Salads & Sides

Russet potatoes, eggs, celery and sweet relish in a sweet and tangy mayonnaise dressing with sugar, cider vinegar and yellow mustard.

Shredded zucchini, corn, jalapeño and cheddar baked into a box of corn muffin mix: a cheesy side that cuts into squares.

Frozen corn and fresh jalapenos in a creamy cream cheese sauce, baked under sharp cheddar.

Fresh Roma tomatoes peeled and simmered with onion, green pepper, garlic and herbs: a simple stovetop side.

Acini di pepe pasta, pineapple, mandarins, marshmallows and coconut in a creamy custard: a big-batch potluck fruit salad.

Creamed corn and chopped broccoli baked under a buttery Ritz cracker topping: an easy seven-ingredient side.

Thin potato slices baked with duck fat, pressed overnight, then cut into squares and fried until crisp.

A smoky, creamy ranch blended from mayonnaise, sour cream, chipotles in adobo and lime in 5 minutes.

Old Bay baked chicken diced and mixed with eggs, sweet relish, celery, onion and mayonnaise, served on crackers or croissants.

Diced russet potatoes pan-fried with green and red bell pepper and onion until crisp and golden.