This is a Martha Stewart recipe that Cathy Salter tried a few years ago when she was looking for a holiday side dish that was completely different from the traditional ones she grew up with. It makes a beautiful addition to your Thanksgiving or Christmas table.

This recipe uses only pre-contact ingredients that Devon’s tribe used (except cranberries that are from the Northeast).

This is a simple, versatile Italian dish that is delicious in different ways, hot or cold, summer and winter! Serve as a side dish, add cooked and sliced sweet Italian sausage, and serve as a main dish with rice, serve on a Kaiser roll for a great sandwich.

Grits were for breakfast…and this recipe shows multiple opportunities to utilize grits. A cherished family recipe from the McKaskle Family Farm, we share this from Braggadocio, Missouri.

Helen Washburn, past President of Cottey College, brings her mother’s treasured eggplant recipe. She sometimes made it with zucchini!

Anne Deaton brings us a great bread choice for all fish, meats, and chili - a quick and easy-to-make family favorite!

This recipe starts with a sourdough starter and teaches you how to make sourdough bread. Enjoy the process!

Flo, mother of Kay Libbus, always served her famous Barbeque beans as one of the side dishes. She made this in a casserole but Kay has adapted it for the slow cooker. A yummy side dish!

In the heat of summer, I love to buy squash blossoms at the farmers market and fry them as a delicious side dish or appetizer. Super simple, quite a treat.

This dish is a family favorite and is a vegetarian dish!

A potatonik (or “potato nik,” in a common variance) is essentially a giant potato latke. It’s one of the most comforting foods imaginable: hot, crispily brown, slightly salty, shimmering with a patina of oil. Enjoy this treat from published author and Brooklyn native, Matthew Goodman!

Brought to us from the kitchen of Patricia Coles, this Asparagus McIntosh is a family classic.

These soft shell crabs are a special, quick, and easy treat.

Greek Orthodox families eat a vegan diet a couple of days each week and for a number of weeks around Easter and Christmas every year. This is a staple dish for the Kalaitzandonakes family — “spinach rice” is a crowd-pleaser!

This dish tastes great with anything and is brought to us by Eduardo Crespi with Centro Latino.