Brighten up a cold-weather dinner with a dish of these sweet and mellow green beans.
Author: Martha Stewart
Roasting the beets concentrates their sweet flavor.
Author: Martha Stewart
This is an excellent accompaniment to roasted pork, duck, or turkey.
Author: Martha Stewart
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Author: Martha Stewart
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.
Author: Martha Stewart
This side dish tastes just as good at room temperature as it does hot from the stove, so there's no need to worry if it's ready before the rest of the meal.
Author: Martha Stewart
Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and...
Author: Riley Wofford
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant...
Author: Martha Stewart
This salad dressing is a delicious, non-fat alternative to mayonnaise-based dressings. Serve it with vegetable crudites, or with hearty greens like endive and radicchio.
Author: Martha Stewart
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
Author: Martha Stewart
A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.
Author: Martha Stewart
Tony Esnault uses Holland bell peppers because their thick flesh holds up well when roasting. Use leftover piperade over grilled meat or fish, or as a filling for sandwiches.
Author: Martha Stewart
Warm up a cold winter night with a pot these flavorful beans and vegetables.
Author: Martha Stewart
Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.
Author: Martha Stewart
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Author: Martha Stewart
Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Author: Martha Stewart
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive-making for a great side to any burger or sandwich.
Author: Martha Stewart
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Author: Martha Stewart
You'll have more than enough mint butter for the tender asparagus. Try melting a bit over lamb chops or fresh peas -- classic partners for the herb.
Author: Martha Stewart
Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.
Author: Martha Stewart
This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.
Author: Martha Stewart
No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. Serve this with our Standing Rib Roast with Roasted Potatoes.This recipe was also featured on "Mad Hungry...
Author: Martha Stewart
Much like sour cream and onion potato chips, creamy goat cheese and scallions make these potatoes just as irresistible.
Author: Martha Stewart
You can make this tart ruby-red relish up to three days ahead of the feast.
Author: Martha Stewart
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Author: Martha Stewart
In place of heavy cream, a small amount of butter and reduced-fat sour cream -- so much tastier than fat-free! -- enrich this comforting accompaniment.
Author: Martha Stewart
Celery root refines homey mashed potatoes in this tasty side dish.
Author: Martha Stewart
Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Author: Martha Stewart
This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose whole grain, but Dijon works just as well.) Toss...
Author: Martha Stewart
These chops owe their flavor to plenty of fresh herbs, garlic, and lime juice.
Author: Martha Stewart
Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.
Author: Martha Stewart
These apricots pair well with vanilla all-natural frozen yogurt, as pictured.
Author: Martha Stewart
This garlic-infused olive oil adds a kick to marinades and dressings and is perfect as a simple dip for warm bread.
Author: Martha Stewart
Pickling gives crisp, mellow vegetables spunky personality. These Kirby cucumbers -- a small, unwaxed type that's perfect for pickles -- are seasoned with dill and garlic. Salting the cucumbers helps draw...
Author: Martha Stewart
A mix of three no-cook ingredients, this simple dipping sauce for our Fondue Bourguignonne can be made in advance.
Author: Martha Stewart
Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean Burgers with Pickled Onions or Cheesy Tortillas...
Author: Martha Stewart
Celeriac -- also called celery root or celery knob -- adds a twist to mashed potatoes.
Author: Martha Stewart
Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is...
Author: Martha Stewart
Treat these parsnips like oven fries and top with a drizzle of honey.
Author: Martha Stewart
Parsnips and carrots make a good companion to a main dish of pork chops.
Author: Martha Stewart