Delicate watercress often gets the salad or garnish treatment, but it offers far more than just a sprinkle of peppery flavor. Harness its nutritional power in this energizing stir-fry, where ginger, garlic,...
Author: Greg Lofts
Toss this broccoli in lime juice and soy sauce, and finish it with a topping of toasted chopped cashews. Enjoy it with teriyaki chicken, ribs, or our Sriracha-Glazed Chicken.
Author: Martha Stewart
These pantry staples are versatile, healthful, and delicious. Count on them for simple, satisfying meals.
Author: Martha Stewart
For raw packing, Eugenia Bone prefers widemouthed pint jars because they're easier to reach into. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.
Author: Martha Stewart
Pomegranate seeds and glaze add bright color and flavor to acorn squash.
Author: Martha Stewart
This traditional Mediterranean pastry makes a lovely ending to a holiday meal.
Author: Martha Stewart
Traditional remoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony-yogurt dressing.
Author: Martha Stewart
This Chinese-style vegetable side dish is quick to prep and very tasty.
Author: Martha Stewart
Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.
Author: Martha Stewart
Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing/dressing, while drizzling with vegetable broth keeps it perfectly moist.
Author: Martha Stewart
Use this side dish to accompany our Rolled Butterfield Leg of Lamb with Herbs and Preserved Lemons.
Author: Martha Stewart
This tangy aioli is the perfect complement to our Grilled Jumbo Shrimp and Linguica with Corn.
Author: Martha Stewart
Use overripe fruit, such as peaches, to make flavored vinegars for green salads. When presented in glass vessels or jars, the vinegars also make great hostess gifts.
Author: Martha Stewart
This is delicious spooned over ice cream and fresh fruit, or as an accompaniment to our Berry Vacherin.
Author: Martha Stewart
It doesn't get more classic than ranch dip but we've punched things up by forgetting about the pre-made seasoning packet and opting for a homemade version with buttermilk and loads of fresh herbs. For...
Author: Martha Stewart
Nestled in pita bread, Middle Eastern falafel is draped with Spicy Tahini Sauce.
Author: Martha Stewart
Roasted garlic's buttery texture and sweet flavor are intensified when it is tucked inside and underneath the skin of Cornish game hens in this variation on chicken with forty cloves of garlic.
Author: Martha Stewart
Pipe these easy, elegant toppings on slices of round vegetables, baby carrots halved lengthwise, or vegetables that naturally hold the filling, like celery and endive. Apply the cream cheese to the crudites...
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
Tart and sweet, this jam gets a bit of extra texture from bits of freshly grated orange zest. The only other ingredients you need are fresh raspberries, sugar, and freshly squeezed lemon juice.
Author: Martha Stewart
This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.
Author: Martha Stewart
Catherine McCord, the founder of Weelicious, a website with easy, kid-friendly recipes for busy parents, created this side dish. Shredding makes the brussels sprouts beautiful and lacy.
Author: Martha Stewart
Escarole, a juicy member of the chicory family, is popular in southern Italy. Like other pot greens, it's at its best in winter.
Author: Martha Stewart
Author: Martha Stewart
Baked potatoes get a lift when topped with this tangy yogurt cheese.
Author: Martha Stewart
All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.
Author: Martha Stewart
All it takes is one bunch of mint to liven up humdrum mashed potatoes.
Author: Martha Stewart
Why buy a can when it's so easy to use fresh cranberries?
Author: Martha Stewart
Chives in oil enhance the flavors of both poultry and fish.
Author: Martha Stewart
Celebrate citrus season with individual dessert souffles made with tangerine juice and zest. Dust them with confectioners' sugar, and offer creme fraiche alongside.
Author: Martha Stewart
In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by cooking up a singular masterpiece and slicing it into...
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Milled tomatoes are the gift that keeps on giving. They're the key to Martha's Simple Marinara, and the scraps make a delicious Summer Tomato Water.
Author: Martha Stewart
Roasting the garlic head first reduces the garlicky taste in the mashed potatoes.
Author: Martha Stewart
The dressing can be stored in the refrigerator for a day or two, tightly covered; whisk it until smooth before serving. Mint would be a nice alternative to basil.
Author: Martha Stewart
Give earthy mushrooms the au gratin treatment with this rich side that's perfect for chillier nights.
Author: Martha Stewart
The humble potato reaches new heights when it's whipped into a souffle that's seasoned with garlic and chives.
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
These potatoes, infused with vibrant lemon flavor, are a Greek-inspired side perfect for roasted lamb or seared fish.
Author: Martha Stewart
Fresh fruit may be used only in small souffles; the short baking time prevents the fruit from becoming too watery.
Author: Martha Stewart
Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep.
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
Serve this peppery tomato sauce with our Spinach Roulade.
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 quintessential spring vegetable gets a touch of butter and herbs for a side dish that goes with any main.
Author: Martha Stewart