Chives in oil enhance the flavors of both poultry and fish.
Author: Martha Stewart
By not boiling the vegetables, you retain all the flavor and nutrients that would have otherwise gone down the drain.
Author: Martha Stewart
Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.
Author: Martha Stewart
The tartness of the red wine vinegar helps to offset the pear and dried cherry sweetness of this chutney.
Author: Martha Stewart
These potatoes, infused with vibrant lemon flavor, are a Greek-inspired side perfect for roasted lamb or seared fish.
Author: Martha Stewart
The chutney gives these carrots a delicious sweet-hot flavor.
Author: Martha Stewart
Woodsy mushrooms and tangy Taleggio, a buttery Italian cheese, contrast deliciously with crisp roasted potatoes. Bake the ingredients in two dishes so you can have one at each end of the table -- people...
Author: Martha Stewart
For a slightly sharper flavor, substitute two pounds of turnips for the rutabaga. If using turnips, you may need less milk -- add it gradually; stop when the mixture is fairly smooth.
Author: Martha Stewart
This sweet and spicy side dish is sure to be a crowd-pleaser on Thanksgiving.
Author: Martha Stewart
The grill gives the boiled potatoes just the right amount of crispness, plus a deliciously smoky flavor. Add garlic, and this dish becomes the surprise hit of the menu: really simple, and really good.
Author: Martha Stewart
This eggplant-and-zucchini tagine was developed by Chef Stephen Kalt of New York City's Spartina restaurant, and is uniquely flavored with bananas, currants, and cinnamon.
Author: Martha Stewart
Serve this peppery tomato sauce with our Spinach Roulade.
Author: Martha Stewart
This quintessential spring vegetable gets a touch of butter and herbs for a side dish that goes with any main.
Author: Martha Stewart
Kimchi, a Korean condiment made of pickled vegetables, lends a bit of heat to the robust flavor of brussels sprouts.
Author: Martha Stewart
Tender roasted kohlrabi makes a great foil for crunchy butter-toasted hazelnuts in this easy side dish. It's the ideal mix of sweet and savory, thanks to the addition of fresh thyme, apple-cider vinegar,...
Author: Martha Stewart
Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a light spring lunch.
Author: Martha Stewart
This side served with a mint-yogurt dressing goes well with roasted pork, lamb, or chicken.
Author: Martha Stewart
Author: Martha Stewart
A head of cauliflower becomes browned, nutty, and so tender it's scoopable when roasted whole. Serve it with a stirred-together fresh-herb sauce, fragrant with cilantro and parsley.
Author: Martha Stewart
Grilling pineapple caramelizes its sugars, making it even sweeter.
Author: Martha Stewart
Fresh ginger, jalapeno, and red-pepper flakes give this bold tomato sauce just the right amount of heat. It's a key component of Martha's Beef Biryani.
Author: Martha Stewart
Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
If you're craving something different this year, try a squash puree (from acorn, kabocha, or butternut). It typically doesn't come in a can, but it's sure worth the effort. Image, from top down: Acorn...
Author: Martha Stewart
Lighter versions of ingredients such as sour cream and mayonnaise still provide lively flavor.
Author: Martha Stewart
This recipe is a wonderful way to showcase the flavor of fresh herbs.
Author: Martha Stewart
These tender, tasty little birds are marinated in pomegranate molasses. Serve them with wild-rice salad.
Author: Martha Stewart
Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.
Author: Martha Stewart
With just a modest amount of pure maplesyrup, this version retains all theexpected sweetness of the familiar dish.
Author: Martha Stewart
This is a spicy variation on traditional cranberry sauce.
Author: Martha Stewart
Here's our favorite way to use up an abundance of sweet bell peppers. Roasting them is so easily and the results are simply delicious.
Author: Martha Stewart
These creamy mashed potatoes are a perfect complement to an early fall dinner.
Author: Martha Stewart
A medley of vegetables enlivens this vegetarian side dish. Roasted plum tomatoes provide a splash of color; grilled eggplant and zucchini add smokiness. The other vegetables in the mix -- onions, red and...
Author: Martha Stewart
Get your salt fix with these crisp, crunchy and flavorful vegetable chips.
Author: Martha Stewart
Paprika, cumin, cayenne or wasabi add some spice to this no-fat snack.
Author: Martha Stewart
This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.
Author: Martha Stewart
A great foil for the richer dishes of the Thanksgiving table, these brightly flavored beans can be served warm or cold as a salad. With minty yogurt sauce on the side for dipping, they make a delicious,...
Author: Martha Stewart
Make your own seasoning mix for our Jerk Chicken with Cucumber Relish.
Author: Martha Stewart
This recipe makes plenty for the Thanksgiving feast and leftover turkey sandwiches.
Author: Martha Stewart
Fresh mint adds another layer of flavor to this side dish.
Author: Martha Stewart
This simple sweet-and-sour condiment goes well with sandwiches, chicken, and fish, like our Pecan-Crusted Catfish.
Author: Martha Stewart
Serve this traditional Vietnamese dipping sauce with Striped Bass Wraps.
Author: Martha Stewart
The rich creaminess of avocado pairs beautifully with the refreshing sweetness of melon.
Author: Martha Stewart
If making the glazed spareribs to go along with this chutney, reserve the watermelon flesh.
Author: Martha Stewart
We used a combination of red, yellow, orange, and green tomatoes.
Author: Martha Stewart
Use any fresh herbs -- the aim is to have a mix of flavors. Try this recipe as a dressing for our Grill-Roasted Vegetables.
Author: Martha Stewart
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and-most...
Author: Martha Stewart