Classic Potato Salad
Serious Eats / Eric Kleinberg
Tangy, salty, and sweet, this potato salad has a texture that's simultaneously creamy, crunchy, and fluffy in each bite.
The Best Barbecue Beans
Serious Eats / Joshua Bousel
Tender and creamy beans infused with a deep, complex barbecue flavor—what better to serve next to all those grilled meats?
Classic Baked Macaroni and Cheese Casserole With Cheddar and Gruyère
Serious Eats / Vicky Wasik
This dish is packed with cheese, both in a smooth béchamel sauce and plenty of the grated good stuff.
3-Ingredient Stovetop Mac and Cheese
Serious Eats / Vicky Wasik
A mac and cheese recipe with fewer ingredients than the boxed version, but comes together in the same amount of time? We'll take it!
Continue to 5 of 16 belowMoist and Tender Brown Butter Cornbread
Serious Eats / J. Kenji López-Alt
This recipe yields moist and tender cornbread with lots of corn flavor.
Southern-Style Unsweetened Cornbread Recipe
Serious Eats / Mariel De La Cruz
If you believe sugar has no place in cornbread, this recipe's for you.
Classic Coleslaw
Serious Eats / Liz Clayman
This creamy, tangy slaw stays crunchy thanks to a little moisture management.
Mexican Street Corn Salad (Esquites)
Serious Eats / Diana Chistruga
Esquites is a less messy way to enjoy all the flavors of Mexican elotes. All the delights of elotes in salad form, and you don't even have to fire up the grill to make it.
Continue to 9 of 16 belowThe Best Basic Grilled Corn
Serious Eats / Vicky Wasik
Each method of grilling corn has its advantages and drawbacks, but they all come out incredibly delicious.
Buttermilk Hushpuppies
Serious Eats / Yvonne Ruperti
These fried nuggets of cornmeal batter are crunchy on the outside and tender on the inside.
The Food Lab's Buttermilk Biscuits
Serious Eats / Liz Voltz
A few simple techniques and some extra folding create the flakiest biscuits.
German Potato Salad
Serious Eats / Diana Chistruga
The combo of salty smoked meat and tangy vinegar in this German potato salad is a perfect complement to American barbecue.
Continue to 13 of 16 belowBraised Collard Greens With Ham Hocks
Vicky Wasik A classic pot of braised collards has deep, smoky pork flavor and meltingly tender greens.
Tangy and Creamy Macaroni Salad
Vicky Wasik This recipe, takes the standard and gives it a depth and tang that makes it stand out in a crowd.
Blistered-Tomato Pasta Salad With Basil
Daniel Gritzer Cooked-until-bursting tomatoes make a beautiful sauce for this summery pasta salad.
Tomato-Watermelon Salad
Serious Eats / Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
This vibrant summer salad pairs juicy watermelon and tomatoes with creamy feta, fragrant mint, and a tangy dressing with lime, honey, shallots, and chiles.
16 BBQ Sides That Just Might Steal the Show
No cookout is complete without an array of sides to accompany the main event.
Updated February 08, 2025
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2013__07__20210317_coleslaw_LizClayman-15-9e1299efd2a24315946495bca67cd002.jpg)
Serious Eats / Liz Clayman
Cookout season is upon us, and we couldn't be more excited to throw just about everything on the grill—ribs, steak, veggies, you name it. But a cookout table isn't complete without an array of sides to accompany the main event. Looking for a classic potato salad? How about some crispy and tender hush puppies? Keep reading for the best BBQ sides that just might steal the show.