When it comes to cooking peak-season corn, less truly is more. This quick and easy side dish has you sauté plump corn kernels with butter, and temper their sweetness with a sprinkle of assertive cracked...
Author: Martha Stewart
When kids make their own tortilla chips, they get to pick the flavor and shape. Once they're baked, package in snack-size bags.
Author: Martha Stewart
Kanten, also called agar-agar, is a vegetable gelatin. This is a great palate refresher for a warm summer evening.
Author: Martha Stewart
This quick side is a sweet-and-sour take on warm green bean salad and highlights the bright flavor and crisp-tender texture of this popular vegetable. Serve it at the holiday table this year; it will be...
Author: Shira Bocar
The chili-orange oil gives an extra sizzle to these spring vegetables.
Author: Martha Stewart
This filling vegetarian dish gets Asian flavor from rice vinegar, soy sauce, and ginger.
Author: Martha Stewart
A little chile, a little garlic, and you've got a nice side of spinach for your dinner of broiled fish, baked chicken, or sauteed shrimp.
Author: Martha Stewart
Use this goat-cheese spread, which is mixed with parsley and chives, to top our Peperonata Sandwiches.
Author: Martha Stewart
Author: Martha Stewart
Make this for our Roasted-Vegetable Salad.
Author: Martha Stewart
I love my waffle machine - if you haven't got one, put it on your Christmas wishlist!
Author: Jamie Oliver
Butter and cream usually mean mashed potatoes are off-limits for vegans, but this variation gets its silky texture from white beans instead. Adding the legumes also doubles the amount of protein compared...
Author: Martha Stewart
This blackberry compote is topped by our delicious Individual Pear Charlottes.
Author: Martha Stewart
Braising and putting enough garlic on broccoli rabe makes for a tasty side dish for Italian meals.
Author: Martha Stewart
This super speedy supper is a great way to transform hardy winter greens into a deliciously silky pasta sauce. So simple, but, boy, is it good.
Author: Jamie Oliver
Try sweetening turnips and parsnips with an easy molasses syrup glaze.
Author: Martha Stewart
This puree goes well with our Sugar-Baked Ham or other holiday dinners.
Author: Martha Stewart
Use this puree in our Mango Parfait. You could also try spooning it over pound cake or mixing it with oil and rice vinegar for a salad dressing.
Author: Martha Stewart
This spicy, sweet marinade goes well with our Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade kebabs.
Author: Martha Stewart
Balsamic vinegar and brown sugar make a sweet-tart dressing for the berries.
Author: Martha Stewart
This side dish goes well with roasted chicken or grilled meats.
Author: Martha Stewart
Serve this chutney with grilled goodies, such as pork, chicken, fish, or shrimp, or as a condiment for tacos.
Author: Martha Stewart
This sauce is the perfect accompaniment to grilled fish, chicken, or meat.
Author: Martha Stewart
When you need a quick, easy supper or lunch turn to this recipe that needs just a handful of ingredients and comes together fast. It's a nutritional layup, too: dark leafy greens like the Swiss chard possess...
Author: Shira Bocar
Made with items you may already have on hand, this dip is easy to throw together. Try it with crackers or pita chips.
Author: Martha Stewart
Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.
Author: Martha Stewart
Simmer these little nuggets with garlic in a low-sodium chicken broth.
Author: Martha Stewart
Make this gravy using the turkey drippings from our Roast Turkey with Rosemary and Lemon.
Author: Martha Stewart
This tempura dipping sauce elevates your classic, crispy tempura recipe.
Author: Martha Stewart
This is a perfect dipping sauce for our Steamed Artichokes. It also makes a wonderful spread for sandwiches.
Author: Martha Stewart
This Greek sauce is traditionally made with pureed potatoes; our lighter version leaves them out.
Author: Martha Stewart
Spice up the sweet, fibrous flesh of a roasted pumpkin by adding fresh sage leaves and olive oil.
Author: Martha Stewart
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Author: Martha Stewart
Drizzle this sauce over chilled minestrone or any soup for an extra hit of herbaceous flavor.
Author: Martha Stewart
Give sweet, roasted pumpkin an extra kick of flavor with fennel and cumin seeds, red-pepper flakes, and maple syrup.
Author: Martha Stewart
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Author: Martha Stewart
This spice rub full of fragrant spices and bright citrus zest is perfect for shrimp, salmon, tuna, pork, or chicken.
Author: Martha Stewart
Use this spice mix as a rub on pork tenderloin or scallops -- or try it on Spice-Rubbed Fish with Lemony Rice.
Author: Martha Stewart
A special thanks to whoever invented the food processor, which lets us whip up this tasty pesto in 5 minutes flat.
Author: Martha Stewart
Steamed leeks are dressed with honey-mustard vinaigrette and served warm.
Author: Martha Stewart
Author: Jamie Oliver
The classic pairing of pineapple and coconut goes even more tropical with juicy mango. Meyer lemons, which have a sweet-tart flavor, are so delicate they can go in skin-on.
Author: Martha Stewart
Freezing brings out the sweetness of the fruit, and the cool temperature reminds you to slow down while eating.
Author: Martha Stewart
This tart citrus aioli, made with fresh lemon juice, egg, salt, canola oil, and extra-virgin olive oil, complements the delicate flavor of shrimp.
Author: Martha Stewart
Use this oil to make a variety of delicious pizzas: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.
Author: Martha Stewart
Fresh vegetables, like swiss chard, raw or uncooked, require few embellishments to highlight their flavors.
Author: Martha Stewart
Turn fruit into a seasonal side dish with this easy recipe.
Author: Martha Stewart
This spicy condiment is a perfect dipping sauce for Thai summer rolls. For a milder sauce, remove the seeds and ribs from the chile peppers before chopping.
Author: Martha Stewart
Author: Martha Stewart