casserole

I'm not going to lie - I am really not a fan of green bean casserole. My husband, however, loves it; it is his favorite holiday side dish which just baffles me! Since this Thanksgiving is our first Thanksgiving as a married couple,

Making these in muffins tins allows you to easily multiply the recipe for your guests! - cnevertz —cnevertz

I decided to try turning one of my favorite brussels sprout salad recipes (Brussels Sprout Slaw with Mustard Dressing and Maple Glazed Pecans from the November 2009 issue of Bon Appétit) into a warm side dish.

This gratin is almost always on the buffet for Christmas at our house. A nice substitute for potatoes, it goes well with the beef tenderloin I usually serve. Adjust the salt and pepper to your liking, but the nutmeg is the classic spice to add.

This is one of my favorite fall recipes because it is just perfect with a roast or paired with lamb chops. For a more robust dish, use the maximum amount of gruyere. Butter is optional but not the the vermouth which adds nice depth of flavor.

I don't know many people who would turn down a potato gratin, do you? What I love about this classic dish, other than its near universal appeal, is that it is deceptively simple to make relative to its beauty. Plus, you can probably make it with what you have in your fridge and pantry right now.

I have been making this recipe for years. It is based on a recipe in the Dean and DeLuca cookbook by David Rosengarten. I have always found it to be a lovely holiday side dish. It goes well with prime rib roasts and roast chicken.

The wispy peaks and valleys of the homemade fluff give this side dish drama and intrigue that mini marshmallows (which is our traditional topping) just can’t.

Excerpted from Sheet Pan Suppers Meatless by Raquel Pelzel

I like to think of this gratin as farro salad in autumn sweater form. It’s cozy, comforting, and not too heavy. It doesn’t require much effort, either--a dish that’s as fitting for a harried weeknight as a relaxed weekend dinner with friends.