Japanese breadcrumbs swap in for pine nuts and add toasted, buttery flavor to this nut-free pesto.

Ripe bananas add a subtle grassy, creamy sweetness to the fragrant sauce.

Wolfgang Puck likes his hot dogs stuffed with Gruyère, wrapped in bacon, and served with sharp, tangy horseradish-mustard sauce.

Dill, mint, and scallions infuse Greek-inspired flavor into meatballs served on top of orzo with a yogurt sauce.

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.