Side dishes that complete the meal. From roasted vegetables to homemade rolls, these are the extras that make dinner feel finished.
This creamy, tangy pickle dip comes together in minutes with cream cheese, dill pickles, and a few pantry staples. It’s the kind of recipe Nana Ruth would have stirred up for every church supper — and it disappears just as fast today.
Nana Ruth kept a jar of pickled something in her icebox at all times. Pickled beets in the summer. Pickled cucumbers in the fall. I didn’t think much about it at the time — it… Quick Pickled Red Onions
There was a time when cornbread didn’t need a thing besides butter. Nana Ruth made hers in a cast iron skillet that was older than anyone in the family, and she’d have told you it… Hot Honey Skillet Cornbread
There’s a trend right now for anything you can tear apart with your hands — pull-apart breads, sharing loaves, rolls you rip instead of slice. And honestly? Nana Ruth was doing this before it had… Pull-Apart Garlic Bread
Tender asparagus baked in a from-scratch cheese sauce with golden panko breadcrumbs. A spring side dish with old-fashioned soul that belongs on every Easter table.
There’s a version of scalloped potatoes that comes from a can of cream-of-something soup, and I won’t pretend I haven’t made it on a Wednesday when the day got away from me. But that’s not… Nana Ruth’s Scalloped Potatoes
If you’ve been anywhere near a recipe feed this year, you’ve probably seen some version of pickle dip floating around. Dill pickle this, pickle that — pickles are everywhere right now, and I’m not complaining.… Church Potluck Dill Pickle Dip
Elegant deviled eggs with fresh spring herbs. A beautiful side dish perfect for Easter dinner.
A beautiful spring garden salad with candied pecans, goat cheese, lemon vinaigrette, and edible flowers — the perfect light side dish for Easter dinner. Easy enough for kids to help, beautiful enough to make the table shine.
Clara inherited Nana Ruth’s precision and her deviled eggs recipe. This easy classic deviled eggs recipe has been in our family for three generations — creamy, tangy, and the first thing to disappear at every Easter table.
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