Fresh seafood including lobster, scallops, squid, and mussels comes together in this playful take on frutti di mare from legendary New York chef and restaurateur Alfred Portale.

Tucked in among the tender lettuce leaves, fragrant fennel, sweet-tart Granny Smith apple, and toasty hazelnuts add a refreshing crunch to this fall salad.

Fried catfish and hush puppies love good company: think creamy coleslaw, tangy pickles or a scoop of spicy remoulade for dipping. Collard greens, fried okra or a chilled cucumber salad add just the right balance of fresh and savory. If you’re feeling indulgent, a side of mac and cheese never hurts.

Turn beanie weenies into a side dish by bringing them to your next potluck, or set the dish out at a backyard barbecue to eat with grilled burgers or pulled pork.

Chicken fajita casserole is delicious served with tortilla chips for scooping or crumbling on top. A fresh salad, like this avocado corn salad or cowboy caviar, or a side of Instant Pot black beans keeps the Tex-Mex flavors going. Don’t forget to set out some fun toppings like guacamole and pico de gallo!

This is a healthy, colorful, one-bowl meal for those looking to mix things up in the kitchen. It's loaded with cabbage, mushrooms, radishes and carrots. Serve either warm or at room temperature.

This stir-fry's sweet and salty sauce is made predominately with miso, maple and butter. While you can use other veggies for this recipe, cabbage and broccoli are fresh and crisp, taking well to the sauce’s umami flavor. Serve the veggies over rice or rice noodles.

Perfect side dishes for this Puerto Rican stew include rice with pigeon peas and plantain fritters. For dessert, a tropical coconut pudding is just the thing.

Kalua pork is a super versatile protein. Use leftovers to stuff enchiladas, top tacos or add to ramen. You can also make your favorite barbecue sauce to mix with the shredded protein to craft a batch of Hawaiian-inspired pulled-pork sandwiches.