Side Dish

This candied yams recipe keeps the sweet potatoes in thick chunks and candies them on the stovetop, so the glaze turns glossy instead of watery. I serve them with spatchcock turkey and green bean casserole, where the sweetness cuts through the gravy and the butter. Read More

This sausage stuffing recipe fixes the two things that go wrong most often: a wet layer at the bottom of the pan and a top that bakes into hard croutons. I dry the bread first, brown the sausage hard, and add broth in three stages Read More

This creamed spinach recipe is the steakhouse side I make when the main event is a thick steak and nothing else on the plate should compete. Fresh spinach gets blanched, squeezed dry, and folded into a cream sauce reduced with shallot, garlic, and a scrape Read More

This corn pudding recipe bakes into a soft, spoonable custard with sweet corn in every bite, the kind of side that disappears next to roast turkey or a glazed ham. The difference between silky pudding and a rubbery slab comes down to the egg-to-dairy ratio Read More

A dinner rolls recipe earns its place on the holiday table when the rolls stay soft from the first one to the last, and that comes down to two things: how you measure the flour and how far you let the second rise go. I Read More

These spiral sweet potatoes are roasted in a cast iron skillet with garlic, rosemary, and a little brown sugar. The slices are shingled in a shallow spiral, so each one shows an exposed top edge that can brown in the oven. Soft centers, browned edges, Read More

Southern cornbread dressing is the savory side that makes a holiday plate feel complete: crumbled cornbread, softened onions and celery, plenty of stock, and sage baked into a moist, tender casserole with a crisp top. This cornbread dressing recipe rests on one decision that matters Read More

This hash brown casserole bakes up creamy in the middle with a golden, cheesy top, and it feeds a crowd from one 9×13 pan, which is why it lands on holiday tables and potluck spreads all winter. Frozen shredded potatoes do most of the work, Read More

This corn casserole recipe skips the boxed mix and builds its own cornbread base from cornmeal, flour, and a little sugar, so the center bakes up creamy and the edges turn golden and firm. Two kinds of corn do the heavy lifting here: creamed corn Read More

This scalloped potatoes recipe layers ⅛-inch Yukon gold slices in a cheddar cream sauce. I bake it covered so the center goes tender before the top browns, then rest the pan so the sauce sets instead of running. I set it next to a Dutch Read More