25 Killer Side Dishes For Memorial Day Weekend

Hopefully you've got your meat-grilling plan all figured out for this epic weekend of cooking outside. If not, good thing it's Grilling Month at Food Republic and we're just bursting at the seams with juicy, tender, flavorful and yes, slightly charred ideas. Once the beast is off the grill, it's the sides' time to shine. Here are 25 side dishes sure to complement your barbecued fare. Our advice? The Cobb Macaroni Salad rocks.

Sometimes the best things in life are the simplest, and you can't get much simpler than this easy coleslaw. I mean, the recipe only has two steps. Serve alongside your favorite summer dishes and you'll be glad you didn't spring for the soggy, bland mayo-and-water-laden "option" from the deli counter.

Combat the slight bitterness of Swiss chard with the earthiness of mushrooms.

The idea behind the baked beans was really in part a nod to our inspiration for the concept behind Bark, " says Josh Sharkey, chef and co-owner of Bark Hot Dogs in Brooklyn's Park Slope.

German-style potato salad automatically wins over the baconless, mayo-choked goop we continue to serve at family reunions. This potato salad with horseradish follows the same idea, replacing the vinegar with a bright lemon-scallion-anchovy dressing and adding parsley and yellow peppers for some textural variation. Naturally, we've kept the bacon around.   

Sit down with this satisfyingly crunchy salad, perfect for spring.

Your sandwich needs this sweet and tangy side.

We're pretty psyched that one of the coolest guys on food TV, Ted Allen, has a brand new cookbook out, so we asked him for some recipes and an interview. First up, Mr. Chopped shares his killer grilled green beans recipe, after the jump.

Scallions are more delicate than onions and cook a lot faster. The outermost layer serves almost like aluminum foil, sealing in the moisture, preventing the inside from burning and steaming the insides all at the same time. Simply peel away the charred part to reveal sweet, smoky, tender scallion beneath. With a dip in romesco sauce, it's about as good a grilled vegetarian bite as it gets.

Add some asparagus to your macaroni salad for a pleasant crunch.

You'll be lucky to have leftovers for tomorrow's lunch.

Sometimes the best sandwich doesn't need bread.

Trecolore salad is typically made with three kinds of lettuce — this one uses bibb and radicchio and subs fennel in for a third. The result is a blend of mild and bitter that makes a great backdrop for sweet, juicy red grapes. The secret here is freezing the blue cheese. Find out why after the jump. 

These beans will get you excited to eat your veggies.

Sweet gem is a mild, tender baby lettuce like a mini-head of Bibb or butter. Massaging the dressing gently into the leaves before plating ensures every leaf gets a good dose, and make sure you allow the mozzarella to come to room temperature before serving. 

We recently interviewed Eli Collins, executive chef at Daniel Boulud's sausage-centric restaurant DBGB, after a sausage and beer-pairing dinner that left us speechless. Turns out, a lot of the magic is in the sauerkraut. Luckily we nabbed this proprietary recipe and patiently waited 3 weeks to see how it turned out. The results, after the jump. 

Stuff these peppers with something worthy, like prosciutto and cheese.

Fabio Vivani of Top Chef and Top Chef All-Stars releases his cookbook this week! We nabbed a couple of recipes from this awesome new addition to our food library, including this super-simple, rustic Sicilian eggplant caponata you can serve with any Italian meal. 

Pretty up your plate with these radishes and citrus.

Fluffy, flaky, salty goodness on a plate.

Add some porky goodness to your collard greens.

If you're going to eat light, make sure it packs tons of flavor so you don't get to the end of your meal wearing a sad face. TV personality Ingrid Hoffman's Latin D'Lite is full of recipes with bold vibrant flavors that won't weigh you down. Lighten up your guac with bold mango and bright tomatillo for a dip you'll want to serve with more than just chips.