Side

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.

You can simplify this side dish by using just one cheese, but the blend of all three will earn it (and you!) celebrity status.

You can get away with making this foolproof salad with a sharp knife, but a mandoline is the ideal tool.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Garlic–brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They’re a little labor-intensive, but once you taste them, you’ll be hooked.

Thanksgiving stuffing in less than an hour? Believe it. Cooking and baking the stuffing in the same skillet not only saves time, it cuts down on dishes.

The cranberry sauce for this holiday-ready side does double duty: It looks gorgeous (and tastes great) drizzled over roasted squash and sweet potatoes, but it’s also an excellent turkey condiment.

This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

This homemade version of a popular Chipotle restaurant menu item livens up plain white rice with lime juice and tons of cilantro. Serve it as a side dish or top with cooked vegetables and salsa to make a quick burrito bowl.

Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn—and even more irresistible.

There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.

Toss steamed turnips in a double dose of lemon before showering them with Parmesan and garlic-infused panko for a bright and savory winter side.

Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that’s both simple and spectacular.

The classic tomato and mozz summer salad gets a roasty cold-weather makeover.