Our 21 Best Side Dishes for Ribs—Because Your BBQ Deserves It

Whether they’re dry rubbed or tossed in a sticky-sweet Kansas City-style sauce that leaves stains in unexpected places, baby back ribs instantly turn up the volume on your summer gathering. Pounds of ribs laid side by side is a sight to behold—and the …

Whether they're dry rubbed or tossed in a sticky-sweet Kansas City-style sauce that leaves stains in unexpected places, baby back ribs instantly turn up the volume on your summer gathering. Pounds of ribs laid side by side is a sight to behold—and the smell of them coming right off the grill or being pulled out of the oven guarantees that neighbors will walk over uninvited to say, "what's cooking?" But hey, the more the merrier, especially when it comes to such a crowd-friendly main course like ribs.

And while the meat is plenty filling on its own, a true barbecue feast will also feature an all-star lineup of side dishes like potato salad, coleslaw, grilled summer vegetables, baked beans, sautéed greens, and a whole lot more. Here are 21 of the best side dishes to serve with ribs all summer long.

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Erin McDowell’s 8 Best Cupcake Recipes for an Extra-Special, Extra-Fun Dessert

Cupcakes are a constant for me, not a baking trend. As someone who bakes a lot, I never tire of making them – they’re easy to make, and I always get excited about eating them. They are also a lot of fun to dress up, get creative with, and make extra sp…

Cupcakes are a constant for me, not a baking trend. As someone who bakes a lot, I never tire of making them - they’re easy to make, and I always get excited about eating them. They are also a lot of fun to dress up, get creative with, and make extra special. I find that I’m not alone in my love for cupcakes, too— I have elicited my fair share of gasps and smiles walking into a room carrying a colorful box of cupcakes. (Seriously - move over bouquet of flowers—give me a box o’ cupcakes.) And if cupcakes are meant to be baked, gifted, and/or eaten by the dozen, I’m coming in hot with a bunch of recipes to keep you in tiny cakes for all occasions. My newest episode of Bake it Up a Notch dives deep into all things cupcakes—from super simple to over-the-top, I’ve got your cupcake to-bake list covered.

1. Basic Vanilla & Chocolate Cupcakes

These are my go-to cupcakes: an easy base recipe that can be made in vanilla or chocolate. These rise a “just-right” amount, to get a beautiful little cakey dome with a super moist crumb that’s a perfect match for any frosting or other finishes you can dream up! Be sure to check out this article I wrote back in 2015 about cupcakes, too—it has lots of ideas and techniques for making your best, plus creative ideas for making them look super beautiful, too. What’s that? Super in-depth coverage on cupcakes from me over five years ago on this same site? Just a perfect example of the cupcake constant.

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Sparkling Yuzu Cocktails to Cool Off With This Summer

We’ve teamed up with Fever-Tree to share season-ready drink recipes starring their top-notch cocktail mixers—like the ultra-refreshing Sparkling Lime & Yuzu. Here, bartender Christian Suzuki-Orellana offers two bubbly cocktail recipes made with the…

We’ve teamed up with Fever-Tree to share season-ready drink recipes starring their top-notch cocktail mixers—like the ultra-refreshing Sparkling Lime & Yuzu. Here, bartender Christian Suzuki-Orellana offers two bubbly cocktail recipes made with the Sparkling Lime & Yuzu’s favorite spirits: vodka and tequila.


In the past year alone, Bay Area bartender Christian Suzuki-Orellana, aka Suzu, has taught nearly a thousand virtual cocktail classes. So he knows a thing or two about making bar-worthy cocktails accessible to just about anyone, regardless of skill level or equipment.

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Our 19 Favorite Ground Beef Recipes

When it comes to dinnertime, a pound of ground beef can be the start of something great. I’m thinking meatballs floating in tomato-butter sauce or minestrone soup (or even grape jelly—don’t knock it till you’ve tried it!). Or maybe smash burgers slathe…

When it comes to dinnertime, a pound of ground beef can be the start of something great. I’m thinking meatballs floating in tomato-butter sauce or minestrone soup (or even grape jelly—don’t knock it till you’ve tried it!). Or maybe smash burgers slathered with ketchup and mustard, shatteringly crisp lumpia, spicy kebabs wrapped tightly in chapati, a steaming bowl of chili with a skillet of cornbread on the side. Whichever direction your taste buds are sending you, these ground beef recipes will feed a crowd.

Some of these recipes are takes on classic dishes that swap in grains or vegetarian protein for some of the beef. And even if you’re not a meat eater at all (but have somehow found yourself reading this, a roundup of ground beef recipes), there are still options. Swap in a ground faux meat like Impossible or Beyond, which both make vegan ground “beef” offerings that would work relatively seamlessly in any of these 19 ground beef recipes.

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Lemony, Buttery Shrimp for When You’re Short on Time

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!


This is not shrimp scampi, but it’s also not not shrimp scampi. Because if you grab a shovel and dig into it, this saucy, satisfying dish, which took off in the U.S. in the wake of World War II, has so many meanings, it’s almost meaningless.

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Herbal Teas Give Me an Anxiety-Free Boost. Here Are My 5 Faves.

It’s easy for some people to write off herbal tea as a wimpy alternative to the caffeinated stuff. Of course, even caffeinated tea has been called a weak replacement for coffee, though we know that’s not at all the case. My point is: Herbal tea can be …

It’s easy for some people to write off herbal tea as a wimpy alternative to the caffeinated stuff. Of course, even caffeinated tea has been called a weak replacement for coffee, though we know that’s not at all the case. My point is: Herbal tea can be vitalizing in its own way.

I’m an anxious person in general, and have become even more so throughout the pandemic. While my morning caffeine is nonnegotiable, when I try to throw in an afternoon cup, my body reacts swiftly and unfavorably. Once I began incorporating herbal teas into my routine, I found that they gave me the boost I’d been looking for, albeit not a caffeinated one. I make a pot of smoothing chamomile tea with oat milk and honey as a sub for an afternoon cup of jitter-inducing coffee (the pastry on the side is, of course, nonnegotiable). A cup of peppermint tea after a meal has a similar invigorating quality as an espresso (without, of course, the caffeine hit), plus it has some amaro-like vibes, thanks to its vegetal notes woven with menthol and a bit of bitterness. Smoky-sweet rooibos tea is even being used by some nonalcoholic drink creators, like the Digesteaf cocktail in Julia Bainbridge’s Good Drinks, which features an "amaro" concentrate from Steven Smith Teamaker, a blend of dried roots, flowers, and rooibos tea leaves. “With almost every sip, it morphs from bitter to sweet and then back again,” writes Bainbridge of the brew.

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2 Prized Family Recipes From a Sixth-Generation Gullah Farmer

The Gullah Geechee phrase “bress ‘n’ nyam,” means “bless and eat,” which could not be a more fitting title for Matthew Raiford’s new cookbook. Raiford, who refers to himself as a “CheFarmer,” as both cooking and farming are equally integral to his life…

The Gullah Geechee phrase “bress 'n' nyam,” means “bless and eat,” which could not be a more fitting title for Matthew Raiford’s new cookbook. Raiford, who refers to himself as a “CheFarmer,” as both cooking and farming are equally integral to his lifestyle, calls this book his “origin story.” Weaving together his family history through heirloom recipes, Bress ‘n’ Nyam is a true farm-to-table cookbook in the Gullah Geechee tradition, highlighting local produce, grains, meat, and seafood. The recipes in Bress ‘n’ Nyam are organized, as Raiford writes, “according to their elemental beginnings: earth, water, fire, wind, nectar, and spirits.” The following is an excerpt from the “Eart/Earth” chapter.


When I returned to Gilliard Farms in 2011, I was full of ambition. I had been to Hyde Park! I had studied sustainable food systems in California! I wanted to recreate rice fields in two depressions beneath a canopy of oaks and seed them with the robust heirloom grains once cultivated by my great-great-great-grandfather Jupiter. I envisioned bountiful rows of tomatoes, squash, corn, peppers, peas, sweet potatoes, and watermelons.

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The Simple Secret to Much, Much Better Whole-Grain Pancakes

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Josey Baker loves whole grains. His son, Cassidy, does not. Read More >&…

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.


Josey Baker loves whole grains. His son, Cassidy, does not.

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Our 10 Most Popular New Recipes in May

What recipes are you looking forward to right now? For me, it’s these Curry Potato Buns (I mean, just look at them) from WoonHeng Chia and this Toast Frittata (toast! frittata!) from Rebecca Firkser. But maybe you’re looking forward to takeout more tha…

What recipes are you looking forward to right now? For me, it’s these Curry Potato Buns (I mean, just look at them) from WoonHeng Chia and this Toast Frittata (toast! frittata!) from Rebecca Firkser. But maybe you’re looking forward to takeout more than anything else. I get it. Cooking fatigue is a thing, and honestly, I’ve never felt it more than I have these past few months. Luckily though? We have an armload of new recipes that are just about impossible not to crave. Here are our most popular ones from the past month.

10. Mom’s Portuguese Rice

This highly craveable recipe from Dan Pelosi is “a perfect one-pot situation,” he writes, “and very much a ‘mom’ recipe, which is probably why we ate it so often.”

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Oh Look! It’s Your New Favorite Egg Recipe

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, guest columnist, James Beard Award–winning chef, certified cobbler Genius, and co-owner of several Seattle restaurants, Renee Erickson, is serving up a recipe from her second cookbook, Getaway: Food & Drink to Transport You.


It’s kind of amazing that I never get tired of eggs—even after years of brunch service—but I don’t.

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