Seasonal Spotlight

Our 101 Favorite Fall Side Dish Recipes

Squash, radicchio, sweet potato: the gang's all here.
Sheetpan roasted squash and feta salad on an oval white plate.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
  • Sheetpan roasted squash and feta salad on an oval white plate.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    1/101

    Sheet-Pan Roasted Squash and Feta Salad

    Roast feta and cubes of country bread over winter squash, then toss with pleasantly bitter greens for a fall salad that’s equal parts creamy, crunchy, sweet, and savory.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    2/101

    Cheesy Potato and Kale Gratin With Rye Croutons

    There’s no need to reduce your cream or pre-cook the kale for this cheesy, creamy casserole. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

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  • Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    3/101

    Kale and Brussels Sprout Salad

    Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

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  • Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson
    4/101

    Creamed Dried Sweet Corn With Onion and Chives

    Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. But, you can make it for any fall celebration. 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.

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  • Photo by Alex Lau
    7/101

    Skillet Cornbread With Chives

    A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    8/101

    Honey-Glazed Carrots With Carrot Top Gremolata

    Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    9/101

    Yorkshire Pudding

    This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    10/101

    Slow-Cooked Bell Peppers with Bay Leaves and Oregano

    Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.

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  • Photo by Alex Lau
    11/101

    Figs with Bacon and Chile

    This fig recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer or side for a fall roast.

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  • Photo by Alex Lau
    12/101

    Charred Sweet Potatoes With Toum

    This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    19/101

    Slow-Cooked Winter Squash With Sage and Thyme

    Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

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  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    20/101

    Autumn Kale Salad

    This salad celebrates the colors and flavors of fall, adding a hint of sweet raisins to contrast the slightly bitter kale greens. If you can’t source delicata squash, a small butternut squash can work in its place. Be sure to peel the butternut squash before roasting.

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  • Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    21/101

    Spiced Sweet Potato and Parsnip Tian

    With apple cider, Aleppo pepper, and thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

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  • Photo by Peden + Munk
    22/101

    Honeynut Squash With Radicchio and Miso

    What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

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  • Photo by Alex Lau
    25/101

    Crunchy Baked Saffron Rice With Barberries (Tachin)

    If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!

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  • Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton
    26/101

    Carrot Tart With Ricotta and Almond Filling

    Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

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  • Photo by Michael Graydon & Nikole Herriott
    35/101

    Grain Salad With Olives and Whole-Lemon Vinaigrette

    Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    36/101

    Simplest Kale Salad

    Memorize the recipe for this classic, cheesy kale salad and make it your go-to side for any family dinner.

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  • Photo by Peden + Munk
    37/101

    Sweet and Tangy Collard Greens

    Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

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  • Photo by Alex Lau
    38/101

    Perfectly Roasted Potatoes

    You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast.

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  • Photo by Christopher Testani
    43/101

    Beets With Dill, Lime, and Yogurt

    In this colorful dish, sweet beets are zipped up with lime, yogurt, and garlic. You can use any kind of beets: Red and candy cane beets are sweeter than yellow beets, but all work wonderfully well. Or use a combination for the most stunning presentation imaginable.

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  • Photo by Alex Lau
    44/101

    Slow-Cooked Collard Greens in Olive Oil

    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.

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  • Photo by Alex Lau
    45/101

    Grilled Carrots with Cumin-Serrano Yogurt

    Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

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  • Photo by Alex Lau
    46/101

    Mashed Baked Potatoes with Chives

    Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    47/101

    Golden Yellow Corn Bread or Corn Muffins

    Follow these easy instructions for a slightly sweet take on an American favorite side dish, or follow the variation below for irresistible corn muffins.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell
    48/101

    Crispy Baby Yukon Gold Potatoes

    You can’t go wrong with roasted potatoes. A mix of fresh thyme and nutmeg keeps this version interesting and autumnal.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    63/101

    Luxe French Potatoes

    We combined the rich and indulgent cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one super-luxe casserole that looks fancy but is surprisingly simple to make.

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  • Photo by Gentl & Hyers
    64/101

    Collard Green Gratin

    Get your greens and your comfort food all at once with this decadent, crispy-crusted casserole.

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  • Photo by Jonny Valiant
    65/101

    Artichokes Braised in Lemon and Olive Oil

    Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

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  • Photo by Christopher Testani
    66/101

    Mushrooms with Béarnaise Yogurt

    A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

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  • Photo by Romulo Yanes
    69/101

    Sweet Potato Fritters

    Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.

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  • Photo by Christopher Testani
    70/101

    Classic Potato Gratin

    When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    79/101

    Sautéed Collard Greens with Slab Bacon

    Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.

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  • Photo by Bobbi Lin
    80/101

    Duchess Baked Potatoes

    If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

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  • Photo by Christopher Testani
    81/101

    Winter Squash Agrodolce

    A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

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  • Photo by Michael Graydon & Nikole Herriott
    82/101

    Roasted Onions With Vinegar

    Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.

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  • Photo by Annabel Mehran
    89/101

    "Burnt" Carrots and Parsnips

    Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

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  • Stephen Hamilton
    90/101

    Roasted Acorn Squash and Honey

    Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves.

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