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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.

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Rainbow Vegetable Skillet

Rainbow Vegetable Skillet

Rainbow Vegetable Skillet

Even my kids eat their veggies when I serve this nicely spiced skillet. It's pretty and absolutely scrumptious. Sometimes, I turn it into a main dish by stirring in cubes of cooked chicken. —Jennifer Schmidt, Dickens, Texas

Sweet Potato Cranberry Bake

Sweet Potato Cranberry Bake

Sweet Potato Cranberry Bake

In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to.

Zesty Fried Green Tomatoes

Zesty Fried Green Tomatoes

Zesty Fried Green Tomatoes

You don't have to be from the South to savor this traditional treat-a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty as long as possible.
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Orange-Glazed Sweet Potatoes

Orange-Glazed Sweet Potatoes

Orange-Glazed Sweet Potatoes

Sweet potatoes are such a nutritious vegetable and this recipe makes it absolutely delicious. The topping makes it irresistible.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Cheesy Chive Potatoes

Cheesy Chive Potatoes

Cheesy Chive Potatoes

These potatoes are a speedy side dish that complements most any entree. Feta cheese adds a rich zesty flavor. A neighbor supplies me with garden-fresh chives, but you can use frozen or dried chives for more convenience.—Jean Komlos, Plymouth, Michigan

Contest-Winning Twice-Baked Sweet Potatoes

Contest-Winning Twice-Baked Sweet Potatoes

Contest-Winning Twice-Baked Sweet Potatoes

Meet the Cook: When I prepare these sweet potatoes, I like to serve them with ham. Those two different tastes always team really well. In 35 years together, my husband's eaten lots of my "accidents"! We have three children and four grandchildren. -Miriam Christophel, Battle Creek, Michigan

Corn on the Cob with Lemon-Pepper Butter

Corn on the Cob with Lemon-Pepper Butter

Corn on the Cob with Lemon-Pepper Butter

“Roasting corn this way is as old as the Ozark hills in which I was raised. My grandpa always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Roast plenty - this corn is a favorite!” —Allene Bary-Cooper, Wichita Falls, Texas

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.

Easy Rice and Peas

Easy Rice and Peas

Easy Rice and Peas

Even folks who aren't fond of vegetables will gobble up this simple-to-prepare side dish. For even more color, toss in some chopped frozen carrots.

Goose with Apple-Prune Stuffing

Goose with Apple-Prune Stuffing

Goose with Apple-Prune Stuffing

Does my family like this dish? I guess so—they call it "lip-smacking' goose! We're retired farmers with three children, all grown, and six grandchildren.

Hash Brown Broccoli Bake

Hash Brown Broccoli Bake

Hash Brown Broccoli Bake

Here's a perfect dish for a potluck or holiday buffet. It goes well with fish, poultry, pork or beef. Cheddar cheese can be substituted for Swiss. Often, I double the recipe to serve a crowd.
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