Simple sweet potatoes dolled up with maple sour cream make a hearty side for any weeknight dinner.
Author: Martha Stewart
Serve this packet hot off the grill, but be cautious when opening it.
Author: Martha Stewart
Use this recipe to make our Butternut Squash Cannelloni.
Author: Martha Stewart
These mushrooms, with caramelized onions, are the perfect accompaniment to grilled burgers.
Author: Martha Stewart
Serve this creamy sauce with gefilte fish or any dish that calls for horseradish.
Author: Martha Stewart
This buttery potato side dish packs a zesty punch, thanks to fresh lemon and capers. To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches...
Author: Martha Stewart
Try using this easy lemon vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.
Author: Martha Stewart
Similar to creamed onions, this dish features the more delicate flavor of leeks.
Author: Martha Stewart
Roasted pears and red onions are a unique holiday side dish that's a bit sweet and a touch savory. A splash of sherry vinegar adds a slight tang and the rosemary lends a woodsy note.
Author: Martha Stewart
Classic mashed potatoes are the perfect side for our Roast Dry-Brined Turkey.
Author: Martha Stewart
Tissue-thin phyllo pastry encloses a mixture of ricotta, golden raisins, and portobello mushrooms.
Author: Martha Stewart
Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.
Author: Martha Stewart
Soft and chewy pita bread made with gluten-free flour. Thicker than a tortilla. Slice the tops to fill them with vegetables and even hot grilled meats, cheeses, meatballs, or falafel. These will hold up...
Author: Buckwheat Queen
Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.
Author: Martha Stewart
Chipotles in adobo sauce are a great way to add intense heat and a rich, sweet smoky flavor to sauces and other dishes.
Author: Martha Stewart
Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic. It is cooked and served with sauteed, calcium-dense greens.
Author: Martha Stewart
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Author: Martha Stewart
Say goodbye to an hour spent hovering over the stove perfecting sweet, buttery onions. This recipe uses an Instant Pot to speed up the process and paves the way for French onion soup, omelets, sandwiches...
Author: Riley Wofford
This chili is also delicious served over white or brown rice or with warmed tortillas on the side.
Author: Martha Stewart
Pile this red onion jam over thinly sliced steak on a soft onion roll for a delicious sandwich.
Author: Martha Stewart
Homemade salad dressing is a great way to make a salad feel more special. This shallot vinaigrette elevates the simplest of greens with bursts of tangy flavor.
Author: Martha Stewart
Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi with Brown Butter and Sage and Potato Gnocchi...
Author: Martha Stewart
To save time, the asparagus in this bright salad can be cooked, cooled, dried, and then wrapped up and refrigerated up to a day in advance.
Author: Martha Stewart
This Dijon vinaigrette is a delightful addition to any salad, but it goes perfectly with our Salmon Nicoise Salad.
Author: Martha Stewart
This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.
Author: Martha Stewart
This is not as sweet as commercial ketchup; but it's great with our Vegetarian Burger.
Author: Martha Stewart
Your favorite flavor of potato chip translates seamlessly in to a scene-stealing side dish that would pair well with steak, roasted chicken, and even fish.
Author: Martha Stewart
Serve this butter with our Boiled Lobsters with Corn and Potatoes.
Author: Martha Stewart
This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.
Author: Martha Stewart
This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.
Author: Martha Stewart
Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.
Author: Martha Stewart
Fried, baked, or raw, onions enhance many dishes; or they can play a starring role as a delicious main ingredient.
Author: Martha Stewart
This Asian-flavored broccoli goes well with grilled steak or pork tenderloin.
Author: Martha Stewart
A sprinkling of homemade chile-lime salt and grated Parmesan brings the summertime classic of grilled corn with butter to a sublime new level.
Author: Martha Stewart
Southern-style collard greens get their signature richness from being braised with ham hocks or bacon. For a meatless flavor boost, use an umami-packed Parmesan rind instead (find one made without rennet...
Author: Martha Stewart
This cream is an ingredient in our Winter Herb and Ricotta Cannelloni.
Author: Martha Stewart
Fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight, potato pancakes, are a traditional Hanukkah dish. These latkes are made with carrots,...
Author: Martha Stewart
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Author: Martha Stewart
Clarified butter is the key to achieving perfect, velvety hollandaise sauce.
Author: Martha Stewart
Leave the red skins on the mashed potatoes and give them an added crunch.
Author: Martha Stewart
Alexis Stewart's caramel-almond popcorn is an easy snack to make and, as she can attest, "people love it." Homemade caramel sauce is infused with almond and vanilla extracts, which is then poured over...
Author: Martha Stewart
Canned beans and puree help make this recipe quick and easy.
Author: Martha Stewart
Often enjoyed deep-fried, okra's magic can shine through in multiple other preparations. Here, it is pickled with delicate rice vinegar and dill, which makes for a cool and tangy counterpoint to richer...
Author: Martha Stewart
Passion fruit puree simplifies the process of preparing this souffle, but the addition of fresh pulp just before serving adds a bright, crisp-crackly crunch unique to the seeds of this resplendent tropical...
Author: Martha Stewart
Adorned with peppers, onions, broccolini, and artichokes, this hearty, colorful pizza is built in the traditional style of Chicago deep-dish, with butter in the dough, mozzarella on the bottom, and sauce...
Author: Martha Stewart