side dish | Charleston SC | Charleston Magazine

The City Magazine Since 1975

Mexican Street Corn

Corn Pudding with grilled corn relish

Cornbread

Sautéed Collard Greens

Green Shakshuka

Grits with Roasted Vegetables & Romesco

Quinoa Risotto with Winter Squash & Sweet Potato

Dukkah Cauliflower Schnitzel

Brussels Sprouts with Caramelized Onions & Bacon

Oyster Dressing

The Lee Bros. Deviled Crab

Charlotte Jenkins’s Oyster Purloo

Kardea Brown’s Gullah Red Rice

Sea Island Red Pea-Stuffed Collards from Basic Kitchen

Charleston Gold Rice Pilaf with Pomegranate & Mint from Basic Kitchen

Butternut Squash Tart from Basic Kitchen

Lowcountry Collard Greens

Salthouse Hoppin’ John

Apple, Sausage, & Fennel Biscuit Dressing

Apple & Bacon-Braised Collard Greens with Roasted Sweet Potatoes & Ginger-Turmeric Mashed Butternut Squash

Crab Cakes with Smoky Pumpkin Sauce

Twice-Baked Sweet Potatoes

End of Summer Field Peas

Roasted Beets With Watermelon, Feta, Arugula, & Black Olive Oil

Sweet Potato Casserole

Green Bean Casserole

Lowcountry Oyster Stuffing

Company Carrots

Hasselback Caprese