Use this recipe when making our Artichoke Bottoms au Gratin.
Author: Martha Stewart
Fennel becomes sweet and caramelized in this simple holiday side dish.
Author: Martha Stewart
This souffle has a fruit-puree base, which makes it very light and intensely flavored.
Author: Martha Stewart
Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.
Author: Martha Stewart
Round out a traditional holiday menu (as host or as guest) with this simple side.
Author: Martha Stewart
Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.
Author: Martha Stewart
To grill radicchio and endives so that they are flavorful and moist, place them close together on the grill.
Author: Martha Stewart
You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
Author: Martha Stewart
Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!
Author: Gabby Morano
Use this sauce with our Goat Cheese "Ravioli."
Author: Martha Stewart
The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white fish, such as tilapia.
Author: Martha Stewart
Switch up your pizza routine by ditching the red sauce. Slather on some creamy ricotta instead, followed by your favorite cheeses for topping. Martha made this recipe on Martha Bakes episode 503.
Author: Martha Stewart
Use this recipe as a dipping sauce for our Lumpia.
Author: Martha Stewart
Serve this sweet topping on our Buttermilk Waffles.
Author: Martha Stewart
Basil, cilantro, mint, and peanuts give this tofu stir-fry a fresh, Thai-inspired flavor. Serve with rice noodles or jasmine rice.
Author: Martha Stewart
The juices of grapefruit and lime -- tempered by soy sauce and sesame seeds -- make this just the blend for a delicate Asian-inspired salad with thinly sliced cucumber and finely grated carrot.
Author: Martha Stewart
This mixture of apples, nuts, and wine is eaten at the Passover seder. Kosher wine is generally sweeter than other red wines and is an essential part of this dinner recipe.
Author: Martha Stewart
This recipe is a flavorful and decadent variation on classic mashed potatoes.
Author: Martha Stewart
Ricotta cheese is lightly sweetened and mixed with chopped dark chocolate. Dip into it with your favorite store-bought biscotti or bake a batch of sturdy homemade cookies. A platter of fresh fruit, such...
Author: Martha Stewart
Use this simple recipe when making our cauliflower puree and cauliflower salad. It's also an easy side dish recipe.
Author: Martha Stewart
This skillet breakfast hash with potatoes and chorizo is delicious cooked over the fire on your camping trip-the only ingredient that needs chilling is the eggs. It's equally good made on a lazy weekend...
Author: Greg Lofts
Panfried fingerling potatoes are accented with thyme and lemon.
Author: Martha Stewart
A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth for depth, and give it a 30-minute simmer to bring the flavors together.
Author: Martha Stewart
Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.
Author: Martha Stewart
This mouthwatering baked sweet potato is loaded with fiber and vitamin C.
Author: Martha Stewart
Want to make this recipe ahead? Cut the vegetables and refrigerate in separate airtight containers (line vegetables with damp paper towels), for up to one day.
Author: Martha Stewart
Whether raw or cooked, corn on the cob doesn't require much to make it taste absolutely delicious. Here, we combine reduced-fat mayonnaise, lime juice, and chili powder and brush it on grilled corn, then...
Author: Martha Stewart
This dish is great served at room temperature, which means more space in the oven for turkey and other sides come Thanksgiving.
Author: Martha Stewart
Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like...
Author: Martha Stewart
Author: Martha Stewart
This piquant rub, made with paprika and other spices, is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.
Author: Martha Stewart
This vibrant yet simple side dish celebrates early-spring produce like tender asparagus spears and fresh fava beans. A bright and lemony dressing compliments the grassy flavors of the vegetables, while...
Author: Martha Stewart
Roasting vegetables with aromatics, salt, pepper, and olive oil is easy, mostly hands-off, and always produces the best results.
Author: Martha Stewart
These easy-to-make mashed potatoes are smooth and creamy.
Author: Martha Stewart
You can make these extra-creamy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Author: Martha Stewart
Use this compound butter when making our Corn on the Cob with Herbed Butter.
Author: Martha Stewart
Author: Martha Stewart
Instead of serving chips and dip, sate visitors' salty-snack cravings with a bowl of hearty, healthful roasted chickpeas flavored with your favorite dried herb or spice (we used garam masala).
Author: Martha Stewart
This sauce is perfect with our Vegetable Summer Rolls.
Author: Martha Stewart
Roasted turnips and shallots are tossed in a vinegar-thyme glaze that has a touch of brown sugar.
Author: Martha Stewart
This bright-green jelly is traditionally served with lamb.
Author: Martha Stewart
Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.
Author: Martha Stewart
Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main. In the last moments of cooking, a heap of green...
Author: Shira Bocar
Other mild sausages, such as bockwurst and boudin blanc, are also delicious prepared this way. Serve the sausages with grainy or Dijon mustard.
Author: Martha Stewart
Learn how to make the Perfect Cocktail Sauce to accompany a classic shrimp cocktail.
Author: Martha Stewart
Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy side dish.
Author: Martha Stewart
Rosemary, shallots and garlic add bold flavors to this lentil side dish.
Author: Martha Stewart
This recipe for a classic mashed potato side dish includes the tang of cream cheese.
Author: Martha Stewart