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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

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

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

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

Basic Vinaigrette

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

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

Sauteed Asparagus with Lemon

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

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

Honey Balsamic Vinaigrette

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

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

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

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

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

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 Asparagus with Garlic and Thyme

Come springtime, when stalks of asparagus shoot up from the ground (as if they're celebrating with us!), there isn't much to do to make this easy side dish shine. First, a sauté in the skillet with olive...

Author: Shira Bocar

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

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

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

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

Asparagus with Lemon Butter

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

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

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

Quick "Stewed" Tomatoes

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

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

Lemon Green Beans

With a touch of lemon zest and juice, these green beans will take center stage.

Author: Martha Stewart

Roasted Asparagus with Lemony Breadcrumbs

Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.

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

Asparagus with Breadcrumbs and Parmesan

Celebrate springtime with this easy vegetable side dish.

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

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

Quick Alfredo Sauce

This simple yet rich Alfredo sauce lets the flavors of the toppings shine on our Roman Thin-Crust Pizzas. You can also try it tossed with cooked pasta, or as a sandwich spread in place of mayonnaise.

Author: Martha Stewart

Asparagus and Shiitake Stir Fry

This earthy, satisfying stir-fry of shiitake mushrooms, asparagus, and toasted sesame seeds can serve as a colorful side dish or a light lunch.

Author: Martha Stewart

Sauteed Green Beans and Red Onion

Red onion adds color and tanginess to this sauteed green-bean side dish.

Author: Martha Stewart

Persimmon Compote

Having a stash of this make-ahead spiced fruit topping in the fridge is like money in the bank. Use it to gussy up your favorite ice cream.

Author: Martha Stewart

Quick Cabbage with Tomatoes

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

Author: Martha Stewart

Cauliflower Puree

To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

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

Glazed Carrots with Orange and Ginger

Dress up carrots with an orange and ginger glaze for an extra-tasty side dish that enhances any menu.

Author: Martha Stewart

Easy Pesto

Use pine nuts or walnuts for this classic pasta sauce.

Author: Martha Stewart

Sauteed Spinach and Mushrooms

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

Author: Martha Stewart

Lemon Aioli

Serve this sauce with our Fish Soup.

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

Buttered Snap Peas and Carrots

Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

Author: Martha Stewart

Pasta Alfredo with Lemon and Asparagus

...

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

Roasted Asparagus with Lemon and Dill

Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.

Author: Martha Stewart