A Christmas main<\/a> can be many things: smoked ham, roast turkey, prime rib, red snapper, whole cauliflower. But whatever it is, there\u2019s probably just one (maybe two if you\u2019re accommodating different diets<\/a>). The sides<\/em>, on the other hand, are a chance to let loose. Pick a salad, a bread or stuffing (or both!), two to three cooked vegetables, and a potato or grain if you please. And when someone asks you what they can bring, don\u2019t hesitate to text them a recipe.<\/p>\n Roasted onions make this salad extra cozy. Don\u2019t hesitate to adjust the anchovies, Worcestershire, and Dijon to taste\u2014Caesar dressing loves to be fussed over.<\/p>\n This salad gets along just great with meat, be it beef or pork. You can roast the Brussels sprouts earlier in the day and let them hang out at room temperature.<\/p>\n Bitter radicchio is a love-it-or-hate-it ingredient; this Manchego vinaigrette makes it hard not to love it. Feel free to throw in some chickpeas to bulk things up.<\/p>\n Winter is the time to embrace the roasted vegetable salad. This one, with mushrooms, features little more than olive oil, red wine vinegar, and parsley.<\/p>\n A kale salad worth obsessing over. Two pro tips about the squash: To save time (and, um, frustration), leave the skin on. And instead of cubing it, opt for heftier wedges (just roast a little longer).<\/p>\n Sourdough dressing, you say? We\u2019re listening. This Genius recipe uses bread as both a thickener for the vinaigrette and crunchy croutons for the salad.<\/p>\n Any bright-colored, crunchy-textured salad is highly welcome at a winter feast like Christmas. The brown-butter vinaigrette (oh yes) keeps things wintry.<\/p>\n Here, melting ice cubes temper a feisty dressing, full of anchovies, fresh garlic, and lemon juice\u2014and keep the endive perky as can be.<\/p>\n This salad\u2019s toppers just so happen to be pantry staples: hazelnuts (keep in the freezer for longer shelf life), capers (salt- or vinegar-packed both work), and chopped, hard-boiled eggs.<\/p>\n Molasses lends lots of depth and a chestnutty color to these community-favorite rolls (over 200 reviews!). Adding egg to the dough, just like challah, makes them rich and tender.<\/p>\n These rolls come by way of longtime Food52er AntoniaJames<\/a>. We love their ultra-creative ingredient list, with mashed potatoes, sour cream, and wheat germ.<\/p>\n Executive Editor Joanna Sciarrino<\/a> loves turning this milky bread recipe into dinner rolls. Whatever shape you go with, don\u2019t forget the salted butter alongside.<\/p>\n This recipe was dubbed Genius<\/a> for its low-key method and high-reward result. Instant yeast means it can be ready in less than two hours.<\/p>\n If yeast intimidates you, cornbread is your guy. Our test kitchen\u2019s best version opts for half-cornmeal, half-flour, malty dark brown sugar, and an extra-buttery crust.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n Another no-yeast bread\u2014this time, thanks to baking soda. Baking this loaf in a Dutch oven yields a fantastic crust. Skip the knife and encourage everyone to tear at it with their hands.<\/p>\n Cremini mushrooms make this vegetarian stuffing plenty meaty<\/em>, while challah (or brioche!) is happy to drink up all that vegetable broth.<\/p>\n Spicy chorizo plus sweet potatoes is a stuffing combo we still think about\u201410 years after Melissaav<\/a> first published this recipe.<\/p>\n This cornbread stuffing is famous in our contributor Ella Quittner<\/a>\u2019s family for its everything-but-the-kitchen-sink ingredient list: mushrooms, sausage, dried cherries, and nuts, to name a few.<\/p>\n This stuffing\u2014from 1924!\u2014keeps it simple with prunes, apples, and \u201cnut meats,\u201d a term I am sad fell out of fashion in the century-ish since.<\/p>\n The biggest difference between stuffing and bread pudding is: Stuffing leans on stock or broth, while bread pudding leans on milk or cream. This bread pudding has lots of cheese, too\u2014what else do you need to know?<\/p>\n Yes, you can make stuffing in advance, freeze it until the holiday, then pop it in the oven. This recipe will show you how.<\/p>\n Brown butter, sage, and little else. Think of this stuffing like a white T-shirt or pair of jeans\u2014as basic as it is essential.<\/p>\n A savory galette that we would happily eat for dinner with a salad\u2014but it makes a great holiday side, too! You can bake this in the morning and let it lounge on a countertop until dinner.<\/p>\n A hard sear, plus white wine, fresh rosemary, and maple syrup, upgrade classic glazed parsnips. (A mix of carrots and parsnips here would be very pretty.)<\/p>\n If you\u2019ve ever wondered what the heck to do with frilly carrot tops, here\u2019s the answer: Make a walnut-y pesto, then add a big ball of burrata for everyone to break up as they help themselves.<\/p>\n The best part about this\u2014or any other\u2014soup for Christmas? You can make it in advance. Keep in the fridge (in the pot for bonus points), then reheat before serving.<\/p>\n Another soup! This time with a clever trick: Roast vegetables in the oven, then blend with broth until smooth and silky.<\/p>\n This ruby-hued carrots from New York Times<\/em> columnist Melissa Clark<\/a> get a tangy-sweet glaze from pomegranate molasses.<\/p>\n Butternut squash, potatoes, and parsnips team up in this cheesy gratin. The secret is to use garlic-infused whole milk instead of the usual cream.<\/p>\n These seedy carrots are wonderful at room temperature\u2014perfect for working around fussier dishes that need to be finished right before serving.<\/p>\n Adapted from Yotam Ottolenghi\u2019s Plenty<\/em>, this recipe brightens up roasted squash with lime juice, fresh cilantro, and slivered chiles.<\/p>\n \u201cIf you love smoked paprika, the odds are high that you\u2019ll love these carrots,\u201d cookbook author Dorie Greenspan<\/a> writes. \u201cThey\u2019re roasted in a hot oven after they\u2019ve been rolled around in a mix of honey, vinegar, cumin, cayenne, and smoked paprika, which I consider a magical ingredient.\u201d<\/p>\n Overcooked carrots\u2014but do it on purpose. Lots of garlic, lots of olive oil, lots of time on the stove.<\/p>\n Roasting radicchio is an easy way to tame its controversial personality. Then the dates and ricotta will lure in any remaining skeptics.<\/p>\n A mustardy, creamy gratin that\u2019s all about the crunchy topping, that\u2019s part-bread (try a whole-wheat or rye for more flavor), part-pecans (walnuts would be awesome, too).<\/p>\n Stir-fried cabbage goes from ho-hum to holiday-worthy thanks to a slew of seeds: cumin, fennel, and sesame.<\/p>\n Next time you make creamed greens, do them the favor of adding a spoonful of funky-sweet white miso to the sauce.<\/p>\n Brussels sprouts plus fruit and nuts is an endlessly adaptable formula. After you fall in love with this, try apples and walnuts, or citrus and pecans.<\/p>\n The sheer amount of kale in this cheddar-crusted gratin will seem wrong. But just trust\u2014it will melt down into a bubbly, creamy, crispy masterpiece.<\/p>\n A little honey goes a long way in these creamed greens. Parsnips add chewy texture and a buttery-woodsy flavor.<\/p>\n Cream, ginger, and garlic are the secret agents behind this suspiciously delicious<\/em> saut\u00e9ed cabbage. Once you make a habit out of it on Christmas, turn it into an easy weeknight meal with a loaf of bread.<\/p>\n \u201cThis gratin is almost always on the buffet for Christmas at our house,\u201d LiztheChef<\/a> writes. \u201cA nice substitute for potatoes, it goes well with the beef tenderloin I usually serve.\u201d<\/p>\n Brussels sprouts love bacon almost as much as bacon loves Brussels sprouts. In our test kitchen\u2019s favorite version of this classic side, we called in garlic, chile flakes, and maple syrup.<\/p>\n A sweet-potato take on the traditional French pommes Anna<\/em>. And no, the cup of port is not a mistake.<\/p>\n Why do garlic mashed potatoes when you could do garlic-garlic<\/em> mashed potatoes? Using Yukon Golds means big-time potato flavor and a sunny color to boot.<\/p>\n This knockout recipe is all about contrast. Crispy meets creamy! Rich meets tangy! Don\u2019t hesitate to increase the dill or call in additional herbs, like parsley or chives, for more greenery.<\/p>\n These mashed potatoes seem simple\u2014even too simple\u2014from a distance, but they\u2019ll be a holiday favorite thanks to the contrast between smoky chipotles and maple syrup.<\/p>\n You already know that boiled potato salad is great for summer. But did you know roasted<\/em> potato salad is just as great for winter?<\/p>\n We could talk about the dreamy broccoli-cheddar filling, sure. But what you really should know is how easy these are to pass and share at a crowded Christmas table.<\/p>\n Twice the bake, twice the fun. These kale-stuffed cuties were made to be served with roast beef.<\/p>\n Rebecca Firkser<\/a> puts a delightfully crunchy spin on rice pilaf with cashews and chickpeas. Bonus points if you serve Greek yogurt or labneh<\/em> alongside.<\/p>\n One of our top 10 most popular recipes ever<\/a>, this kale-quinoa pilaf is as laid-back as a side gets.<\/p>\n A nutty-cheesy farro dish we aspire to be more like. If you can\u2019t find golden beets, worry not! Their red cousins will do the trick just the same.<\/p>\n Wheat berries pretend to be pasta for a day and we\u2019ll let it slide! This pistachio pesto is ultra-green with not one, not two, but three herbs. Can you guess \u2019em?<\/p>\n You can taste the rainbow in this super-versatile grain salad. One community member subbed wheat berries and loved it.<\/p>\n 1. Caesar-Style Kale Salad With Roasted Onions & Ricotta Salata<\/a>
\n<\/h3>\n2. Brussels Sprouts & Apple Salad With Cheddar & Rye Bread Crumbs<\/a>
\n<\/h3>\n3. Radicchio Salad With Manchego Vinaigrette<\/a>
\n<\/h3>\n4. Roasted Mushroom Salad<\/a>
\n<\/h3>\n5. Northern Spy\u2019s Kale Salad<\/a>
\n<\/h3>\n6. Radicchio Salad With Sourdough Dressing<\/a>
\n<\/h3>\n7. Kale & Bulgur Salad With Brown Butter\u2013Apple Vinaigrette<\/a>
\n<\/h3>\n8. Endive Salad in the Roman Puntarelle Style<\/a>
\n<\/h3>\n9. Radicchio Salad With Toasted Hazelnuts & Capers<\/a>
\n<\/h3>\n10. Heavenly Oatmeal Molasses Rolls<\/a>
\n<\/h3>\n11. Sour Cream Dinner Rolls<\/a>
\n<\/h3>\n12. Kindred\u2019s Milk Bread<\/a>
\n<\/h3>\n13. No-Knead Peasant Bread<\/a>
\n<\/h3>\n14. Our Best Cornbread<\/a>
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15. Oaty Brown Sugar Soda Bread<\/a>
\n<\/h3>\n16. Challah, Mushroom & Celery Stuffing<\/a>
\n<\/h3>\n17. Ciabatta Stuffing With Chorizo, Sweet Potatoes & Mushrooms<\/a>
\n<\/h3>\n18. Cornbread & Sausage Stuffing<\/a>
\n<\/h3>\n19. Prune & Apple Stuffing<\/a>
\n<\/h3>\n20. Savory Mushroom Bread Pudding<\/a>
\n<\/h3>\n21. Freezable Stuffing With Caramelized Onions & Kale<\/a>
\n<\/h3>\n22. Brown Butter Stuffing<\/a>
\n<\/h3>\n23. Butternut Squash & Roasted Garlic Galette<\/a>
\n<\/h3>\n24. Seared & Glazed Parsnips With Rosemary<\/a>
\n<\/h3>\n25. Roasted Carrots With Carrot Top Pesto & Burrata<\/a>
\n<\/h3>\n26. Butternut Squash & Cider Soup<\/a>
\n<\/h3>\n27. Clever Parsnip Oven Soup<\/a>
\n<\/h3>\n28. Pomegranate Roasted Carrots<\/a>
\n<\/h3>\n29. Root Vegetable Gratin With Herbs & Cheese<\/a>
\n<\/h3>\n30. Turmeric-Roasted Carrots With Seeds<\/a>
\n<\/h3>\n31. Roasted Butternut Squash With Sweet Spices, Lime & Green Chile<\/a>
\n<\/h3>\n32. Sweet & Smoky Roasted Carrots<\/a>
\n<\/h3>\n33. Carrots Cooked Forever, a la Roy Finamore<\/a>
\n<\/h3>\n34. Bittersweet Roasted Radicchio With Ricotta & Dates<\/a>
\n<\/h3>\n35. Brussels Sprouts Gratin<\/a>
\n<\/h3>\n36. Stir-Fried Cabbage With Fennel Seeds<\/a>
\n<\/h3>\n37. Miso-Creamed Kale<\/a>
\n<\/h3>\n38. Roasted Brussels Sprouts With Pears & Pistachios<\/a>
\n<\/h3>\n39. Lacinato Kale Gratin<\/a>
\n<\/h3>\n40. Creamed Spinach & Parsnips<\/a>
\n<\/h3>\n41. Suspiciously Delicious Cabbage<\/a>
\n<\/h3>\n42. Spinach Gratin<\/a>
\n<\/h3>\n43. Our Best Brussels Sprouts With Bacon<\/a>
\n<\/h3>\n44. Sweet Potatoes Anna With Prunes<\/a>
\n<\/h3>\n45. Garlic-Garlic Mashed Potatoes<\/a>
\n<\/h3>\n46. Crisp-Smashed Yellow Potatoes With Sour Cream & Vinegar Dill Sauce<\/a>
\n<\/h3>\n47. Mashed Maple Chipotle Sweet Potatoes<\/a>
\n<\/h3>\n48. Roasted Potato Salad With Mustard-Walnut Vinaigrette<\/a>
\n<\/h3>\n49. Baked Potatoes Stuffed With Broccoli & Cheddar<\/a>
\n<\/h3>\n50. Twice-Baked Potatoes With Kale<\/a>
\n<\/h3>\n51. Rice Pilaf With Crispy Cashews & Chickpeas<\/a>
\n<\/h3>\n52. One-Pot Kale & Quinoa Pilaf<\/a>
\n<\/h3>\n53. Farro With Golden Beets, Feta & Pecans<\/a>
\n<\/h3>\n54. Wheat Berries With Pistachio Pesto<\/a>
\n<\/h3>\n55. Rainbow Chard and Wild Rice Salad with Blood Orange\u00a0Vinaigrette<\/a>
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\nThis article was updated 12\/7\/23.<\/em>
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