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Garlic Mashed Potatoes

This classic potato dish is always on everyone's favorites list for a Thanksgiving side.

Author: Martha Stewart

Easy Creamed Spinach

Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.

Author: Martha Stewart

Crab Apple Jelly

Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.

Author: Martha Stewart

Basic Jam

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into...

Author: Martha Stewart

Braised Red Cabbage with Apple and Onion

This side goes well with roasted pork or turkey.

Author: Martha Stewart

Chocolate Souffle

Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a...

Author: Martha Stewart

Canning Tomatoes

Author: Martha Stewart

Peach Jam

Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.

Author: Martha Stewart

Potatoes Anna

This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.

Author: Martha Stewart

Fresh Beet Horseradish

Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.

Author: Martha Stewart

Quick Strawberry Jam

Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast...

Author: Martha Stewart

Greek Lemon Roasted Potatoes

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Author: Martha Stewart

Traditional Eggplant Parmigiana

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

Author: Martha Stewart

Herb Roasted Cornish Game Hens

Think of this recipe as a dinner-party building block: People-pleasing and delicious, it will become your signature dish.

Author: Martha Stewart

Cornish Hens with Lemon and Herbs

For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.

Author: Martha Stewart

Mint Jelly

Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.

Author: Martha Stewart

Scalloped Potatoes

This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can easily play side dish to almost any main course....

Author: Martha Stewart

French Dressing

Homemade salad dressing elevated the simplest of salads. Try French dressing on mixed greens, sliced vegetables, such as tomatoes and cucumbers, or drizzled on baked fish.

Author: Martha Stewart

Garlicky Roasted Asparagus

Olive oil and garlic add extra flavor to traditional roasted asparagus.

Author: Martha Stewart

Roasted Peppers with Garlic and Herbs

This side pairs well with London broil, lamb burgers, or grilled chicken.

Author: Martha Stewart

Baked Acorn Squash with Brown Sugar

This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.

Author: Martha Stewart

Sauteed Spinach with Garlic and Lemon

This is a quick, healthy and tasty side dish for chicken and steak dishes.

Author: Martha Stewart

Sweet Corn Relish

Corn relish, a southern condiment and dip, has more sweetness and more bite than coleslaw. Spoon it onto a burger or scoop it up with blue corn chips.

Author: Greg Lofts

Roast Goose

Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.

Author: Martha Stewart

Easy Potato Pancakes

You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.

Author: Martha Stewart

Strawberry Preserves

Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.

Author: Martha Stewart

Basic Jelly

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Author: Martha Stewart

Mashed Sweet Potatoes

Don't wait until the holidays to enjoy the honeyed flavor and velvety texture of this colorful root vegetable. Serve mashed sweet potatoes as a side dish to your favorite main dish, and you'll have them...

Author: Martha Stewart

Russian Dressing

Try this Russian dressing recipe in a Turkey Reuben.

Author: Martha Stewart

Baked Sweet Potatoes

Making baked sweet potatoes is an easy, healthy way to add some nutrients to any meal.

Author: Martha Stewart

Vegetarian Chili

A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You...

Author: Martha Stewart

Classic Margherita Pizza

An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.

Author: Martha Stewart

Quick Dumpling Dipping Sauce

Keep a bag of frozen dumplings on hand and mix our tasty dipping sauce while you heat them -- they make fine hors d'oeuvres for last-minute holiday visitors, or a light, easy dinner with steamed vegetables...

Author: Martha Stewart

Green Tomato Chutney

Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it...

Author: Martha Stewart

Green Beans with Tomatoes

Simple and wholesome, this warm side dish can be easily matched with any main course.

Author: Martha Stewart

Sesame Asparagus

This recipe uses a lower-fat version of a Chinese cooking technique called dry sauteeing.

Author: Martha Stewart

Roasted Garlic

Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich, deep flavor and silky texture in its place. Use...

Author: Martha Stewart

Classic Applesauce

McIntosh apples make a traditional applesauce, but using a mix of varieties gives dimension. You can stir in up to three tablespoons dark-brown sugar, if you like.

Author: Martha Stewart

Roasted Sweet Potatoes and Pineapple

This side pairs well with, short ribs, or roast chicken.

Author: Martha Stewart

Twice Baked Potatoes

Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.

Author: Martha Stewart

Roasted Beets with Orange and Thyme

These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.

Author: Martha Stewart

Spinach Lasagna

Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese and bechamel sauce. You won't even miss the...

Author: Martha Stewart

Baked Potato Slices

Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.

Author: Martha Stewart

Cherry Preserves

Make this while the fruit is in season. The cherries are abundant, reasonably priced, and ripe with flavor. Use only cherries with no blemishes.

Author: Martha Stewart

Maple Glazed Sweet Potatoes

This supremely simple dish is rich with the flavor of maple. Although it requires last-minute preparation, the recipe is easy enough to tackle no matter how many items are on your holiday menu.

Author: Martha Stewart

Caramelized Onions

All it takes is a little time, a little sugar and these caramalized onions are packed with pure sweet flavor.

Author: Martha Stewart

Cornbread Dressing

Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.

Author: Martha Stewart

Caramelized Shallots

Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.

Author: Martha Stewart

Mashed Potatoes with Caramelized Onions

Serve these flavorful mashed potatoes with Braised Brisket.

Author: Martha Stewart

Canned Plum Jam

Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey.

Author: Martha Stewart