Side Dishes

I used to skip carrots as a holiday side. Too safe, too soft, too forgettable. But the first time I brushed them with maple syrup …

I made this on a whim, thinking it would be just a side dish. But somewhere between the golden breadcrumbs and the bubbling, herby tomatoes, …

I didn’t expect to fall for marmalade. I always thought of it as something cloying or bitter—something politely left untouched on toast racks. Then I …

Mango salsa used to feel like a throwaway garnish—something you slapped on fish and forgot. But then I made this one the way Ina would: …

This chutney started as a side for roast pork—but I’ve since used it on sandwiches, spooned it over cheese, and even stirred it into a …

I didn’t expect corn pudding to be the dish people asked for seconds of. But at one dinner last fall, it disappeared faster than the …

I used to buy bottled ranch dressing, thinking it was convenient. It was—but it was also flat, overly sweet, and always a little too thick. …

I always thought green beans were more obligation than inspiration. Steamed, soggy, forgettable. But then I tried them Ina’s way—crisp-tender, golden with toasted almonds, brightened …

I didn’t expect to like tomato aspic. It showed up at a garden luncheon once—perfectly molded, jiggling slightly, served with shrimp and lemon wedges—and I …

Ina Garten Candied Yams are made with sweet potatoes, dark brown sugar, white sugar, cinnamon, nutmeg, ginger, salt, vanilla extract, butter, and orange juice concentrate. …