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Whether it’s creamy potatoes, crispy brussels sprouts, salads, slaws, or tender breads, these are the sides that Food & Wine readers are saving most on MyRecipes, our online recipe box where you can save and discover thousands of recipes from Food & Wine and other trusted sites like Southern Living and EatingWell.
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Here’s a look at some of the side dish recipes our readers have been saving lately, whether they’re cooking them now or planning to add them to their Thanksgiving rotation.
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Tartiflette
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
“You can never have too much cheese, bacon, or starch,” said Anthony Bourdain about this ooey-gooey dish from the French Alps, which layers potatoes, bacon, and Reblochon-style cheese splashed with white wine for a bubbling, deeply savory gratin.
Carciofi alla Giudia (Fried Artichokes)
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Christina Daley / Food Styling by Sally McKay
The Roman-Jewish classic turns trimmed artichokes into crisp-edged blooms with tender, flavorful hearts. It’s a sharp, lemony counterpoint on the Thanksgiving table — a welcome foil to rich gravy, stuffing, and potatoes.
Pull-Apart Rosemary-Garlic Bread
Will Dickey / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey
Layers of buttery dough, Parmesan cheese, rosemary, and garlic bake into a tear-and-share loaf with golden peaks and soft interiors — ideal for passing around at Thanksgiving. Assemble earlier in the day, then proof and bake for warm, fragrant rolls at showtime.
Potato Tarte Tatin with Bacon and Gruyère
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
This dramatic inverted potato tart with caramel, bacon, and Gruyère — a savory take on the French dessert — brings golden sheen to Thanksgiving. Parcook and shingle potatoes ahead; bake and flip just before serving.
Salatet Malfouf (Lebanese Coleslaw)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
A lemony cabbage salad with mint, garlic, sumac, and pistachios offers freshness amid rich sides. Shred the cabbage and mix the dressing ahead; toss within an hour of mealtime to maintain peak crunch. Garnish with za’atar for extra earthy flavor.
Crispy Oven-Fried Brussels Sprouts
Food & Wine / Photo Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
This recipe delivers shatter-crisp sprouts without deep-frying. Trim and halve ahead; then roast on hot sheets while the turkey rests.
Skillet Corn Bread
Food & Wine / Photo by Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Lexi Juhl
This classic cornbread has a tender crumb and, since it’s baked in a preheated skillet, a golden-brown crust too. Whisk dry and wet ingredients separately a day ahead; combine and bake just before dinner. Serve warm with honey butter or turkey drippings.
Crushed Cucumber Salad with Tomatillo Dressing
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Chef Yara Herrera presents smashed cucumbers in a tangy, lightly spicy tomatillo-lime dressing. The dressing can be made in advance; crush and toss cucumbers shortly before serving to keep their snap. This crisp, palate-cleansing side is bright counterbalance on gravy-rich plates.
Funeral Potatoes
Food & Wine / Photo by Alex Lau / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
This creamy, cheddar-topped hash-brown casserole feeds a crowd and anchors the Thanksgiving buffet. Assemble up to a day ahead; finish with the crunchy topping and bake until bubbling.
Crispy Mushrooms with Charred Green Beans
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
From chef Hugh Acheson, meaty mushrooms roast until crisp while green beans blister for contrast; a pantry dressing ties it together. Great warm or at room temperature, this dish brings texture and umami to the Thanksgiving mix.
Spanakorizo
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
This classic Greek spinach-and-rice dish is finished with lemon and dill for extra bright and herby notes. It’s a soothing green counterpoint to meaty mains.
Roasted Squash with Spicy Nori Butter
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Sheets of winter squash roast until caramelized, then get a gloss of chile-nori compound butter for umami and heat. Roast the squash ahead and rewarm; finish with the butter and herbs at the table for aroma.
Three-Bean Salad
Food & Wine / Photo by Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood
Green beans, chickpeas, kidney beans, corn, tomatoes, and roasted peppers in a smoked-paprika vinaigrette improves as it sits — chill at least an hour (and up to three days) for best flavor. It’s stellar as a make ahead–friendly side.
Vegetarian Wild Mushroom Sourdough Dressing
A richly savory dressing is built on toasted sourdough, a mix of wild mushrooms, and plenty of herbs. Dry the bread and sauté the vegetables in advance; bake the dressing off with stock close to serving for a plush interior and browned top.
Wedge Salad with Tahini Green Goddess Dressing
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster
In this recipe from F&W’s Justin Chapple, crisp iceberg wedges wear an herby tahini-green goddess and crunchy toppings for a fresh, make ahead–friendly salad. Blend the dressing days ahead; cut and chill the wedges, then spoon over the dressing at the last minute to serve.
Julia Child’s Mashed Potatoes
Food & Wine / Photo by Jake Sternquist / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell
This classic, ultrasmooth mash with warm milk and lots of butter comes from the beloved cookbook author and television host. For many, it’s an essential component of the Thanksgiving table, and you can’t go wrong with Julia.
Fall Salad with Apples, Brussels Sprouts, and Apple Cider Vinaigrette
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Radicchio, arugula, shaved brussels sprouts, walnuts, prosciutto, and apple meet a reduced-cider vinaigrette in this vibrant, fall-friendly salad. Make the dressing up to three days ahead but toss at the last minute to bring more color and crunch to Thanksgiving.
Farro and Green Olive Salad with Walnuts and Raisins
Greg DuPree
Named one of Food & Wine’s 40-best recipes in 2018, this dish of hearty farro, briny green olives, sweet raisins, and toasted walnuts is an all-time great room-temperature grain salad. Plus, it travels well and holds its own on a Thanksgiving sideboard.
Cranberry Sauce with Dried Cherries
John Kernick
Jammy, tart-sweet cranberry sauce — essential on Thanksgiving — gains depth from dried cherries. Make several days ahead; it only improves in the fridge.
Twice Baked Sweet Potatoes with Toasted Marshmallows
David Malosh
In this take on the nostalgic Thanksgiving favorite, whipped sweet potatoes are spooned back into their skins and topped with bronzed marshmallows. Bake and mash ahead of time, then stuff and toast just before serving.
