Side Dishes

This recipe for Amish macaroni salad is a summertime cookout and picnic classic. The sugar lends a sweetness that acts as a nice counterpart to the vinegar.

Topped with a flavorful herbed bacon butter and Parmesan cheese, this summer grilled corn recipe is the perfect barbecue side dish.

This slow-cooker vegetarian baked beans recipe packs in all the flavor of old-fashioned New England baked beans, only without the meat.

This French style potato mushroom gratin features layered mushrooms and potatoes baked in a creamy cheese sauce until browned and bubbling.

The origins of the name are a little murky, but if you like your beets half sugar-sweet and half vinegar-sour, then you’re already a fan of Harvard Beets.

This maple-laced, slow-cooker recipe for Vermont-style baked beans ranks high among our favorites. Don’t forget the smoked bacon!

This easy sautéed asparagus recipe from a Massachusetts asparagus-growing family is made even more delicious with a sprinkling of grated cheese.

Roasted and simmered in a sweet and sour sauce, Harvard Beets are a curious, classic (and colorful!) New England recipe.

Typically it’s meat you’ll be braising, but we stretched the parameters here for a lovely combination of two favorite bulb vegetables. When cooked slowly in a bit of wine and chicken stock, they take on silken textures and rich flavors.

This Brussels sprouts dish is both sweet and savory, with a topping inspired by walnut-stuffed dates.

A Massachusetts family recipe for French-Canadian meat stuffing, seasoned with cinnamon and cloves.

With a pound of lobster (and, yes, a lot of butter), these lobster mashed potatoes are the perfect special-occasion side dish.