Seasonal Spotlight

Our 101 Favorite Fall Side Dish Recipes

Squash, radicchio, sweet potato: the gang's all here.
Sheetpan roasted squash and feta salad on an oval white plate.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
  • Sheetpan roasted squash and feta salad on an oval white plate.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    1/101

    Sheet-Pan Roasted Squash and Feta Salad

    Roast feta and cubes of country bread over winter squash, then toss with pleasantly bitter greens for a fall salad that’s equal parts creamy, crunchy, sweet, and savory.

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  • Potato and kale gratin in a twohandled ovular white baking dish.
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    2/101

    Cheesy Potato and Kale Gratin With Rye Croutons

    There’s no need to reduce your cream or pre-cook the kale for this cheesy, creamy casserole. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

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  • Large white bowl filled with kale and brussels sprout salad with a serving spoon.
    Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    3/101

    Kale and Brussels Sprout Salad

    Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

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  • Creamed Dried Sweet Corn with Onion and Chives
    Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson
    4/101

    Creamed Dried Sweet Corn With Onion and Chives

    Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. But, you can make it for any fall celebration. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn—and even more irresistible.

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  • Skillet Cornbread With Chives
    Photo by Alex Lau
    7/101

    Skillet Cornbread With Chives

    A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.

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  • HoneyGlazed Carrots with Carrot Top Gremolata
    Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    8/101

    Honey-Glazed Carrots With Carrot Top Gremolata

    Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.

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  • Image may contain Food Bread Dessert and Pizza
    Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    9/101

    Yorkshire Pudding

    This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.

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  • Roasted bell pepper halves with half head of garlic and thyme sprig in white oval baking dish on marble surface.
    Photo by Chelsie Craig, Food Styling by Claire Saffitz
    10/101

    Slow-Cooked Bell Peppers with Bay Leaves and Oregano

    Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.

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  • A white plate with figs bacon some chile peppers and maple syrup.
    Photo by Alex Lau
    11/101

    Figs with Bacon and Chile

    This fig recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer or side for a fall roast.

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  • Sweet potatoes halved and caramelized on a bed of fluffy white garlic sauce.
    Photo by Alex Lau
    12/101

    Charred Sweet Potatoes With Toum

    This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

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Nuoc Cham Chicken Salad
Nuoc Cham Chicken Salad
A spicy-funky upgrade for lettuce cups, sandwiches, and more.
Green Goddess Harvest Salad
Green Goddess Harvest Salad
So much more affordable than ordering from those fast casual salad chains.
Crunchy Veg Salad With Dates and Fried Shallots
Crunchy Veg Salad With Dates and Fried Shallots
Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.
Glazed Apple Pie Fritters
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
Cheeseburger Fried Rice
Cheeseburger Fried Rice
An immediately familiar and comforting dish from Agnes and Sherman in Houston.
Giant Garlic Knot
Giant Garlic Knot
This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.
No-Mayo Tuna Salad
No-Mayo Tuna Salad
Riff on the lunchbox staple. Mayo-haters deserve tuna, too.
Korean Street Toast Breakfast Sandwich
Korean Street Toast Breakfast Sandwich
Veggie-packed eggs, gooey cheese, and don't skip the sprinkle of sugar.
Cold Silken Tofu With Chili Crisp Dressing
Cold Silken Tofu With Chili Crisp Dressing
A cool, custardy treat for the hottest days and beyond.
The Most-Saved Recipes on Bon Appétit This Week
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Buckwheat Crepes With Banana-Sesame Jam
Buckwheat Crepes With Banana-Sesame Jam
Practical to make and feels like a total flex.
Gooey Butter Cookies
Gooey Butter Cookies
These playful cookies are reminiscent of St. Louis butter cake, with specks of crunchy rice brittle throughout.