This classic potato dish is always on everyone's favorites list for a Thanksgiving side.
Author: Martha Stewart
Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with...
Author: Martha Stewart
This side goes well with roasted pork or turkey.
Author: Martha Stewart
Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.
Author: Martha Stewart
Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.
Author: Martha Stewart
This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can...
Author: Martha Stewart
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.
Author: Martha Stewart
Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.
Author: Martha Stewart
McIntosh apples make a traditional applesauce, but using a mix of varieties gives dimension. You can stir in up to three tablespoons dark-brown sugar,...
Author: Martha Stewart
Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and...
Author: Martha Stewart
This is a quick, healthy and tasty side dish for chicken and steak dishes.
Author: Martha Stewart
Greek potatoes are roasted with lemon juice and dried Greek oregano; lemon is so central to Greek cooking that the term a la grecque (French for "in the...
Author: Martha Stewart
Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.
Author: Martha Stewart
Making baked sweet potatoes is an easy, healthy way to add some nutrients to any meal.
Author: Martha Stewart
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians...
Author: Martha Stewart
Author: Martha Stewart
This side pairs well with London broil, lamb burgers, or grilled chicken.
Author: Martha Stewart
Don't wait until the holidays to enjoy the honeyed flavor and velvety texture of this colorful root vegetable. Serve mashed sweet potatoes as a side dish...
Author: Martha Stewart
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Author: Martha Stewart
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve...
Author: Martha Stewart
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat...
Author: Martha Stewart
Corn relish, a southern condiment and dip, has more sweetness and more bite than coleslaw. Spoon it onto a burger or scoop it up with blue corn chips.
Author: Greg Lofts
Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so...
Author: Martha Stewart
Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.
Author: Martha Stewart
Think of this recipe as a dinner-party building block: People-pleasing and delicious, it will become your signature dish.
Author: Martha Stewart
Make this while the fruit is in season. The cherries are abundant, reasonably priced, and ripe with flavor. Use only cherries with no blemishes.
Author: Martha Stewart
This supremely simple dish is rich with the flavor of maple. Although it requires last-minute preparation, the recipe is easy enough to tackle no matter...
Author: Martha Stewart
Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich,...
Author: Martha Stewart
Simple and wholesome, this warm side dish can be easily matched with any main course.
Author: Martha Stewart
Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.
Author: Martha Stewart
Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Author: Martha Stewart
Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries,...
Author: Martha Stewart
Use our shortcut version of the classic French sauce to spruce up steamed artichokes.
Author: Martha Stewart
Serve this sweet sauce with breakfast breads or on top of oatmeal. If you prefer a chunkier sauce, start with slightly smaller pieces of pear, and don't...
Author: Martha Stewart
All it takes is a little time, a little sugar and these caramalized onions are packed with pure sweet flavor.
Author: Martha Stewart
Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey.
Author: Martha Stewart
With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's...
Author: Martha Stewart
This side pairs well with, short ribs, or roast chicken.
Author: Martha Stewart
The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.
Author: Martha Stewart
Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily...
Author: Martha Stewart
Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith...
Author: Martha Stewart
Depending on which roast you're making, the green beans can be sauteed with garlic and shallots to serve with the crown roast of pork or with chili garlic...
Author: Martha Stewart
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Author: Martha Stewart
Super simple to make, this healthy side dish packs a crunchy, flavorful punch. Try serving the roasted wedged alongside our Slow-Cooker Corned Beef.
Author: Martha Stewart
Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.
Author: Martha Stewart
You may not have considered cucumbers for a vegetable sauté, but these will change your mind.
Author: Martha Stewart
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for...
Author: Martha Stewart
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Author: Martha Stewart