baked Carrots Side Dish

Zippy Baked Carrots Side Dish

Considering how fast our five children and 16 grandkids finish off these cheesy carrots at Sunday suppers, the "Zippy" in the title is appropriate! I came from a clan of avid cookers. At age 85, my mom's worked her way through every one of our recipe books from cover to cover!

Rosemary Roasted Baby Carrots

Rosemary Roasted Baby Carrots

Rosemary Roasted Baby Carrots

Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho

Moist Potato Pancakes

Moist Potato Pancakes

Moist Potato Pancakes

Pass these potato pancakes around your table and compliments will follow. Arleen Osvatic, Waukesha, Wisconsin, serves her creamy, golden-brown pleasers with apple sauce.

Roasted Root Veggies

Roasted Root Veggies

Roasted Root Veggies

Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.—Rebecca Dornfeld, Grass Lake, Michigan

Russian Potatoes

Russian Potatoes

Russian Potatoes

A standout at potlucks, these creamy potatoes always get "vacuumed" out of the dish and leave guests asking for more. Try them with prime rib or a beef roast.—Judy Wilson, Sun City West, Arizona
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