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Home Holidays & Events Holidays Easter


100 EASTER SIDE DISHES TO BRING TO DINNER


Rashanda CobbinsUpdated: Apr. 04, 2022
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"WHAT SHOULD I BRING TO EASTER DINNER?" IS A QUESTION WE'RE ALL ASKING. THESE
TASTY EASTER SIDE DISHES ARE PART TRADITIONAL, PART MODERN AND ALL TASTY.

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AMBROSIA SALAD

Because it’s so simple to make, this tropical fruit medley is great as a
last-minute menu addition. Plus, this ambrosia salad requires just five
ingredients. —Judi Bringegar, Liberty, North Carolina

Go to Recipe

2 / 100



BROWN SUGAR-GLAZED BABY CARROTS

These delicious glazed carrots come to the rescue when I’m preparing a special
meal. They cook while I prepare the other dishes, and the slow-cooker simmering
saves me precious oven space. —Anndrea Bailey, Huntington Beach, California
Go to Recipe
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3 / 100



BACON PEAR SALAD WITH PARMESAN DRESSING

This simple salad is an elegant side dish for any menu. With a blend of fresh
pears and warm, comforting flavors, it’s perfect for special meals. —Rachel
Lewis, Danville, Virginia
Go to Recipe
4 / 100



SOUR CREAM FAN ROLLS

I received this recipe from an email pen pal in Canada. The dough is so easy to
work with, and it makes the lightest yeast rolls. I haven't used another white
bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah
Go to Recipe
5 / 100



SICILIAN STEAMED LEEKS

I love the challenge of developing recipes for my garden leeks, a delicious
underused vegetable. This Italian-flavored dish is a family favorite. —Roxanne
Chan, Albany, California
Go to Recipe


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GRANDMA’S ONION SQUARES

My grandma brought this recipe with her when she emigrated from Italy as a young
wife and mother. It is still a family favorite. —Janet Eddy, Stockton,
California
Go to Recipe
7 / 100



HONEY-MUSTARD BRUSSELS SPROUTS SALAD

Even if you dislike Brussels sprouts salad, you will love this dish. The
dressing is truly tasty, and it pairs so nicely with the apples, grapes and
walnuts. You can also add whatever cheese, nuts or fruit you prefer. —Sheila
Sturrock, Coldwater, Ontario
Go to Recipe

8 / 100



ASIAGO MASHED CAULIFLOWER

Asiago and fresh parsley help turn this mashed potato alternative into a
flavorful side dish that won't leave you feeling guilty or completely stuffed.
—Colleen Delawder, Herndon, Virginia
Go to Recipe


9 / 100



COMPANY GREEN SALAD

I partially put this salad together and take the remaining ingredients (candied
nuts, seeds, rice noodles and dressing) to mix in at the potluck. Works
perfectly every time. —Joan Hallford, North Richland Hills, Texas
Go to Recipe
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ITALIAN BREAD SALAD WITH OLIVES

This quick and flavorful bread salad always gets rave reviews from my friends
and family. This panzanella-style dish is a timesaver during the holidays, as it
can be made ahead. Just keep the bread cubes separate and add them right before
serving. —Angela Spengler, Niceville, Florida
Go to Recipe
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ROASTED POTATOES WITH GARLIC BUTTER

A platter of golden and orange potatoes can serve double duty as your dinner
centerpiece. —Elizabeth Kelley, Chicago, Illinois
Go to Recipe


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MEDITERRANEAN BROWN RICE SALAD

My family and friends all love this salad, which they refer to as the Greek
salad. The recipe makes enough to feed a crowd, so it’s a perfect take-along for
a big party. No matter what you’re looking for—something with the Greek flavors
you love or just a healthy, simple salad—this will not disappoint! If you’d
like, substitute orzo for the rice. —Sarah Hawkins, Wanatah, Indiana
Go to Recipe
13 / 100



AU GRATIN PEAS AND POTATOES

While this delicious potato skillet is a wonderful side dish, we find it
satisfying enough to be a main course, too. The skillet preparation takes less
time than it does to bake an au gratin casserole or scalloped potatoes—but it's
still good old-fashioned comfort food at its best! —Marie Peterson, DeForest,
Wisconsin
Go to Recipe

14 / 100



CRUNCHY LEMON-PESTO GARDEN SALAD

I love using fresh vegetables straight from the garden to prepare this salad. If
I pick the squash and cucumbers early enough, their skins are so tender that
there's no need to remove them! Best yet, the salad is easily adaptable—any
fresh veggie from the garden can be put in with delicious results. —Carmell
Childs, Orangeville, Utah
Go to Recipe


15 / 100



GRANDMA'S CORNBREAD DRESSING

Growing up, we didn’t have turkey. We had chicken, chopped and baked in my
grandmother’s dressing. Now we leave out the chicken and keep the cornbread
dressing. —Suzanne Mohme, Bastrop, Texas
Go to Recipe
16 / 100



SKILLET POTATOES WITH RED PEPPER AND WHOLE GARLIC CLOVES

You'll be surprised that a skillet potato recipe this simple has so much flavor.
I love how the whole garlic cloves turn sweet after being caramelized. Yum!
—Anita Osborne, Thomasburg, Ontario
Go to Recipe
17 / 100



SPRING GREEN RISOTTO

Once a week I create a new recipe for my blog, An Officer and a Vegan. I first
made this risotto when I needed something cheerful and comforting. It would be
fantastic with asparagus, zucchini or summer squash, but use whatever veggies
are in season. —Deanna McDonald, Grand Rapids, Michigan
Go to Recipe


18 / 100



CITRUS RAINBOW CARROTS

I grow lots of carrots and I’m always experimenting with ways to serve them. The
first time I made this citrusy recipe for my husband, he said it tasted like
Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime;
I especially like serving them at Easter, with the array of carrots available in
early spring. It's easy to prepare, and can easily be doubled to serve a large
group. To save time, I sometimes dice the carrots several days in advance. —Sue
Gronholz, Beaver Dam, Wisconsin
Go to Recipe
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Taste of Home


POTLUCK ANTIPASTO PASTA SALAD

I love trying new recipes, and this one for Italian pasta salad tops all other
varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty
complement to any meal. —Bernadette Nelson, Arcadia, California
Go to Recipe

20 / 100
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SEASONED BROWN RICE PILAF

For those of us who are white rice lovers at heart, this recipe makes brown rice
taste great! Everyone takes seconds; it is that good. It is so easy to prepare.
To convert for vegetarians, just substitute veggie broth for the beef broth. Any
leftovers are delicious the next day. —Amy Berry, Poland, Maine
Go to Recipe


21 / 100



SWISS CORN CASSEROLE

My mom shared this recipe with me back in the '80s, and now it's a Turkey Day
mainstay. We freeze locally grown corn during peak season, and I love to use it
in this special side. —Wendy Young, Cordova, Maryland
Go to Recipe
22 / 100



GNOCCHI WITH MUSHROOMS AND ONION

Tender potato gnocchi are so delicious with sauteed mushrooms and onions. This
is one of my family's go-to side dishes. —Kris Berezansky, Clymer, Pennsylvania
Go to Recipe
23 / 100



HONEYED CARROTS WITH CITRUS-BASIL GREMOLATA

I love the scent of fresh basil. It's even better when paired with fresh citrus
peel! In this recipe, the carrots are sweetened with a touch of honey, then
topped with a lively citrus-basil gremolata. —Naylet LaRochelle, Miami, Florida
Go to Recipe


24 / 100
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CHEESE-STUFFED SWEET ONIONS

These onions are cooked in vegetable broth and stuffed with a delicious blend of
cheeses. Experiment to find the blend you like. Instead of goat cheese, try
cream cheese or mascarpone. You could substitute Gorgonzola cheese for the blue
cheese, and in place of Romano, you could use Parmesan. Any blend is delicious!
—Sonya Labbe, West Hollywood, California
Go to Recipe
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VEGETABLE COUSCOUS SALAD

This salad is great as a side with any kind of grilled meat or fish. If you want
to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta
cheese. —Patricia Levenson, SANTA ANA, California
Go to Recipe

26 / 100



COMPANY MASHED CARROTS

Although I call these "company carrots," I'll often serve them on a weeknight to
my family. No matter who's eating it, the fast, easy dish is always a favorite.
—Cynthia Hanus-Beard, Tamarac, Florida
Go to Recipe


27 / 100



TANGY CILANTRO LIME CONFETTI SALAD

I love standout salads that burst with flavor—the kind that make you feel as if
you're splurging without having to eat that piece of chocolate cake. This is one
of my very favorites, and everyone I serve it to loves it as well. —Jasey
McBurnett, Rock Springs, Wyoming
Go to Recipe
28 / 100
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PINEAPPLE PRETZEL FLUFF

I often bring this special salad to potlucks, and everyone goes crazy for the
sweet and crunchy combination. Be sure to add the pretzel mixture right before
serving to keep it crispy. —Beth Olby, Ashland, Wisconsin
Go to Recipe
29 / 100



ROASTED ASPARAGUS RISOTTO

This recipe's wow factor makes it perfect for special occasions. To save time,
the asparagus and prosciutto can be roasting while the rice cooks on the
stovetop. Then both will be ready to stir into the risotto by the time the rice
is done. —Deonna Mazur, Buffalo, New York
Go to Recipe


30 / 100
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EASY SCALLOPED POTATOES

We all loved my mom's super-rich scalloped potatoes. I tweaked her recipe to
keep all the flavor, but cut the fat. The cheese blend is the clincher. It's all
about experimenting. —Diane Bramlett, Manteca, California
Go to Recipe
31 / 100
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CHARD WITH BACON-CITRUS SAUCE

Chard is a leafy veggie often used in Mediterranean cooking. I dress it with
orange juice and bacon, and the family gobbles it up. —Teri Rasey, Cadillac,
Michigan
Go to Recipe

32 / 100
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FESTIVE RICE

My mom and I transformed plain rice by adding feta, cranberries, pumpkin seeds
and cayenne. We wound up with a sweet and spicy crowd-pleaser. —Lisa de Perio,
Dallas, Texas
Go to Recipe


33 / 100



BOW TIE & SPINACH SALAD

With pasta salad, it’s easy to change up ingredients. We like to add grilled
chicken and pine nuts, and sometimes we substitute black beans for the garbanzo
beans. —Julie Kirkpatrick, Billings, Montana
Go to Recipe
34 / 100



NO-FUSS ROLLS

With only 4 ingredients, these delicious rolls are ready in no time. They're
fantastic with herb butter or jam. —Glenda Trail, Manchester, Tennessee
Go to Recipe
35 / 100



LEMON PEPPER ROASTED BROCCOLI

Fresh green broccoli turns tangy and tasty when roasted with lemon juice and
pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North
Carolina
Go to Recipe


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LEMON ALMOND ASPARAGUS

I love this timesaving way to dress up fresh asparagus. Drizzle butter and lemon
juice over the spears before topping them with almonds and lemon zest strips.
—Linda Barry, Yakima, Washington
Go to Recipe

38 / 100






39 / 100



ROASTED TATER ROUNDS WITH GREEN ONIONS & TARRAGON

I am crazy for potatoes, especially when they're roasted and toasted. Toss them
with fresh herbs and green onions for a bold finish. —Ally Phillips, Murrells
Inlet, South Carolina
Go to Recipe
40 / 100
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ROSEMARY BEETS

We’re a family of beet eaters. For a simple side dish, I use a slow cooker and
let the beets mellow with rosemary and thyme. —Nancy Heishman, Las Vegas, Nevada
Go to Recipe
41 / 100



PARMESAN SNAP PEA PASTA

My family loves pasta! This simple dish is always a hit, especially during the
spring when sugar snap peas are the sweetest. To keep us from getting in a rut,
I change up the flavors. —Crystal Jo Bruns, Iliff, Colorado
Go to Recipe


42 / 100
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CRUNCHY SPINACH CASSEROLE

Our holidays would not be the same without this family tradition. My mother made
it every Thanksgiving when I was growing up; now I make it every Christmas as
well, and my children and grandchildren absolutely love it! We triple the recipe
because the kids can't get enough. —Sharon Scaletta, Johnstown, Pennsylvania
Go to Recipe
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PASTA WITH ASPARAGUS

Many terrific recipes change hands at my ladies' bridge group's monthly
get-togethers. That's where I discovered this zippy, tempting dish. The garlic,
asparagus, Parmesan cheese and red pepper flakes create an irresistible taste
combination. —Jean Fisher, Redlands, California
Go to Recipe

44 / 100
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DELUXE CORNBREAD STUFFING

When my husband and I were newlyweds and far from family, we invited friends
over for a traditional Thanksgiving feast. I searched for stuffing recipes and
combined the best aspects of several to create this one. Everyone liked it, and
I still make it for holidays. —Pamela Rickman, Valdosta, Georgia
Go to Recipe


45 / 100



WHITE BEANS AND SPINACH

This skillet side is a variation of a recipe I received from my Italian mother.
I've prepared spinach this way for years—because my children eat it happily!
—Lucia Johnson, Massena, New York
Go to Recipe
46 / 100



PEARL ONION BROCCOLI BAKE

With its creamy white cheese sauce and buttery crumb topping, this dish is great
comfort food. If you’re looking for a mild way to dress up broccoli, this is the
recipe. —Charles Keating, Manchester, Maryland
Go to Recipe
47 / 100



SPRING ASPARAGUS

This fresh and colorful side dish is delicious served warm or cold. I get lots
of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
Go to Recipe


48 / 100



ONE-POT MAC AND CHEESE

Who likes cleaning up after making mac and cheese? Not this girl. This one-pot
mac and cheese is a family favorite, and my 3-year-old is thrilled to see it
coming to the dinner table. We love to add sliced smoked sausage to this creamy
mac recipe! —Ashley Lecker, Green Bay, Wisconsin
Go to Recipe
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GARLIC PARMESAN ASPARAGUS

Pair any entree with this fresh side dish for a truly succulent meal. With
subtle garlic, melted butter and a hint of Parmesan cheese, what’s not to love?
—Tara Ernspiker, Falling Waters, West Virginia
Go to Recipe

50 / 100



SWEET ONION PIE

Loaded with sweet onions, this creamy pie makes a scrumptious addition to the
brunch buffet. By using less butter to cook the onions and substituting lighter
ingredients, I cut calories and fat from the tasty dish. —Barbara Reese,
Catawissa, Pennsylvania
Go to Recipe


51 / 100



CHERRY TOMATO MOZZARELLA SAUTE

This side dish is full of flavor and so quick to put together. The cherry
tomatoes and mozzarella are perfect alongside almost any main dish you can think
of. —Summer Jones, Pleasant Grove, Utah
Go to Recipe
52 / 100



ASIAN SNOW PEA TOSS

My love for Asian flavors sparked the idea for this easy, healthy side dish. For
this Asian salad, I use just-picked peas from our garden and serve it with
grilled chicken. — Mary Ann Dell, Phoenixville, Pennsylvania
Go to Recipe
53 / 100



DILLY ROLLS

These versatile rolls are so welcome served warm alongside any dinner. I always
make a big batch since my family enjoys them after they're cool, too, stuffed
with a filling like egg salad or ham salad. —Mary Bickel, Terre Haute, Indiana
Go to Recipe


54 / 100
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INDIAN GINGER POTATOES

This easy ginger potato dish is so flavorful. Make it even faster by cooking the
potatoes ahead of time or using leftover potatoes. —Erin Kelkar, Norcross,
Georgia
Go to Recipe
55 / 100
Taste of Home


VEGAN QUINOA SALAD

Toasting the grain before it simmers isn't essential, but it does add a pleasant
nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh
herbs and veggies you have on hand. —Taste of Home Test Kitchen, Milwaukee,
Wisconsin
Go to Recipe

56 / 100



STEAMED KALE

With this good-for-you steamed kale, it's easy to eat healthy and get out of the
kitchen quick. A wonderful accompaniment to most any entree, it is packed with
vitamins and is a snap to prepare. I use garlic, red pepper and balsamic vinegar
for this side dish that keeps my family coming back for more! —Mary Bilyeu, Ann
Arbor, Michigan
Go to Recipe


57 / 100



CREAMY MUSHROOMS

So simply prepared yet so satisfyingly good, these thinly sliced mushrooms are
creamy, mild and comforting.
Go to Recipe
58 / 100



MINTY SUGAR SNAP PEAS

Fresh mint adds a lively touch to cooked sugar snap peas. It's also nice on
green beans or carrots. —Alice Kaldahl, Ray, North Dakota
Go to Recipe
59 / 100
Taste of Home


ROASTED FENNEL AND PEPPERS

Fennel makes for a tasty change of pace in this versatile side that goes great
with grilled meats. Best of all, it's full of flavor, easy to do and doesn't
seem light at all! —Taste of Home Test Kitchen
Go to Recipe


60 / 100



CREAMED SPINACH WITH PARMESAN

Cooked spinach makes a perfect accompaniment to many entrees, especially
salmon.—Taste of Home Test Kitchen
Go to Recipe
61 / 100
Taste of Home


HERB-BUTTERED BABY CARROTS

The herb butter can be used for everything from vegetables to roast chicken,
turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell,
Idaho
Go to Recipe

62 / 100



ROASTED RADISHES

Radishes aren't just for salads anymore. This abundant springtime veggie makes a
colorful side to any meal. —Taste of Home Test Kitchen
Go to Recipe


63 / 100
Taste of Home


GREEN BEANS WITH SMOKED TURKEY BACON

I really like cooking with curry, and this is a wonderful slow cooker favorite
of mine. Made with fresh green beans, turkey bacon and garbanzo beans, it has
loads of flavor. Keep this recipe in mind especially for the summer when green
beans are in abundance. It can be a main dish or a side dish. For vegetarians,
eliminate the bacon. —Nancy Heishman, Las Vegas, Nevada
Go to Recipe
64 / 100



CARROTS AND SNOW PEAS

This is without question my favorite side dish, both for flavor and ease of
preparation. Sherry adds an amazing spark to the vegetables. —Cheryl Donnely,
Arvada, Colorado
Go to Recipe
65 / 100



TEXAS GARLIC MASHED POTATOES

These creamy potatoes get their flavor burst from garlic and caramelized onions.
Their savory goodness makes any meal better. —Richard Markle, Midlothian, Texas
Go to Recipe


66 / 100



GRUYERE MASHED POTATOES

Gruyere cheese and chives take mashed potatoes to a whole new level this holiday
season! Don’t have chives? Just use extra green onion instead. Salsarose -
Tasteofhome.com Community
Go to Recipe
67 / 100



LEMON COUSCOUS WITH BROCCOLI

I combined two recipes to create this side with broccoli and pasta. The splash
of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle
servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado
Go to Recipe

68 / 100



MARMALADE CANDIED CARROTS

My favorite way to make baby carrots is to steam them, then drizzle with an
orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North
Carolina
Go to Recipe


69 / 100



MASHED POTATOES WITH GARLIC-OLIVE OIL

Garlic mashed potatoes are high on our love list. To intensify the flavor, I
combine garlic and olive oil in the food processor and drizzle it on top of the
potatoes. — Emory Doty, Jasper, Georgia
Go to Recipe
70 / 100



DILL & CHIVE PEAS

Growing my own vegetables and herbs helps keep things fresh in the kitchen, but
frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids,
Iowa
Go to Recipe
71 / 100



MASHED CAULIFLOWER AU GRATIN

Unless someone tells you, you might not know you're eating cauliflower. Even my
grandchildren love this buttery, cheesy, creamy dish that tastes like mashed
potatoes. —Sandie Parker, Elk Rapids, Michigan
Go to Recipe


72 / 100



VEGETABLE AND BARLEY PILAF

Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish.
Barley has a healthy amount of soluble fiber, which aids digestion. And it can
help to lower cholesterol, too! You can easily substitute other fresh veggies
you have on hand. —Jesse Klausmeier, Burbank, California
Go to Recipe
73 / 100



CARROT PUREE

Carrot puree pairs beautifully with anything from roasted meat to grilled fish.
Cook the carrots fully to ensure a velvety smooth puree. —Gina Myers, Spokane,
Washington
Go to Recipe

74 / 100
Taste of Home


LEMON-ROASTED ASPARAGUS

When it comes to fixing asparagus, I think it's hard to go wrong. The springy
flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks,
California
Go to Recipe


75 / 100



MASHED CAULIFLOWER WITH PARMESAN

I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a
similar consistency. I started making my own, and my family loves it. —Meredith
Howard, Franklin, Kentucky
Go to Recipe
76 / 100



WARM TASTY GREENS WITH GARLIC

My farm box had too many greens, so I had to use them up. This tasty idea uses
kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth,
Aurora, Colorado
Go to Recipe
77 / 100



SOUTHERN GREEN BEANS WITH APRICOTS

Green beans and apricots have become a family tradition. Enhanced with balsamic
vinegar, this dish will make your taste buds pop. —Ashley Davis, Easley, South
Carolina
Go to Recipe


78 / 100



SPINACH-PARM CASSEROLE

For those who ignore Popeye and won’t eat their spinach, I find that spinach
with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa,
Florida
Go to Recipe
79 / 100



SWEET POTATO & CARROT CASSEROLE

This tangy and sweet casserole is full of flavor. We've served it at many
celebrations over the years, and it's always been a big hit! —Gloria Mezikofsky,
Wakefield, Massachusetts
Go to Recipe

80 / 100



CRISPY SMASHED HERBED POTATOES

Golden brown and buttery, these spuds live up to their tantalizing name. A
sprinkle of fresh herbs when they’re hot out of the oven maximizes the
flavor…and the pretty. —Althea Dye, Howard, Ohio
Go to Recipe


81 / 100



CREAMY SKILLET NOODLES WITH PEAS

I’ve made this creamy noodle side for years. Since kids and adults go for it, I
keep the ingredients on hand at all times. —Anita Groff, Perkiomenville,
Pennsylvania
Go to Recipe
82 / 100



SAUTEED RADISHES WITH GREEN BEANS

I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from
the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser,
Mansfield, Missouri
Go to Recipe
83 / 100
Taste of Home


GARLIC-HERB PATTYPAN SQUASH

The first time I grew a garden, I harvested summer squash and cooked it with
garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason,
Siloam Springs, Arkansas
Go to Recipe


84 / 100
Taste of Home


COLLARD GREENS & BEANS

I never tried collard greens until a friend gave me this recipe that calls for
bacon and pinto beans. Now I look forward to serving this Southern staple on
Thanksgiving. —April Burroughs, Vilonia, Arkansas
Go to Recipe
85 / 100



ROASTED CABBAGE & ONIONS

I roast veggies to bring out their sweetness, and it works wonders with onions
and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a
slaw. —Ann Sheehy, Lawrence, Massachusetts
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86 / 100



ORANGE-GLAZED CARROTS, ONIONS & RADISHES

Carrots and radishes give color and crunch to this sweet, spicy side. We never
have leftovers. If you make it ahead, reheat it and add the walnuts just before
serving. —Thomas Faglon, Somerset, New Jersey
Go to Recipe


87 / 100
Taste of Home


ITALIAN ARTICHOKE-GREEN BEAN CASSEROLE

My mother and I made a few small changes to a recipe we found in a cookbook to
create this comforting side dish. We increased the vegetable count and tossed in
some seasonings to take the flavor up a notch. It's definitely not your average
green bean casserole. —Denise Klibert, Shreveport, Louisiana
Go to Recipe
88 / 100
Taste of Home


ROASTED HERB & LEMON CAULIFLOWER

A standout cauliflower side is easy to prepare with just a few ingredients.
Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington,
Wisconsin
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89 / 100



BLACK-EYED PEAS WITH HAM

Here's a regional favorite I grew to love after moving to the South. You'll
never want black-eyed peas from a can again! Serve the dish as a side with
grilled chicken...or make it your main course and round out the meal with greens
and corn bread. —Tammie Merrill, Wake Forest, NC
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90 / 100
Taste of Home


ROASTED BALSAMIC RED POTATOES

When I found a potato recipe that called for vinegar, I was intrigued. But
without all the ingredients on hand, I had to improvise and gave it a whirl
using Italian seasoning and balsamic vinegar. It turned out great! —Lisa M.
Varner, El Paso, TX
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91 / 100
Taste of Home


SPRING PEA & RADISH SALAD

Winters can be very long here in New Hampshire. I always look forward to the
first veggies of spring and making some lighter dishes like this fresh salad.
—Jolene Martinelli, Derry, New Hampshire
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92 / 100



THE BEST CHEESY SCALLOPED POTATOES

What makes this the best out of all the scalloped potatoes recipes out there? I
slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to
make them the best ever, I sprinkle homemade bread crumbs on top—they get nice
and crispy in the oven. Make room for these at all your family get-togethers.
—Aria Thornton, Taste of Home Prep Cook
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93 / 100



GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS

I was delighted to find golden beets at the farmers market and knew they'd be
perfect in a risotto recipe I was working on. And please, don't forget the baked
crispy beet greens...amazing! Move over, main dish! This vibrant side will steal
the show. —Merry Graham, Newhall, California
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94 / 100
Taste of Home


SPRING ONION PIMIENTO CHEESE GRITS

Grits were a breakfast staple when I was growing up. Even today, we still have
them about three times a week. The trick with grits is the more you whisk, the
creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia
Go to Recipe
95 / 100



SAUSAGE-HERB DRESSING

To make time for last-minute Thanksgiving essentials, I prep the sausage part of
this recipe a day or two ahead of time, then finish the dressing in my slow
cooker on the big day. It has stood the test two years running! —Judy Batson,
Tampa, Florida
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96 / 100



CHEDDAR AND CHIVE MASHED POTATOES

My husband swears my cheddar mashed potatoes are the world's best. We always
have some in the freezer. Sometimes I dollop individual servings in muffin cups
and reheat them that way instead. —Cynthia Gerken, Naples, Florida
Go to Recipe
97 / 100



LEMON-GARLIC LIMA BEANS

When I was growing up on Cyprus, my mother would often make this side dish to
have with roast lamb. Although I hated lima beans when I was a kid (who
didn't?), I love them now. They always remind me of home. —Paris Paraskeva, San
Francisco, California
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98 / 100



FENNEL SPINACH SAUTE

Spinach and fennel are two of my favorite veggies, so I'm always looking for new
ways to use them. This is an amazing side dish, but if you slice the fennel a
bit smaller, it also makes a great stuffing for chicken breasts or beef
tenderloin. —Noelle Myers, Grand Forks, North Dakota
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99 / 100
Taste of Home


PEAS WITH SHALLOTS

I first served this at an Easter dinner. Delicious! My guests suggested I use
even more shallots. It's so easy, nutritious and always a hit! —Rosemary Schirm,
Avondale, Pennsylvania
Go to Recipe
100 / 100
Taste of Home


MANGO BARLEY SALAD

I made this fresh, colorful mango salad on the fly and it was a big hit! The
bright flavor is perfect for a spring or summer picnic, served right away or
chilled. —Dan Wellberg, Elk River, Minnesota
Go to Recipe

 
Originally Published: December 31, 1969




Rashanda Cobbins
When Rashanda’s not tasting and perfecting Taste of Home’s recipes, you’ll find
this food editor sifting through our recipe collection, curating digital content
or tracking the latest culinary trends. While studying for her bachelor’s degree
in culinary arts, Rashanda interned in Southern Living’s test kitchen and later
spent nearly a decade developing recipes and food content at ConAgra Brands. In
her spare time, she loves scoping out local farmers markets and having picnics
in the park.

 



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