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Quick BBQ Sauce

For a basic barbecue sauce, all you have to do is whisk together ketchup, light brown sugar, white wine vinegar, worcestershire sauce, and paprika. Use this recipe when making grilled or slow-cooked meat,...

Author: Martha Stewart

Quick and Easy Pizza Dough

Making pizza dough from scratch is no doubt a labor of love-but that doesn't mean it can't be fast and easy too. Just 30 minutes after forming and resting the dough, you can use it as the base for this...

Author: Greg Lofts

Asparagus with Creamy Mustard Sauce

Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.

Author: Martha Stewart

Hot Red Pepper Relish

Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties,...

Author: Martha Stewart

Basic Vinaigrette

Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.

Author: Martha Stewart

Honey Balsamic Vinaigrette

This simple, flavorful vinaigrette is an ideal dressing for any green salad.

Author: Martha Stewart

Sauteed Swiss Chard

We include the stalks for a nice contrast in texture and color. Trim the tough ends, then cut stalks into pieces.

Author: Martha Stewart

Roasted Cauliflower with Cheddar

This side goes well with grilled steak, meatloaf, lamb chops, or roasted lamb.

Author: Martha Stewart

Sauteed Zucchini, Peppers, and Tomatoes

With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.

Author: Martha Stewart

Sauteed Spinach and Tomatoes

Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.

Author: Martha Stewart

Quick Pickled Red Onions

Fast and easy pickled red onions instantly upgrade just about any dish. We love them on Martha's favorite Hake Burgers, but try adding them to eggs, tacos, grilled meats, and salads.

Author: Martha Stewart

Roasted Asparagus with Parmesan

Our pro tip for making roasted asparagus with parmesan? Give familiar vegetables an unexpected flavor by cooking them with a few basic seasonings.

Author: Martha Stewart

Boiled New Potatoes

Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly. Choose similarly sized potatoes so they will...

Author: Martha Stewart

Quick Raspberry Jam

15 minutes is all it takes to cook up this fruit jam that can be spread on toast, swirled into yogurt, or used as the jelly for a classic PB&J sandwich.

Author: Martha Stewart

Sauteed Asparagus with Lemon

Try this side with seared steak, roasted lamb or chicken.

Author: Martha Stewart

Roasted Pumpkin

This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once...

Author: Martha Stewart

Marinated and Grilled Zucchini and Summer Squash

Toss this zucchini and squash on the grill and the flavor intensifies from the heat. This time-saver side dish (less than 30 minutes) is perfect for a no-fuss summer lunch or dinner.

Author: Martha Stewart

Prepared Horseradish

Ready-made horseradish can be bought in any supermarket, but when fresh horseradish root is available in early spring, prepare it yourself -- the fresher the root, the sharper the bite.

Author: Martha Stewart

Minted Peas

Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.

Author: Martha Stewart

Sauteed Spinach with Garlic

Sauteed spinach accented with garlic makes an excellent side dish for meaty main dishes.

Author: Martha Stewart

Sauteed Red Cabbage

The vegetable side has a slightly sweet-and-sour flavor.

Author: Martha Stewart

Turnip and Potato Mash

Serve this peppery replacement for mashed potatoes alongside seared steak.

Author: Martha Stewart

Glazed Carrots

Glazed carrots add color and a dose of nutrients to any meal. Simmer carrots in sugar and butter for a glaze that's unbelievably tasty.

Author: Martha Stewart

Easy Pesto

Use pine nuts or walnuts for this classic pasta sauce.

Author: Martha Stewart

Dipping Sauce for Tempura Vegetables

This dipping sauce hits so many flavor notes-salty, sweet, sour, umami. It's the perfect accompaniment to termpura vegetables.

Author: Martha Stewart

Succotash

Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.

Author: Martha Stewart

Basic Mayonnaise

Homemade mayonnaise is easier than you thought. It's fresh, tangy, and endlessly customizable -- you can flavor it however you please.

Author: Martha Stewart

Bechamel Sauce

This French sauce (one of the so-called 5 Mother Sauces) is made from butter, milk, flour and salt. It's the base for a range of homey, comforting recipes, such as Creamed Spinach and Roasted Cauliflower...

Author: Martha Stewart

Lemon Aioli

Serve this sauce with our Fish Soup.

Author: Martha Stewart

Stewed Rhubarb

Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.

Author: Martha Stewart

Herbes de Provence

Although Herbes de Provence can be found in most grocery stores, it is easy to prepare your own mixture. The combinations can vary, but thyme and savory are generally used; rosemary is included for lamb...

Author: Martha Stewart

Buttered Savoy Cabbage

Once cabbage is wilted and tossed with a bit of butter and seasoning, you'll want to make it as a side dish more often.

Author: Martha Stewart

Asparagus with Lemon Butter

When simply flavored with a touch of butter and lemon, fresh vegetables can really shine.

Author: Martha Stewart

Sauteed Spinach with Raisins and Pine Nuts

Sauteed spinachtossed with sweet goldenraisins and lightly toastedpine nuts can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.

Author: Martha Stewart

Sauteed Swiss Chard with Raisins and Pine Nuts

This warm salad is both healthy and flavorful.

Author: Martha Stewart

Sauteed Spinach and Mushrooms

This side pairs well with seared steak, shrimp, or fish.

Author: Martha Stewart

Grilled Eggplant Sandwich

Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.

Author: Martha Stewart

Roasted Radicchio

Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio-round Verona or slender Treviso-in this recipe,...

Author: Martha Stewart

Red Wine Vinaigrette

This simple, flavorful vinaigrette is an ideal dressing for any green salad, including our version with crumbled eggs.

Author: Martha Stewart

Honey Glazed Turnips

This simple turnip side dish goes well with steak, burgers, pork, or chicken.

Author: Martha Stewart

Shredded Beet and Carrot Salad

Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.

Author: Martha Stewart

Quick Cabbage with Tomatoes

This simple cooked cabbage dish goes well with steak, pork tenderloin, or egg noodles.

Author: Martha Stewart

Blue Cheese Vinaigrette

This is a classic vinaigrette recipe with the addition of creamy blue cheese.

Author: Martha Stewart

Maple Butter

This butter is delicious spread over toast or on top of pancakes, waffles, and French toast.

Author: Martha Stewart

Sauteed Brussels Sprouts

This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.

Author: Martha Stewart

Mango Sauce

Mango sauce is a wonderful and healthy alternative to typical waffle condiments like butter and syrup.

Author: Martha Stewart

Corn and Zucchini Saute with Basil

Combine sweet corn -- fresh off the cob -- with zucchini, garlic, and basil for a colorful, healthy side dish.

Author: Martha Stewart

Quick "Stewed" Tomatoes

Halving some of the tomatoes gives this side a range of textures.

Author: Martha Stewart

Bearnaise Sauce

Bearnaise sauce must be kept at a constant temperature. Make it no more than 20 minutes before serving; keep warm near stove.

Author: Martha Stewart

Glazed Carrots and Ginger

For a less spicy dish, omit the chili pepper.

Author: Martha Stewart